RESEP CHOUX & ECLAIR ... #CaraMembuat

Summary

In this instructional video, the host demonstrates how to make a traditional French choux pastry, known as 'sus' in the transcript. The recipe involves combining water, butter, and salt, followed by the addition of flour to create a dough. The dough is then piped into desired shapes and baked until golden. The filling is prepared separately with milk, sugar, butter, eggs, cornstarch, and vanilla extract, resulting in a creamy mixture. The video also discusses the importance of temperature control and the use of a mixer for a smooth texture. Finally, the choux pastry is filled with the cream and can be garnished with sugar or chocolate sauce, offering a delightful dessert.

Takeaways

• 😀 The video is a tutorial on how to make a special type of custard, originating from France and written as 'C H ou X'.
• 🍲 The main ingredients include water, salt, butter, and flour, with specific measurements provided for the flour (220g).
• 📸 The recipe will be shared on Instagram by the user @pastisania.
• 🥚 The custard mixture should be cooked until it thickens and the flour is fully cooked to avoid a greasy texture.
• 🔥 Care must be taken not to let the oil separate out during cooking, which is a common mistake in making custard.
• 🍳 The mixture is cooled before adding eggs one by one to ensure a smooth texture.
• 🥞 There are two methods for adding eggs: hot or cold. The choice affects the final texture and rise of the custard.
• 🍰 The custard is filled with a cream made from milk, sugar, butter, and vanilla, which is cooked until thick and glossy.
• ⏰ The video mentions baking the custard at 200 degrees for 30 minutes.
• 📸 The final product can be topped with various toppings like sugar glaze, chocolate sauce, or cheese cream, depending on preference.

Q & A

What is the main ingredient used to make the choux pastry in the video?

The main ingredients used to make the choux pastry are water, salt, butter, and flour (specifically, 220 grams of Sania flour).

How is the choux pastry dough prepared in the video?

The choux pastry dough is prepared by boiling water with salt and butter, then adding 220 grams of Sania flour and mixing until it forms a dough. Eggs are then added one by one after the dough has cooled.

What is the significance of the choux pastry not being made with milk but only with water?

The video specifies that the choux pastry should not be made with milk but only with water, which is a traditional method to achieve the desired texture and rise of the pastry.

What is the role of the egg wash in the choux pastry?

The egg wash is applied to the choux pastry to give it a shiny and appealing appearance when baked.

How does the temperature of the dough affect the egg incorporation in the video?

If the dough is too hot when the eggs are added, the eggs will cook, resulting in a thick skin. However, if the dough is cooled before adding the eggs, the pastry will rise well and have a very thin skin.

What is the purpose of using a mixer for the choux pastry in the video?

The mixer is used to ensure that the dough is mixed thoroughly and evenly, which is important for the texture and consistency of the final product.

What is the filling used for the choux pastry in the video?

The filling used for the choux pastry is a mixture that includes milk, sugar, butter, eggs, maizena (cornstarch), and vanilla extract.

Why is it important to wait for the choux pastry dough to cool before adding the eggs?

Waiting for the dough to cool before adding the eggs prevents the eggs from cooking prematurely, which could result in a tough or uneven texture in the pastry.

What is the significance of the term 'C H ou X' mentioned in the video?

The term 'C H ou X' refers to the French spelling of 'choux,' which is the base of the pastry being made in the video.

How long does the video suggest baking the choux pastry at 200 degrees Celsius?

The video suggests baking the choux pastry at 200 degrees Celsius for approximately 30 minutes.

What are the different names given to the choux pastry based on its shape in the video?

The video mentions that the elongated version of the choux pastry is called an 'eclair,' while the round version is simply referred to as 'sus' or 'choux.'

Outlines

00:00

🥐 Easy French Choux Pastry Tutorial

In this segment, the presenter introduces how to make a special French choux pastry, known as 'sus.' The method is simple, using basic ingredients like water, salt, butter, and flour. The presenter stresses the importance of waiting for the water to boil before adding flour, and warns that milk should not be used, only water. They also explain that after the mixture boils, flour is added and stirred until smooth, ensuring no oil seeps out. The dough must cool before adding eggs, ensuring a light and puffy result. The presenter highlights that professionals often use hot dough to save costs, but for home baking, cooling the dough gives a better texture.

05:01

🥣 Preparing the Cream Filling

The second part focuses on creating the cream filling using ingredients like milk, sugar, butter, cornstarch, and flour. The mixture is whisked to prevent clumping, then heated until thick. The presenter emphasizes the importance of constant stirring to avoid lumps. Vanilla and butter are added for flavor, and the mixture is stirred until smooth and thick. Once ready, it must cool before continuing. Meanwhile, the eggs are incorporated into the dough, one at a time, to ensure the right consistency. The presenter suggests weighing the eggs, as moisture levels can vary.

10:03

🍮 Finalizing the Dough and Filling the Pastries

In this part, the dough is completed by adding double-acting baking powder and shaping it into round buns. The surface is brushed with egg yolk for a glossy finish. The choux pastry is baked at 200°C for 30 minutes. While waiting, the presenter prepares the cream in a mixer, adding vanilla and sugar to the milk, whipping it for a smooth texture. After two minutes of mixing, the cream is ready and covered to prevent drying. Once the pastries are baked, they are allowed to cool before being filled with cream.

15:03

🍫 Decorating the Pastries

The final section focuses on decorating the pastries. Once cooled, the choux pastries are filled with the cream. The presenter suggests sprinkling powdered sugar or drizzling chocolate or cheese cream for extra flavor and visual appeal. The distinction between the round choux (called 'sus') and the longer eclair is explained. The presenter ends by encouraging viewers to try making their own at home, referencing their Instagram account for the full recipe.

Keywords

💡C H ou X

C H ou X refers to the French pronunciation of 'choux,' which translates to 'cabbage' in English. This term is significant in the context of the video as it refers to 'pâte à choux,' a dough used in French cuisine to make cream puffs, éclairs, and other pastries with a hollow, ball-like shape. The script mentions making 'special sus' which is likely a variant of 'choux' pastries.

💡Panci

Panci, meaning 'pan' in Indonesian, is a cooking utensil used for heating or cooking food. In the script, the pan is used to heat water, salt, and butter to make the choux pastry dough. It's an essential tool in the process of creating the pastry, illustrating the importance of the right equipment in cooking.

💡Tepung Sania

Tepung Sania is a brand of flour used in the script. Flour is a fundamental ingredient in many baked goods, including the choux pastry being made in the video. The mention of a specific brand indicates the choice of high-quality ingredients, which is crucial for achieving the desired texture and taste in the final product.

💡Mendidih

Mendidih, which translates to 'boiling' in English, is a cooking term used in the script to describe the process of heating the water, salt, and butter mixture until it reaches boiling point. This step is critical for the choux pastry dough as it helps to create the right consistency and texture.

💡Kunying telur

Kunying telur means 'egg yolk' in Indonesian. In the script, egg yolks are used to glaze the choux pastry before baking, which helps achieve a golden-brown color and a shiny finish. This step is an example of the detail-oriented approach to baking, where even the appearance of the final product is considered.

💡Menggumpal

Menggumpal, which translates to 'thickening' in English, refers to the process of cooking the choux pastry dough until it thickens and loses its raw flour taste. This is a critical step in ensuring the dough is ready for baking, as mentioned in the script when the dough is cooked until it 'mattang dan hati-hati kalau bikin sus' (fully cooked and careful when making choux).

💡Mixer

A mixer is a kitchen appliance used to blend, beat, or mix ingredients. In the script, a mixer is mentioned as a tool to help incorporate air into the choux pastry dough, which is essential for achieving a light and airy texture in the final baked product.

💡Susu

Susu is the Indonesian word for 'milk.' In the script, milk is used in the preparation of a custard filling for the choux pastry. The use of milk in the filling is an example of how different components of a recipe contribute to the overall flavor and texture of a dish.

💡Butter vanilanya

Butter vanilanya refers to 'vanilla butter' in Indonesian, which is butter infused with vanilla flavor. This ingredient is used in the custard filling for the choux pastry, adding a rich and aromatic flavor that complements the pastry. The mention of this ingredient highlights the importance of flavor profiles in creating a cohesive and delicious dessert.

💡Panggang

Panggang means 'baking' in Indonesian. The script describes the process of baking the choux pastry at a specific temperature for a set amount of time. Baking is a crucial step in transforming the dough into a golden, crisp pastry shell, which will then be filled with the custard.

💡Eclair

Eclair is a type of choux pastry that is filled with cream and typically topped with icing. In the script, the term is used to differentiate between different shapes of choux pastries, where a long, filled pastry is called an 'eclair,' and a round one is referred to as 'sus' or 'choux.' This term is important in understanding the variety within the choux pastry family.

Highlights

Introduction to making a special type of custard, 'sus', originating from France, written as 'C H ou X'.

The recipe for 'sus' is simple and only requires water, salt, and butter as initial ingredients.

A step-by-step guide on how to heat the mixture until it reaches boiling point.

Instructions on weighing the flour, specifically 220 grams of Sania flour, for the custard preparation.

The importance of waiting for the mixture to boil completely before adding the flour.

A mention of sharing the recipe on Instagram, tagged as @pastisania.

Clarification that the custard can only be made with water, not milk.

Technique of stirring the mixture while it's still hot and then adding eggs one by one.

The use of a mixer for easier blending of the custard ingredients.

A detailed explanation of how to cool the dough before adding eggs to achieve a thin skin on the custard.

The process of making a sugar syrup by heating milk, sugar, and butter.

The addition of eggs, maizena, and flour to the sugar syrup to create a custard base.

The significance of whisking the mixture until it's smooth and without lumps.

Instructions on heating the mixture until it thickens without becoming too dense.

The addition of vanilla extract for flavor and the importance of cooking the custard until it's fully cooked.

Technique of allowing the custard to cool slightly before adding eggs gradually.

The necessity of weighing the eggs for an accurate custard recipe.

The use of a double boiler for the final mixing of the custard to ensure it doesn't curdle.

The process of filling the custard with cream and suggestions for toppings like sugar, chocolate sauce, or cheese cream.

Final product presentation and the option to follow the creator on Instagram for more recipes.

Transcripts

Halo Sanya be Stars Nah sekarang saya

mau e membuat Bagaimana cara membuat sus

ya di sini saya akan membuat e humid

special sus Ya Sus ini berasal dari

Perancis tulisannya C H ou X

nah eh saya Bikinnya di sini sangat

mudah sekali bahan yang kita Pakaikan

nanti di sini akan saya share resepnya

juga ya yang kita gunakan di sini kita

siapkan panci yaitu

[Musik]

Air ya lalu kita beri

garam ya kemudian kita kasih butter

dan kita Panaskan di atas api harus

sampai

mendidih sambil menunggu dia mendidih

kita bisa timbang terigunya kita

menggunakan tepung Sania

220

GR 220 GR liat proses bikinnya nanti ya

nah terus kita di sini ini sampai

betul-betul mendidih ya Setelah mendidih

nanti kita masukkan tepung Sania ke

dalamnya ya Nah resep ini juga nanti

akan saya upload di Instagramnya e

pastisan ya @pastisania ya nanti ada di

situ kalau untuk membuat sus ini tidak

boleh dengan susu dia hanya boleh dengan

air saja

ya ya kita diamkan sampai

mendidih sementara itu kita boleh aduk

ini apa namanya nanti atasnya akan saya

oles dengan kuning telur ya Jadi nanti

bagus kita siapkan kuas yang lebut ya

jangan yang kasar sudah mendidih tuh ya

lihat ya

tuh harus mendidih benar ya tuh ya

Kelihatan mendidih kita masukkan terigu

ke dalamnya

ni langsung kita aduk-aduk apinya

kecilkan sampai menggumpal dan terigunya

betul-betul

matang dan hati-hati kalau bikin sus

jangan sampai minyaknya keluar ya

tuh matikan apinya

tuh biasa di rumah kalau orang dulu

diginiikan diaduk terus sampai dingin

baru masuk telur satu-satu sekarang

sudah ada mixer ya kita bisa kerjakan

nanti e snya baking e lovers bisa

dipakai mixer ya pakai baling-balingnya

yang gepeng ya kita masukkan ke

dalamnya kita dingin Nah

ya biar sampai dingin boleh sambil di

kipas-kipas ada dua cara

kalau kita masukkan telurnya dalam

keadaan panas kalau kita panggang dia

tetap akan Mekar tetapi kulitnya tebal

ya tapi apabila kita adonan e tepung

sama menteganya sudah dingin Masukkan

telur nanti eh susnya mekarnya bagus dan

kulitnya sangat tipis ya tinggal Anda

pilih mau yang mana biasanya kalau di

profesional atau di bekere-bekere dia

carinya yang masih panas karena harga

feelingnya lebih mahal daripada kulitnya

Ya sekedar info aja Nah sekarang kita

akan lanjut sambil menunggu sampai

dingin ya diaduk kita boleh siapkan

fingnya terlebih dahulu kita

Panaskan adalah yang pertama kita bikin

adalah

susu ya

kemudian gula pasir

ya lalu kita beri dengan

butter

nah ini kita Panaskan di atas

api ya kita diamkan saja biar dia panas

di atas api lalu kita di bekas susu ini

kita Letakkan ke dalamnya adalah telur

[Tepuk tangan]

sebagai pengentalnya ya

maizena dan

terigu ya kita aduk dengan

whisking sampai tercampur rata dan tidak

meringkil

ya tuh sudah lembut

ya

lembut kita tunggu ininya sampai dia

mendidih kecil ya Setelah mendidih kecil

baru kita Satukan ini belum mendidih

betul Kita boleh kecilkan sedikit kita

masukkan ke sini adonannya sambil pegang

whisking ya lihat ya

lalu kita masukkan kembali ke

sini nah nah ini tidak boleh ditinggal

nanti dia akan

ee apa namanya menggumpal ya nanti dia

akan kental tidak terlalu kental ya

Jangan lupa kita masukkan toofico

vanilla

butter vanilanya enak sekali baunya nah

kita aduk terus sampai dia

kental dan terigunya matang

ya tuh ya dia mulai mengental di mana

kelihatan busa-busanya hilang ya diamkan

dia sampai mendidih kecil tuh ya tuh

lihatin ya Sudah mulai mendidih kecil ya

tuh ya aduk terus sampai terigunya

betul-betul

matang nah ya Matikan

apinya biarkan dia setengah dingin ya

Nah kita kembali lagi ke

telurnya ya ini biarkan eh kembali lagi

ke

adonannya nah ini sudah dingin kita

masukkan telurnya satu

[Tepuk tangan]

persatu aduk dulu rata

boleh dipetin

sedikit tidak boleh dimasukkan semuanya

ya Harus satu

persatu masukkan lagi telurnya satu

lagi ya sebaiknya telur juga ditimbang

kita butuh kurang lebih e 300 GR atau 6

butir Tetapi kadang-kadang kalau bikin

sus suka e telurnya kurang kita boleh

tambahkan karena tingkat

nguapannya ada yang bikinnya pakai wajan

seperti gini Enggak boleh jadi harus

yang pinggirnya rata kalau seperti gini

pasti e telurnya kurang ya Tapi kalau

pakai yang ptinggir rata biasanya tepat

ya masukkan telurnya satu lagi nah

beres lalu kita

masukkan 1u sendok teh double

acting Ya

sudah ya sudah bagus tuh adonannya

lembut dan licin baru kita masukkan ke

dalam

pontongan ya buat buulutan

Nah sekarang kita bikin yang eekairnya

lalu kita

oles dengan kunying

telur nanti permukaannya bagus ya Nah

ini yang bentuknya bulat juga

ditutup

Nah ya sekarang

saya akan panggang eh suhunya 200

derajat lamanya 30

[Musik]

menit

ya Sambil

menunggu susnya matang ini kita masukkan

ke dalam mixer

susu tadi ya lalu kita

masukkan btiovla ataua

instan

ya aduk

sebentar supaya tidak e apa kabur-kabur

itunya Nah baru kita kotok sebentar ya

Nah kita kocok

saja Ya kurang lebih sekitar ee 2 3

menit sudah cukup Nah ya ini setelah 2

menit kita

matikan sudah selesai ya flanya lembut

sekali lalu kita masukkan ke

sini Hm

Nah setelah ini kita tutupi lagi dengan

rep Supaya

apa tidak ini ya apa tidak kering

permukanya jadi ditekan ke dalam begitu

[Musik]

tuh ya

tuh nah kita diamkan dia dingin

sementara kita sedang paggang susnya

kurang lebih 30 menit sudah tinggal

diisi gampang

[Musik]

ya

dulu Hm satu

lagi

nah tuh ya susnya sudah jadi Nah di sini

nanti bisa dilihat saya potong satu

tuh ya lubang ya kelihatannya

berlubang nah ini sudah boleh kita isi

ya biar dia dingin dulu kita bisa taruh

di meja

begini biar cepat dingin ini kita aduk

dulu Sekali lagi tuh sudah jadi ya dia

lembut langsung masukin ke dalam

contongan dan kita bisa isikan ke dalam

sus ya

ya ini kita potong

dulu

h ya kita potong-potong

begini ya demikian juga yang

Eker ya

nah ini susnya sudah jadi sudah saya isi

dengan peste cream kemudian atasnya biar

menarik Saya mau kasih gula

donat ya

Nah selain gula ini bisa dikasih juga

dengan serum coklat ya boleh juga

disiram dengan cheese cream eh Tetapi

kalau yang ekair saya tidak eh tidak

siram Ya hanya e diisi dengan P cream

saja ya kalau yang panjang namanya

eclair kalau yang bulat ini namanya su

ya atau sus ya orang bililang sus nah

Dan inilah eh

hasilnya Ya sangat mudah bukan

membuatnya dan jangan lupa Anda bisa

follow di Instagram

@pastisan ya selamat

[Musik]

mencoba foreign