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.'