Matcha Raspberry Craquelin Puffs | Silent Baking, ASMR

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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Yield: 12 cream puffs
Raspberry Compote
2.5g (1 tsp.) cornstarch
10g (2 tsp.) cold water
190g (1-1/2 cup) raspberries
37-50g (3-4 tbsp.) white sugar (adjust to taste)
10g (2 tsp.) lemon juice
In a small cup, mix water and cornstarch, set aside.
In a small saucepan, bring raspberries, lemon juice, and sugar into a boil. Mix constantly.
Simmer for a few minutes until soft and thickened while stirring constantly.
Add cornstarch, mix until thickened. Allow the mixture to bubble for 1 minute.
Transfer to a shallow container/plate.
Cover with plastic, cool to room temperature and refrigerate.
Craquelin
40g (2 tbsp. + 2-1/2 tsp.) unsalted butter, softened
40g (3 tbsp. + 1/2 tsp.) white sugar
33g (1/4 cup) all purpose flour
4g (2 tsp.) matcha
Mix butter with sugar until evenly combined.
Sift in flour and matcha, mix until evenly combined - don’t overmix.
Roll 2-3mm thickness between 2 layers of parchment.
Refrigerate until firm.
Cut twelve 5cm circles. Repeat rolling and cutting circles until dough runs out.
Leave in the fridge while preparing the choux.
Choux Pastry
100g (1/3 cup + 1-1/3 tbsp.) water
1.5g (1/4 tsp.) salt
50g (3 tbsp. + 1-1/2 tsp.) unsalted butter
65g (1/2 cup) all purpose flour
110g (~2 large) eggs, lightly beaten
Bring water, butter and salt to a boil.
Turn heat to low, add salt and flour. Mix until dough ball forms.
Cook another couple minutes until a film forms on the bottom of the pan.
Transfer to another bowl and beat for a few minutes to remove steam.
Gradually add the eggs, mixing thoroughly between each addition.
Transfer to a piping bag.
Pipe 12 equal pieces - try to keep them tall.
Add a matcha craquelin disk on top, lightly pressing down to keep them in place.
Bake in a preheated 375 F 20-25 mins or until choux is golden brown.
Turn oven off. Leave puffs inside and keep the door cracked open for 20 minutes. Remove from oven to cool completely.
Once cool, cut a small circle from the top. Loosen the dough inside to maximize room for filling.
Matcha Cream
35g (2-1/3 tbsp.) cold water
5g (1-2/3 tsp.) gelatin
500g (2 cups + 1-1/3 tbsp.) whipping cream
50g (1/3 cup + 1-1/3 tbsp.) icing sugar
8g (1-1/3 tbsp.) matcha
Chill bowls + beaters in fridge 15 mins.
Pour gelatin over cold water. Microwave 10-12 seconds, mix until fully dissolved. Set aside to cool slightly.
In the chilled bowl, sift matcha and icing sugar into the cream.
Beat until thickened.
Slowly add cooled gelatin mixture (28-29C) while beating.
Beat to medium stiff peaks.
Transfer to piping bag.
Garnish
Rosemary
Raspberries
Assembly
Cut off the small top section of the cream puff. Loosen the insides.
Fill partially with matcha cream.
Fill with the raspberry compote.
Pipe a ring on top, covering the cut edges.
Add raspberries and rosemary for garnish.

[@michaelshonafelt8311]

Don’t often write UA-cam comments but I felt compelled to say you that you deserve more views! Great recipes and tasteful, calming style. Keep doing what you do!

[@thesugarhideout]

Thanks for the thoughtful words! Will definitely keep making videos :)

[@KOJIHAUS]

This dessert looks so delicious and beautiful to watch, maybe because it's taken a lot of effort. I also love the sound of you baking 😊

[@thesugarhideout]

Thank you! Yes these videos take quite some time to make, but the process is very enjoyable :)

[@Edmodn]

So beautiful !!
Want to make one this week.

[@thesugarhideout]

Thanks for watching! Let me know how it turns out!

[@annchovy6]

Made these but with a strawberry filling and they were great! Everyone loved them!

[@thesugarhideout]

Thanks for watching! Glad you enjoyed them!

[@jeonghanmeow7376]

so happy to see you back! i love your channel! very underrated! this recipe looks amazing! ill definitely have to try it out soon! (❁´◡`❁)

[@thesugarhideout]

Aww thank you! Glad you're enjoying my videos. Happy baking!