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[Craquelin (biscuit dough)]
45g all-purpose flour
45g granulated sugar
38g unsalted butter
1. Loosen soft butter at room temperature with a spatula.
2. Add sugar and mix well with a spatula until creamy.
3. Sieve the flour and mix it with a spatula to make it into a lump.
4. Roll out the dough thinly and evenly to 2mm thick and harden it in the freezer.
5. Cut out the hardened dough using a cookie cutter with a diameter of 5cm and keep it cold in the freezer until use.
[Basic Choux Pastry]
60g water
60g milk
55g unsalted butter
2 g salt
60g All-Purpose Flour
110g eggs
1. Add water, milk, butter, and salt to the pot.
2. When the liquid boils up to the central part, turn off the fire, add the sieved flour and quickly mix it.
3. Turn on the heat again, stir well over high heat, to make the dough completely gelatinized.
4. Add eggs to the dough little by little, and mix it to make a proper consistency of dough.
5. Put the dough in the piping bag and piping it about 5cm in diameter.
6. Put the frozen biscuit dough on the surface.
7. After baking at 190 degrees Celsius for 15 minutes, lower the temperature and bake at 170 degrees for 15 minutes.
8. Cool the baked choux until it cools completely, and make a small hole in the bottom to fill with cream.