A cookie-like layer of craquelin amplifies the sweetness, crunch, and visual appeal of this classic treat.
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Dan's haphazard cooking spray technique makes my OCD hurt…
😊💫💫💫💫💫
as a seasoned pastry chef will venture to say this is too far removed from the core competency elements predicated upon ones own local periodic table in each kitchen. working with chocolate for example requires a meat-locker environment in order to keep everything from melting before anything happens at all.
choux dough is exponentially treacherous depending upon the room or table working from.
baking & pastry is far more challenging than this well meaning demonstration folks, save your expensive ingredients & make something sensible to our place as well as budgets called apple pie or brownies the same way our elders have here.
fancy test kitchens are nice to watch but personally would encourage a simple meringue if urged to play with eggs that way.
every kitchen should maintain the kiss method in terms of kissing the chef sure but every dime is crucial as well as sin of potential gluttony so
K = keep
I – it
S = simple
S = Sweetheart
in the kitchen
& in life
~xoxo
The pastry cream recipe is garbage. I try to be meticulous when baking since little things make a difference. A sample of this and you can sort of taste flour. It is clearly too heavy. It is not nearly flavorful enough and I doubled the vanilla (I often do). Not really enough sugar to make it taste like a dessert. Could be that I am new to this recipe but if you have to make something a dozen times to get it to come out right, it just isn't a good recipe. America's Test Kitchen being the gold standard of cooking took a hit in my view. I made a batch, tasted it and threw it all out.
Yes, they look fantastic, but way too time consuming and finicky for me. Plus, not exactly heart-smart. I'd buy one at a patisserie if I ever saw them though.
Love all you do. I swear I gain weight just watching Ha Ha. I understand it is for TV BUT…… not using a spatula to get the ingredients ALL out (as we do in real life, I hope) drives me crazy lol. Major COD!!
0:30: 🥐 Innovative twist on classic cream puffs with Choux au Craquelin featuring crispy cookie dough topping.
2:44: 👩🍳 Preparing a thick pastry cream with cold butter and vanilla extract in a wide bowl.
5:47: 🥐 Preparing Pate a Choux for cream puffs by marking spots with flour, then starting the mixture in a saucepan.
8:43: 🥐 Baking process for cream puffs with a twist using Craquelin topping.
11:38: 🍩 Techniques for filling pastries with a Bismarck tip to achieve optimal results.
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Reminds me of concha’s
I could watch Dan all day long!
I was going to make profiteroles, but since I found this recipe…I'll be making these instead!❤
Im a pastry chef wnd we actually do this exact thing in the bakery i work for. It adds such a good texture to it and we even flavor ours to match the pastry cream flavor inside. 10/10 worth doing.
Side note i see comments talking about it: WEIGH EVERYTHING this recipe is very sensitive to its moisture content. The exact amounts matter i screwed it up many times. Weigh ingredients alwaus when baking IMO but very specifically with this. Use chat GPT to convert measurements for you works like a charm. Ask "can you convert these to grams" and just paste it in.
Nice recipe GOD BLESS US ALL❤
Looks delicious. Why are you using the food processor instead of a stand mixer? How big are your eggs in weight? How much fat is in your butter? And how long ahead can you prep them?
"Whisk constantly" sounds a lot like "Wisconsin-ly".
Thanks for the memory Dan! There was a Helm's Bakery here in southern California that used to come around in their bakery truck/van which had like 8 foot drawers that came out of the rear doors. The driver would slowly pull that drawer out exposing all the goodies inside, donuts, bread, and a host of other baked goods. But, my favorite then, and now, was the cream puffs! I have never had a cream puff better than from that truck, and this was back in the 1960's. The closest I came to these was baking them at home, but never quite got the exact flavor, I'll have to try again. I do know the filling, unlike this recipe, was much more whipped creamlike, but not pure whipped cream. 👍😎✌🗽
This is for everyone, and not everyone has a kitchen scale. Get over yourself.
The technique is similar to Mexican concha's…sub pate a choux for sweet bread.
Would a silicone baking mat suffice or is spray and flour really necessary?
Yum! 😋💕
How can you put hot dough in a plastic food processor?