RESEP CHOUX & ECLAIR ... #CaraMembuat
Summary
TLDRIn 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
- đ The video is a tutorial on how to make a special type of custard, originating from France and written as 'C H ou X'.
- đČ The main ingredients include water, salt, butter, and flour, with specific measurements provided for the flour (220g).
- đž The recipe will be shared on Instagram by the user @pastisania.
- đ„ The custard mixture should be cooked until it thickens and the flour is fully cooked to avoid a greasy texture.
- đ„ Care must be taken not to let the oil separate out during cooking, which is a common mistake in making custard.
- đł The mixture is cooled before adding eggs one by one to ensure a smooth texture.
- đ„ There are two methods for adding eggs: hot or cold. The choice affects the final texture and rise of the custard.
- đ° The custard is filled with a cream made from milk, sugar, butter, and vanilla, which is cooked until thick and glossy.
- â° The video mentions baking the custard at 200 degrees for 30 minutes.
- đž 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
đ„ 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.
đ„Ł 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.
đź 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.
đ« 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.
Mindmap
Keywords
đĄC H ou X
đĄPanci
đĄTepung Sania
đĄMendidih
đĄKunying telur
đĄMenggumpal
đĄMixer
đĄSusu
đĄButter vanilanya
đĄPanggang
đĄEclair
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
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