KUE SUS CRUNCHY! 100 % JADI! | Luvita Ho

Summary

In this video, the host teaches how to make modern cream puffs with a twist, incorporating a crispy crackling topping and a delicious vanilla diplomat cream filling. The recipe is broken into easy-to-follow steps, with tips for avoiding common mistakes like flat puffs or cream separation. The host demonstrates making the diplomat cream, crackling topping, and the dough for the puffs. They emphasize the importance of precise techniques, like drying the dough and careful mixing, to ensure a perfect outcome. Viewers can customize the recipe with various flavors like green tea or coffee. The final result is crispy, airy puffs filled with creamy goodness.

Takeaways

• 😀 A modern twist on traditional choux pastry, incorporating Syekh Cracklin for a crispy topping.
• 😀 The recipe includes making three key components: diplomat cream, cracklin, and the choux pastry itself.
• 😀 The diplomat cream is made with egg yolks, sugar, milk, and cornstarch, and it should be cooked gently to avoid curdling.
• 😀 A tip for making the diplomat cream is to store it properly in the fridge to prevent condensation and maintain its texture.
• 😀 The cracklin topping is made by mixing butter, sugar, and flour, which is then rolled thin and frozen before adding it to the pastry.
• 😀 To ensure the cracklin is thin and crispy, the dough should be rolled to about 1.5 millimeters thick before freezing.
• 😀 The choux pastry dough requires careful cooking to allow for evaporation of the moisture, making the dough dry and not sticky.
• 😀 Once the choux dough is prepared, it should be cooled down before adding the eggs to prevent the eggs from cooking too quickly.
• 😀 When baking the choux pastry, it's important to use a high initial oven temperature to ensure the pastry rises, followed by a lower temperature to crisp it up.
• 😀 The diplomat cream is then mixed with whipped cream to achieve a smooth, stable filling for the pastries, and should be stored in the fridge until ready to use.

Q & A

What are the three main components involved in making the sus (choux pastry) in this recipe?

The three main components are the diplomat cream, cracklin topping, and the choux pastry itself.

What is the purpose of the tempering process when making the diplomat cream?

The tempering process is used to gradually raise the temperature of the egg mixture with hot milk to prevent the eggs from curdling or scrambling.

How can you prevent the diplomat cream from curdling during the tempering process?

By slowly adding a small amount of the hot milk mixture to the egg yolk and sugar mixture and stirring, you gradually warm up the eggs to prevent curdling.

Why should the diplomat cream be kept covered while cooling in the fridge?

Covering the diplomat cream helps prevent condensation on the surface, which could cause the cream to become watery and spoil.

What is the function of the cracklin topping in the recipe?

The cracklin topping adds a crispy and crunchy texture to the top of the sus, enhancing both the flavor and presentation.

How do you ensure that the choux pastry doesn’t deflate when baking?

By baking the choux pastry at a high temperature initially and then reducing the heat, you ensure that the pastries stay crisp and do not deflate.

What are the key ingredients for making the cracklin topping?

The key ingredients for the cracklin topping are butter, all-purpose flour, and sugar.

Why does the recipe recommend using both milk and water in the choux pastry dough?

Using both milk and water gives the pastry a balance of crispiness and lightness. Milk provides richness and structure, while water helps create steam for puffing up the dough.

What is the key step to avoid when making the choux pastry dough?

The key step to avoid is neglecting the evaporation process, where the dough must be thoroughly dried out in the pan to prevent soggy or collapsed pastries.

What is the recommended temperature for baking the choux pastry?

The recommended baking temperature is 190°C (375°F) for the first 20-25 minutes, and then lowering the temperature to 160°C (320°F) for the final 10-15 minutes to maintain crispness.