Choux Craquelin

Choux Craquelin

Choux Craquelin
Regrann from evi novrianty

Topping material:
1. 35 gr brown sugar
2. 33 g of flour
3. 30 gr butter

Material Soes:
1. 60 gr unsalted butter
2. 1/4 teaspoon salt
3. 120 ml of liquid milk
4.75 g of flour
5. 2 eggs

Vla Materials Materials:
1. 35 gr maize
2. 2 egg yolks
3. 300 ml of liquid milk
4. 55 gr sugar
5. 1/2 tbsp butter
6. 1 teaspoon vanilla

Cara :

Topping:
1. In a mixture of butter & brown sugar, mix well. Then enter the flour, stir back
2. Wrap the dough with plastic wrap, store it for 30 minutes. Remove then for some parts of dough and give the pasta according to taste
3. Flush thin dough with medium size, print round, set aside

Soes:
1. In the pan, put the liquid milk, butter, salt, cook until boiling, turn off the heat, enter the flour, stir quickly until flattened
2. Restart the stove, cook the dough while stirring 2-3 minutes until there are bubbles at the bottom of the pan, lift, cool
3. Shake off the eggs, then put into a cold dough batter, stirring with whisk until flattened
4. Insert into the piping bag, sciss the edges, spuit it onto the pan and then give topping the dough topping
5. Bake temperature 200C for 20 minutes, then lower 180C for 10 mnit
6. Chill

vla process:
1. mix all ingredients, cook until erupted and thick

 Resolution:
1. content with vla
2. serve n enjoy