I love a cruller, but this is going to make it into the Christmas rotation by being Apple Cider Profiteroles. Maybe with apple butter whipped cream filling? LOVE that you talked about the dough having a nutty smell when it's ready for eggs (after cooling) - it's the best advice I ever got about telling how to determine if pate au choux has been cooked enough at a make or brake point in a recipe.
@LaurieEngen2 ай бұрын
Great demo and recipe! Thank you! Definitely going to try making these!
@mirror00002 ай бұрын
Please film more pastrys with star anise/fennel/licorise flavors. 😊
@winningrabbit9843Ай бұрын
I made these exactly to your directions but after only an hour, they ended up somewhat deflated. I do love the Chinese 5 spice flavor.
@signinups64662 ай бұрын
So glad I subscribed
@AussieAngeS2 ай бұрын
Those look delicious, they look like churros. Is that what they kind of are?
@ClearlyPixelated2 ай бұрын
Who wouldn’t love fried choux!
@TheSammypang2 ай бұрын
So a spiced churro?
@cj46072 ай бұрын
if you bake for how long and what temp?
@littlenikke2 ай бұрын
I'd treat this like a pate a choux recipe. It depends on the shape and volume of the dough. Go to serious eats and follow their instructions... but this one will have more sugar because of the apple cider, so either decrease the temp or time (I'd test time first). Trust your eyes and nose.