Choux au Craquelin | Let’s Make Dessert
Watch and learn, cook along, or gather inspiration for your next baking project – Let’s Make Dessert is the soothing, POV experience of an intermediate home baker using her favorite sweet ATK recipes. In this episode, Magda makes Choux au Craquelin.
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great video!! thank you. I want to try these, but must set aside a whole day I think. Is this something that has to be served day of making? or could it be done day before and put in frig?
How thick do you roll the craquelin?
Adding the whip cream to the pastry cream makes it a Bavarian cream instead of just pastry cream but looks very nice
😊💫
Delish thanks for posting.😊😊
I hate the idea of food waste. There is no legitimate justification for it. Tiny lumps? Suck it up and eat it. Do better next time. Downvote for advocating food waste.
Parchment paper on pastry cream to prevent a skin from forming? No. It's cumbersome and leaves air pockets against the cream. Whatever happened to using simple cling wrap?
I never trust a recipe given in cups
a ingredients weighted saves tears and frustration and of course ingredients from the trash.
You did good, explaining was fine.
looks you are an experienced pastry chef, keep the inspiration.
🙂
Your runny choux batter is likely due to measuring large quantities with tablespoons. ATK has tested measuring spoon accuracy and many are significantly off (some teaspoon and tablespoon hold 35% more than they should). Measuring 6 tablespoons of water individually would multiply the inaccuracy. Instead consider a small measuring cup like the OXO mini angled measuring cup (1/4 cup or 2 fl. oz or 4 tablespoons). Or of coarse you could use scale, 6 tablespoons of water is roughly 90 grams. Milk if is 4% denser than water so 2 tablespoons of milk is 31 grams. Personally I don't measure small quantities of liquids with a tared scale. Most kitchen scales are accurate only to the nearest gram, so measuring a teaspoon of most things will be plus or minus 20%. So, for small quantities of powders I also have a jewelers scale good to plus or minus 0.1 grams. Alos, If you overpour into your other ingredients, you can't remove the excess liquid.
What a gorgeous treat!
This was great to watch. I am excited to try.
I can’t deal with these cups, spoons “measurements” just use the scale and the metric system as the rest of the world.
Do we need background music? Very distracting!!!
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"In another life I'd be a pastry chef…but I'm not…"
Ouch too real.
now I really want to see Magda go to Paris so she can live out her dream !! 👩🏼🍳✨ next season maybe? 👀
Is it just me, or do these look like a brain?
I don't like this format. Not seeing the person doing the baking seems strange.
Great job! This is one of my favorite series.
Sure any lay-person can make them, especially if that person is working in a nice chef kitchen with plenty of well curated equipment!
Darn it. I thought it was all going to be done by hand, but she brought out the food processor. Also, there is the scale, which is not needed. I have made choux, and it's all done by hand, and the recipe is not quite the same. You have to keep working the dough in the pot over low heat until it is so dry that you see flour sticking to the sides of the pot. Yes I am a Luddite when it comes to cooking. [Edit] Let me add that although the pastry bag is traditional, a small ice-cream scoop works well. You could probably do it with spoons.
This is a huge ordeal.
They make me think about profiteroles.
Beautifully shot and edited! Love this recipe too looks so good!
I'm glad you left in the mistakes, I did that too on making Brown Edged Lemon Wafers (a cookie) whereby I misread the ingredients, mistaking the flour as 1.25 cups, instead of 1.5 cups, and the second mistake was letting the second pan go a touch longer so the edges were a little more browned, and finally showed the results of using a Qtr cup less of the flour as instructed, they spread out a little too much in the first baking sheet, but were still good and came out fine in the end.
Why aren't they using grams? Most home bakers use scales
Your pastry being loose probably has more to do with the fact that you continued to dribble water and milk into the bowl as you were emptying the filled spoon , than anything to do with your scales That little extra liquid is what did it.
Looks tasty!
I make these gluten free and they are a total hit! That sugar crunch topping is everything. I like to drizzle some Belgian chocolate on top for good measure, yum!
Nice