How to make perfect CREAM PUFFS _ Bánh SU KEM (Choux à la Crème)



This is one of my most favorite desserts. What is better when you bite the soft, light puff and the cold, buttery creamy filling just oozes out and melt in your mouth? This is how I make my profiterole puff and the tradition cream filling.

Đây là một trong các món tráng miệng yêu thích nhất của tôi. Còn gì hơn khi bạn cắn một miếng bánh mềm, nhẹ và ngay sau đó nhân kem lành lạnh, thơm bơ trào ra và tan ngay trong miệng? Đây là cách tôi làm bánh su tròn và nhân kem trứng truyền thống.

Pastry Quantities of Ingredients: to make 40 Puffs of about 8grams to 10grams for each puff.
*120ml (=1/2cup) water
*120ml (=1/2 cup) milk
*1/4 teaspon Salt
*100grams (= 3.5 ounces) Unsalted Butter
*125grams (=1cup) plain, Flour,sifted
*4 eggs (= whole egg)
Preheated oven 220C (=425F) for15minutes . Bake 20 to 25 minutes. Leave an extra 5minutes in the oven after the oven has been switched off, before taking the Puffs Pastry out of the oven.
Cream Filling: Quantities of Ingredients:
**18grams (=2 Tablespoons) Cornstarch flour
**40grams (=3 Tablespoons) Sugar
** 3 egg Yolks, lightly beaten.
**240 ml of Milk, “warm” NOT “boiling Hot”
** a pinch of Salt
** 5ml (=1?4 teaspoon) Vanilla Extract
**25 grams (=2 Tablespoons) Unsalted Butter

Nguồn: https://dothihoa.com

Xem thêm bài viết khác: https://dothihoa.com/meo-vat

  • Do the puffs should stay in the oven to keep their puff shape please answer ASAP

    Aloma Kushi May 17, 2020 10:59 am Reply
  • Which way is better to convert oven or bake

    Aloma Kushi May 17, 2020 10:59 am Reply
  • Why when they come out of the oven they colas they don’t stay stiff

    Aloma Kushi May 17, 2020 10:59 am Reply
  • Yum

    Betty Ethiopian FOOD May 17, 2020 10:59 am Reply
  • looks delicious

    Lam & Andy May 17, 2020 10:59 am Reply
  • Ngon qua

    Dung Ngoc May 17, 2020 10:59 am Reply
  • Que rico se ve ,. por favor si puedes traducir en español gracias 😊🥧

    Nancy Gladys Palacios Soto May 17, 2020 10:59 am Reply
  • خیلی عالی بود آفرین

    masoud edalatjou May 17, 2020 10:59 am Reply
  • Looks good, yummy!

    Mai Anderson May 17, 2020 10:59 am Reply
  • Mình đã làm, và rất thành công. Cảm ơn công thức của bạn nhiều

    Tam Le May 17, 2020 10:59 am Reply
  • Thanks for video

    Hang Pham May 17, 2020 10:59 am Reply
  • 👏👏👏👏👏👏👏👏🔥🔥🔥🔥🔥🔥🔥🔥💥💥💥💥💥💥💥💥 Плохо русского текста нет(

    Гюльнара Турченко May 17, 2020 10:59 am Reply
  • Lo nha minh chi co lua tren va quat thi phai de nhiet do bao nhieu va nuong trong bao lau a? de banh o ranh giua dung ko b?

    Van Quynh May 17, 2020 10:59 am Reply
  • Arrived at your site to learn about food you making, disturbed by stupid music blowing my ears off. please do not copy other imbeciles

    John Adams May 17, 2020 10:59 am Reply
  • The custard looks amazing going to try

    Elizabeth Gochez May 17, 2020 10:59 am Reply
  • Auto subscribe.., thanks for recipe..

    imah chusnul May 17, 2020 10:59 am Reply
  • Is the custard cream are enough for 40pcs? Or i should double the recipe?thanks

    Racel Gaon May 17, 2020 10:59 am Reply
  • Gonna put on weight. But I must try this recipe.thanks for sharing..

    Debi Ferg May 17, 2020 10:59 am Reply
  • The oven should be in air function or in resistance??
    Thank you!

    Seva Logoheti May 17, 2020 10:59 am Reply
  • Hebat kuwe sus nya,

    Jumiatun Wargono May 17, 2020 10:59 am Reply
  • Why use unsalted butter when u have to add salt anyway? Why not just use normal butter?

    Akira Ahu Maipi May 17, 2020 10:59 am Reply
  • Can I use a stand mixer?

    Emily 99 May 17, 2020 10:59 am Reply
  • hi there love this! Can I know where can I get the piping tip you used for the choux pastry? Mine all suck!

    Kimberly Louis May 17, 2020 10:59 am Reply
  • Chị ơi cho em hỏi! Tại sao em cũng làm y như chị dạy nhưng khi nướng và lấy bánh ra khỏi lò thì có một số bánh bị xẹp , một số thì không?

    Truc Tang May 17, 2020 10:59 am Reply
  • Thank u new subby here😊

    sugz C. May 17, 2020 10:59 am Reply

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