Cream Puff Crack Buns (Choux au Craquelin)
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Date: 2019-07-25
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Comments and reviews: 10
Reid Bathgate
Have made these a couple times now so here's some info/tips for people. I fill mine and then put the chocolate on to cover the hole in the bottom where I filled it. I put the tray in the freezer for 5-10 minutes after to solidify the chocolate and I haven't noticed it affect the texture, so that is an option, if you so choose. Also, if you make cream puffs normally, consider piping these to be a bit smaller than what you want the final size to be. The topping seems to make them puff up much bigger/wider than normal puffs. Not sure if it's the weight, or it's sealing in the steam for longer, or what. But they always end up much bigger than I expect. They do puff up much more evenly though.
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Have made these a couple times now so here's some info/tips for people. I fill mine and then put the chocolate on to cover the hole in the bottom where I filled it. I put the tray in the freezer for 5-10 minutes after to solidify the chocolate and I haven't noticed it affect the texture, so that is an option, if you so choose. Also, if you make cream puffs normally, consider piping these to be a bit smaller than what you want the final size to be. The topping seems to make them puff up much bigger/wider than normal puffs. Not sure if it's the weight, or it's sealing in the steam for longer, or what. But they always end up much bigger than I expect. They do puff up much more evenly though.
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Poulami Dasgupta
Hi chef John. I am a big fan of your baking. I wanted to ask you this - since both churros and eclairs are made of choux pastry, what makes the difference in creating a hollow inside eclairs? I mean, churros aren't hollow from inside when we either bake or fry them and that's why for filled-in churros (with pastry cream or whipped cream, we pipe out the inside with a straw and create a hollow to make space for the filling. While with the same choux pastry base, when we bake an eclair or a profitrole puff, it's hollow from inside and we just let the steam out to retain the shape and texture. Will be really glad if you can put lights into this. Thank you in advance
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Hi chef John. I am a big fan of your baking. I wanted to ask you this - since both churros and eclairs are made of choux pastry, what makes the difference in creating a hollow inside eclairs? I mean, churros aren't hollow from inside when we either bake or fry them and that's why for filled-in churros (with pastry cream or whipped cream, we pipe out the inside with a straw and create a hollow to make space for the filling. While with the same choux pastry base, when we bake an eclair or a profitrole puff, it's hollow from inside and we just let the steam out to retain the shape and texture. Will be really glad if you can put lights into this. Thank you in advance
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Scaranpannoir Ferafeso
Haha, 'The dough will look like something went horribly wrong. ' that's like my first thought when I made eclairs by myself in secret (yes in secret, or else everyone else will eat it before I do: v) but then just went yolo. It was a bit scary though, since I made it after everyone was asleep and it was midnight by the time I pulled it out of the oven: '')Mom went crazy when she found out, because I was, like, 13 or 14 back then, and it was a weekday (weeknight) and I was almost late to school so. Hehe.
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Haha, 'The dough will look like something went horribly wrong. ' that's like my first thought when I made eclairs by myself in secret (yes in secret, or else everyone else will eat it before I do: v) but then just went yolo. It was a bit scary though, since I made it after everyone was asleep and it was midnight by the time I pulled it out of the oven: '')Mom went crazy when she found out, because I was, like, 13 or 14 back then, and it was a weekday (weeknight) and I was almost late to school so. Hehe.
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libertango
Making puff pastry is easy. The difficult part is baking, as the choux might look ready but they aren't. And the moment you take them out of the oven, they collapse and there is nothing you can do to save them. It is also important not to open the oven door while the choux cook.
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Making puff pastry is easy. The difficult part is baking, as the choux might look ready but they aren't. And the moment you take them out of the oven, they collapse and there is nothing you can do to save them. It is also important not to open the oven door while the choux cook.
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Mary Sanchez
This kind of reminds me of Mexican conchas, which are sweet buns that are also covered with a disc of mixed sugar and butter. Choux is puff, but conchas are yeast raised. I think the choux is more elegant, but either is delightful with a cup of good coffee.
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This kind of reminds me of Mexican conchas, which are sweet buns that are also covered with a disc of mixed sugar and butter. Choux is puff, but conchas are yeast raised. I think the choux is more elegant, but either is delightful with a cup of good coffee.
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A.P. Rub
I love the ziptop bag reference while clearly employing that name brand zippy sealy bag. I heard it first from Alton Brown on Good Eats. Rock on Chef John. You are, after all, the (insert clever notable rhyming name here) of your ziptop bag
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I love the ziptop bag reference while clearly employing that name brand zippy sealy bag. I heard it first from Alton Brown on Good Eats. Rock on Chef John. You are, after all, the (insert clever notable rhyming name here) of your ziptop bag
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Ed Shoulta-Mills
Y'all really need to double check your subtitling. You have some rather hilarious errors in this one. I laughed out loud at the Chris penis of the buns at about 10: 40, near the end, but there were other amusing ones all through it.
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Y'all really need to double check your subtitling. You have some rather hilarious errors in this one. I laughed out loud at the Chris penis of the buns at about 10: 40, near the end, but there were other amusing ones all through it.
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Jeff Pittman
Love the captioning software translating crispiness into Chris penis. Had to back up to make sure I hadn't missed a critical ingredient. I'd already had to run down to the corner because I was out of crack.
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Love the captioning software translating crispiness into Chris penis. Had to back up to make sure I hadn't missed a critical ingredient. I'd already had to run down to the corner because I was out of crack.
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Terri Light
I am desperately trying to figure out a way I can make these and not eat all 7 of them myself in one sitting. I mean besides inviting friends over. Because there is no way I am sharing these. Just sayin'.
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I am desperately trying to figure out a way I can make these and not eat all 7 of them myself in one sitting. I mean besides inviting friends over. Because there is no way I am sharing these. Just sayin'.
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Maeve Garcia
These look Fabulous I think it was Fate that I found you on FB, Chef Jon. Being a visual person, I learn better watching someone (especially with a slow and descriptive voice like yours. You're The Bomb
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These look Fabulous I think it was Fate that I found you on FB, Chef Jon. Being a visual person, I learn better watching someone (especially with a slow and descriptive voice like yours. You're The Bomb
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