How To Make Cream Puffs - The Scran Line
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Pate A Choux
250ml - 1 cup water
110g - 1/2 cup unsalted butter
1/2 tsp salt
1 tsp sugar
170g - 1 cup all-purpose flour
4 large eggs
200g - 1 cup hazelnuts, toasted
Egg wash
1 egg
1 tsp water
Pastry Cream
6 large egg yolks
4 tbsp sugar
2 tbsp all-purpose flour
2 1/2 tbsp corn-starch
250ml - 1 cup heavy cream, heated
1 tsp vanilla bean paste or extract
185g - 3/4 cup butter, cubed
1/4 cup chocolate hazelnut spread
Chocolate Ganache
400g - 2 cups good-quality dark chocolate chips
250ml - 1 cup heavy whipping cream
50g - 1/2 cup, packed brown sugar
50g - 1 tbsp unsalted butter
Instructions:
Pate A Choux
Preheat your oven to 200°C / 375°F. Line two baking trays with baking paper or a silicone baking mat.
Add the butter, sugar, salt, sugar and water to a medium sized saucepan and bring to a gentle boil. Add the flour in and quickly stir using a wooden spoon. Continue stirring until a film forms on the bottom of the pan, about 30-60 seconds.
Transfer the dough to a large mixing bowl and allow to cool for 5 minutes. Add one egg and mix into the dough using a wooden spoon or electric hand mixer. Repeat with the remaining eggs.
Add the pate a choux pastry to a large piping bag fitted with a 1.2cm (1/2 inch) star tip. Pipe 18-20 rounds of pastry, about 2cm in width (3/4 inches wide) keeping them 4cm (1 1/2 inches) apart.
Egg Wash
To make the egg wash add the egg and water into a small mixing bowl and whisk until well combined. Gently brush the eclairs with the egg wash. If you have any bits at the ends of your éclair strips that are sticking up you can dip your finger in the egg wash and smoothen them out. That’ll ensure they rise evenly.
Bake for 30 minutes or until the eclairs are golden brown. Let them cool on wire racks.
Chocolate Hazelnut Pastry Cream
In a large mixing bowl, mix the yolks, vanilla bean paste and the sugar and whisk until well combined and the mixture lightens in colour. Add the corn flour and plain flour and stir until mixture is smooth Add 1/3 of the hot cream and stir well. Then slowly add the rest of the cream while stirring
Microwave for 1 minute at a time, stirring each time until mixture thickens and becomes smooth. You should be able to run your finger along the back of a spoon and it will be thick enough to not come back together.
Add the cold butter cubes and stir until well combined. Transfer custard to a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to allow it to completely set.
Once chilled and set, use a spatula to mix before adding chocolate hazelnut spread. Mix until evenly combined.
Hazelnuts
To prepare the hazelnuts, add to a baking tray and bake for 10 minutes on 200°C / 375°F. once baked allow to cool for 10 minutes before
Assembly
Use a sharp serrated knife to cut each cream puff in half. Fit the end of a piping bag with an open star tip and pipe a swirl of pastry cream on the bottom halves of the puffs. Then pipe some more chocolate hazelnut spread on top. About 1/2 tsp on each cream puff. Add another swirl on pastry cream on top and sandwich with the other half of the cream puff. Finish with a drizzle of chocolate ganache and chopped toasted hazelnuts.
Notes
Storage
Cream Puffs can be stored in an airtight container for up to three days. You can also freeze them before filling and thaw for 10 minutes before filling and serving.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:20 - SKILLSHARE SPONSORSHIP
01:57 - TOASTING HAZELNUTS
02:13 - PASTRY CREAM
03:53 - PAT A CHOUX PASTRY
05:53 - CHOCOLATE GANACHE
06:11 - LET’S PUT THEM TOGETHER!
06:49 - TASTE TEST!
#thescranline #frenchpastries #baking
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Pate A Choux
250ml - 1 cup water
110g - 1/2 cup unsalted butter
1/2 tsp salt
1 tsp sugar
170g - 1 cup all-purpose flour
4 large eggs
200g - 1 cup hazelnuts, toasted
Egg wash
1 egg
1 tsp water
Pastry Cream
6 large egg yolks
4 tbsp sugar
2 tbsp all-purpose flour
2 1/2 tbsp corn-starch
250ml - 1 cup heavy cream, heated
1 tsp vanilla bean paste or extract
185g - 3/4 cup butter, cubed
1/4 cup chocolate hazelnut spread
Chocolate Ganache
400g - 2 cups good-quality dark chocolate chips
250ml - 1 cup heavy whipping cream
50g - 1/2 cup, packed brown sugar
50g - 1 tbsp unsalted butter
Instructions:
Pate A Choux
Preheat your oven to 200°C / 375°F. Line two baking trays with baking paper or a silicone baking mat.
Add the butter, sugar, salt, sugar and water to a medium sized saucepan and bring to a gentle boil. Add the flour in and quickly stir using a wooden spoon. Continue stirring until a film forms on the bottom of the pan, about 30-60 seconds.
Transfer the dough to a large mixing bowl and allow to cool for 5 minutes. Add one egg and mix into the dough using a wooden spoon or electric hand mixer. Repeat with the remaining eggs.
Add the pate a choux pastry to a large piping bag fitted with a 1.2cm (1/2 inch) star tip. Pipe 18-20 rounds of pastry, about 2cm in width (3/4 inches wide) keeping them 4cm (1 1/2 inches) apart.
Egg Wash
To make the egg wash add the egg and water into a small mixing bowl and whisk until well combined. Gently brush the eclairs with the egg wash. If you have any bits at the ends of your éclair strips that are sticking up you can dip your finger in the egg wash and smoothen them out. That’ll ensure they rise evenly.
Bake for 30 minutes or until the eclairs are golden brown. Let them cool on wire racks.
Chocolate Hazelnut Pastry Cream
In a large mixing bowl, mix the yolks, vanilla bean paste and the sugar and whisk until well combined and the mixture lightens in colour. Add the corn flour and plain flour and stir until mixture is smooth Add 1/3 of the hot cream and stir well. Then slowly add the rest of the cream while stirring
Microwave for 1 minute at a time, stirring each time until mixture thickens and becomes smooth. You should be able to run your finger along the back of a spoon and it will be thick enough to not come back together.
Add the cold butter cubes and stir until well combined. Transfer custard to a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to allow it to completely set.
Once chilled and set, use a spatula to mix before adding chocolate hazelnut spread. Mix until evenly combined.
Hazelnuts
To prepare the hazelnuts, add to a baking tray and bake for 10 minutes on 200°C / 375°F. once baked allow to cool for 10 minutes before
Assembly
Use a sharp serrated knife to cut each cream puff in half. Fit the end of a piping bag with an open star tip and pipe a swirl of pastry cream on the bottom halves of the puffs. Then pipe some more chocolate hazelnut spread on top. About 1/2 tsp on each cream puff. Add another swirl on pastry cream on top and sandwich with the other half of the cream puff. Finish with a drizzle of chocolate ganache and chopped toasted hazelnuts.
Notes
Storage
Cream Puffs can be stored in an airtight container for up to three days. You can also freeze them before filling and thaw for 10 minutes before filling and serving.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:20 - SKILLSHARE SPONSORSHIP
01:57 - TOASTING HAZELNUTS
02:13 - PASTRY CREAM
03:53 - PAT A CHOUX PASTRY
05:53 - CHOCOLATE GANACHE
06:11 - LET’S PUT THEM TOGETHER!
06:49 - TASTE TEST!
#thescranline #frenchpastries #baking
