[4K VIDEO] Earl Grey Cream Puffs : Choux au Craquelin :Honeykki 꿀키
Вставка
- Опубліковано 21 тра 2016
- I’ve been craving cream puffs lately!
The cream is bursting with the Earl Grey aroma. It’s fantastic!!!! 8D
Crispy outside, creamy inside … It’s addicting!! (YOLO)
* Ingredients (12ea)
craquelin: 85g unsalted butter, 100g sugar, 100g cake flour
choux pasrty: 2 eggs, 120ml water, 50g unsalted butter, 2g salt, 75g cake flour
earl grey pasrty cream: 2 earl grey tea bags, 250ml milk, 3 egg yolks, 50g sugar, 25g cake flour / 200ml heavy cream or double cream, 2Tbs sugar
I tweaked the recipe from the book [LA PATISSERIE] by Marianne Magnier-Moreno.
* Recipe
Earl Grey cream
1. Mix the egg yolks and sugar in a bowl. add the cake flour and mix well.
(I used cake flour but you can use all-purpose flour. Just not bread flour.)
2. Simmer milk and add Earl Grey tea bags to infuse them in the heat. This is our Earl Grey milk.
(Earl Grey is optional! any black tea will work!)
3. Slowly add Earl Grey milk to (1) and mix well.
Earl Grey milk shouldn’t be too hot or it’ll cook the yolks.
4. Quickly cook mixture (3) in a pot. constantly stir and continue until thick (cream consistency). Cover and let cool.
Stir quickly so it doesn’t stick to the pan. Be careful not to overcook.
5. Whip the heavy cream and mix with Earl Grey cream (completely cooled)
Craquelin
1. Soften the butter kept at room temperature, add and mix the sugar and cake flour.
2. Make the dough into a ball, put in a bag and roll it to 3mm thickness and freeze.
Use it after panning the choux, never take it out ahead of time, or it’ll melt.
Choux pastry
1. Boil water, cubed butter and salt in a pot. Turn off the heat once butter is melted. add cake flour and mix with a spatula.
2. Once flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.
3. Place the dough in a bowl. slowly add beaten egg in thirds and mix well.
I prefer the dough consistency to be thick enough to form a peak with a spatula.
Cool the dough until lukewarm or the egg will cook.
4. Transfer the pastry into a piping bag and pipe into 3~3.5cm sized balls.
and take the craquelin, cut into circles and place on the pastry. (I used cookie cutter at 3cm diameter)
5. Preheat oven at 180C and bake for 20~25min.
Temperature and baking time may vary due to type of the oven.
and be careful not to open the oven in the middle, or the choux will sink.
6. Completely chill the choux and stuff the Earl Grey cream to finish.
Fresh choux are great! but frozen choux are even better!
If you like it, please click 'Like' and Subscribe. bit.ly/1DnVQs7
* Honeykki's Tasty Table
UA-cam bit.ly/1DnVQs7
TWITTER @honeykkicook
INSTAGRAM @honey_kki
E-MAIL andrabbit@naver.com
BLOG honeykki.com
Downloading or editing this video is forbidden.
－－－－－－－－－－－－－－－－－－－－－－－－－
★ Hello! Welcome to Honeykki's UA-cam Channel! I make videos about easy Korean foods, pretty desserts, foods from movies, and funny stuff.
★ Korean foods cooking / Foods from Movie and Drama / Delicious & Pretty dessert
★ Go Watch A Playlist 'Honeykki's House' : goo.gl/A9QlGL
★ Follow Honeykki!
- Google+ : plus.google.com/+honeykkicook... - Навчання та стиль
![[SUB] VLOG#26 What I eat in a day, grilled cheese sandwich and kimchi-jjigae | Honeykki 꿀키](http://i.ytimg.com/vi/On9_qr-6abo/mqdefault.jpg)
Just made this. The earl grey is super aromatic in the cream filling. I made a couple of mistake the first go around so my puff pastry collapse but on the second try they turned out awesome. Be sure not to take the pastry out until the top is brown like in the video, also do not make your craquelin topping bigger (should be smaller) then your pastry dough or else it will melt over and prevent your pastry from rising. I had to bake mine for 30 min for it not to collapse. If you're trying, I suggest pipping out one first and experiment with the timing rather than lose the whole batch like I did xD
Great troubleshooting advice from your past failures! I was planning to make this and am so happy to have read your comment!
I just lost the whole batch ... LOL thanks for the advice
Hello like to ask, do I continue to bake if my craquelin is brown already but not the puff itself.
Ah I’ve made that mistake. I regret not reading the comments now.
이 쿠키슈 영상은 진짜 못잃어요.. 너무 좋아 7년전 영상이라니 믿기지 않구....7년동안 꾸준히 계속 보게되는 마성의 영상이여요 흑흑
저런거 한 10개 쌓아두고 주말에 커피랑 같이 먹으면서 영화보면 진짜 행복하겠다...
ㄴㄴ 10개라뇨 20개가 진리죠
아 근데 그러면 나 돼지 되겠다...OTL
Even after all these years, this is a favourite video I return to. Satisfying, quietly soothing, and incredibly well made. All the shots with perfectly pulled focus, and deliciously crisp audio. A feast for the eyes, ears, and imagination! Thank you Honeykki!
유독 꿀키님 영상에 구독자가 많은 이유는 영상미+예쁜 플레이팅+요리실력이 시너지를 내서인 것 같음. 여러가지 장점 중 특히 영상미가 쩔어요
인정합니다
+신지선 감사합니다~! 앞으로도 예쁜 영상 찍도록 할게용!
+ 소리
I updated this recipe in the description box in English! check it out! :)
레몬청만들어주세요!!!!!!!!!!!!!!
진짜못만드시는게 없으세요
넘 잘만드세요
after seeing this video (1 week ago) I was compelled to make cream puffs since they looked so good!!! sad to say after following everything to a T, I failed miserably and my cream puffs never "puffed" instead it was eggy and dough like. Any tips for first time makers?
꿀끼님 제가 원형 깍지를 사려고 하는데 몇 mm를 사야할까요? 슈 만들 때 사용하게요.
+윤형김 대신 답변 죄송합니다
8에서 10정도가 적당해용
i've made this twice already and they turn out really great..I follow every single instruction and ingredients..just that I changed the oven temperature to 230°C and it took me 45mins to fully cook the choux..freaking crispy and my mom wrote the recipe on her cook book for future use..thank you so much
may I know the reason why you changed the temperature?
Citta Paramita because the cream puffs puffed just a little bit..hot temperature will help them to puff nicely that's why I increased the temp
Clinical Depression convection oven ? sorry, I'm new to baking so I don't understand the difference in ovens...is it alright if you explain it to me :D ?
Clinical Depression let's not be an ass here
I failed making the cream.. Could you help me? It started separating when i added the earl grey mixture.. Did i mix it too late?
And i'll try to raise the temp as well, mine didnt rise high enough..
슈 부풀어오를때 제 눈도 같이커짐ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
저는 입이커지는ㅋㅋㅋㅋㅋ
전 눈이랑 입이랑 같이 커졋는데ㅋㅋㅋㅋ
말랭이무 ㅋㅋㅋㅋㅌ저둨ㅋㅋㅋㅋ
아미친ㅋㅋ큐큐ㅠㅠㅠㅠ 왤케 귀여우셔요 💗💗
예전부터 만들어보고 싶었던 쿠키슈를 만들어 봤어요! 겉은 바삭하고, 속은 부드러운 크림으로 꽉 차 있는 쿠키슈!
얼그레이 향도 진하게 나서 정말 정말 맛있더라고요! 쿠키와 크림에 따라 다양한 맛을 낼 수 있으니 한번 시도해보세요!
간혹 설명이 없어서 따라하기 힘들다는 의견이 있어서 영상 하단에 만드는 방법을 순서대로 적어두었어요.
부족한 설명은 영상 하단에 있는 설명을 참고해주세요.
ㅋㅋ
꿀키님 꼭 만들어 볼께요!
크림완전많아용!!~~~~♡♡♡♡♡♡♡♡♡♡♡
delecius
아....
Oh my gosh! Your videos are so relaxing and I love how smooth all the sounds are and how beautiful the cinematography is! The background bird noises are also a great touch
내가 힐링하려고 힐링영상 별의 별거 다 봤는데 힐링이 이거만한게없다ㅠㅠ 아 진짜 너무좋아요 꿀키님 사랑해요ㅠㅡㅠ
진짜 봐도봐도 안 질리고 볼 때마다 힐링 되는 영상.. 이런 거 다시 많이 찍어주세요 ㅜㅜ
I love every video of you, beside your cool recipes, I also love the way you edit, I don't know but I feel peaceful when I'm watching them 💕
이영상은 저의 최애영상입니다
대체 파는곳을 볼수도 없고 직접 만들기엔 첫 영접을 망칠것같아 진짜 미치고 팔짝 뛰면서 영상을 다시 보죠:)
너무 좋아요 넘나게 좋아 영상 색감 소리 표현 어쩜 카메라 위치까지 진짜 너무 좋아요
생크림 꽉찬것봐 미쳤어 거기다 얼그레이래 분명 느끼하지않고 부드러울거야 약간 차갑게 먹으면 진짜 하늘나라가서 주님이랑 하이파이브하고 올듯........
엉엉ㅠ언니ㅠㅠ 진짜 영상 속에 들어갈순 없는건가요ㅠㅡㅜㅠㅠ
항상 잘려고 영상키면 먹고싶어서 잠이 안와 엉엉ㅠㅠㅠ
홉슈크림?에 비슷한걸 팔아요!! 너무 늦었나요...
최현욱 드립 치신거같은데..
@마이콜조르단 주접을 모르시네,,
So quiet no talking just the sounds of baking and birds chirping! Love it!
The sounds in this video are so satisfying!
The sounds are nice, but something about them is weird to me. Maybe how calm and slow everything is, that's not what kitchen activity is for me :D
glittery_cucumber there is not pleasure in rushing ;)
**asmr powers**
동감
@@glittery_cucumber lmaooo ur talking facts thoooo
I seriously just love the sounds of the kitchen in the background, with the mixing and the flame from the stove... so relaxing
I just made this recipe and it is just perfect! I love the tea filling and the crispy craquelin... for anyone having trouble with the choux dough/pastry, make sure you do not add too much egg, add it a little a time until you achieve the consistency shown in the video.
The sound of the choux when you cut it open 💕😍💕
i love watching these videos because their so peaceful, something about the noise they making while cooking satisfies my hearing so much!!
I've never subbed so fast. This is wonderful!
Hey guys, tried this recipe and it didn't work for me (congrats if it worked for you though). The following are some tips if you still want to eat Earl Grey Cream Puffs like me. The choux pastry ingredients ratio is wrong and the cream can cook wayyy too fast and cause problems for when you add it to the heavy cream (ie. chunks of flour & egg needed to be picked out). The craquelin was beautiful though.
The following worked for me. Credits to The Flavor Bender blog (choux) + Jillian Bernadini (earl grey cream filling)
If you're having trouble with non-rising CHOUX PASTRY:
1. Follow the normal 2:1:1:2 ratio of water:butter:flour:eggs for the choux cream. I did 200g:100g:100g:200g (make sure to do it by weight and NOT VOLUME). You'll have more than enough pastry.
2. Only add eggs as needed (my ratio required 4 large eggs@50g each but I only used 3.5). Too many eggs will cause your pastry to be too watery and it may not rise or stay up.
3. If you don't have a piping bag, taking a big spoonful and dropping it onto the pan works too.
4. Sprinkle water on the pastries & baking sheet right before you bake
5. Preheat oven to 450F and bake for 3-5 minutes, then lower to 375F/390F (390F slightly burns it if you're not careful) and bake for 30-40 more mins. I haven't tried 375F yet but I've heard success stories for that temperature too.
If you're having trouble with the CREAM :
1. Use 3-4 teabags and put into heavy cream. Avoid milk, eggs, flour
2. Turn up to medium heat in a pot and stir continuously
3. When it starts bubbling, turn off the heat and cool before putting in the refrigerator
4. Depending on how much you want your cream infused with earl grey flavor, you can leave it in the heavy cream when it is cooling down. Remember to squeeze the tea bags before removing! ****Steeping the teabags too long can cause the cream to be bitter so be careful.****
5. Add sugar. Can add vanilla extract (optional)
5. Beat as you normally would till you get stiff peaks
so when you say measure "by weight", would that require a food scale
Wei Liang Sun Yes it would
omg yea her recipe didn't work for me, the pastry. It wouldn't puff up and it's like a mushy cookie with that butter thing on top..
Just tried the recipe and it didn't work... the choux was too watery and didn't rise. Second time I am having a problem with this. The last time I tried to follow a pastry chef's recipe for it instead of using a Martha Stewart recipe for it (which actually worked fantastically, just was a bit too salty) it also turned out too watery and did not rise. I'm thinking there's something that's not being explained or that I am doing wrong. No idea what it is though.
+xPorsum
It might be how long you cooked the choux batter or how many eggs you added into it as those were the main issues I had after trying both honeykki's and researched recipes. Making choux really depends on how well you troubleshoot.
-Cooked choux dough will form a ball when mixing it in a stirring motion while cooking and will not stick to the sides of the pan. There should also be a thin layer formed at the bottom of the pot.
-If the watery-ness is due to the amount of eggs (it usually is this part that gets me) then what you're looking for is a batter that is just glossy but not too thick to pipe. The amount of egg you add is dependent on the amount of ingredients and how well you cooked the dough. Sometimes I use 3 eggs when the recipe calls for 4 eggs or sometimes I need 4.25 eggs. Maybe when you're near the end of adding eggs, you could start adding half an egg at a time or even a quarter of an egg at a time to make sure that you don't create an overly watery dough.
It's better to learn how to troubleshoot your recipes instead of depending on a specific choux recipe provided. The Martha Stewart recipe might work once or twice but consistent results depends more on identifying the problem. I highly recommend reading The Flavor Bender's blog on choux pastries (a simple google search will get you there) for successful choux.
I hope this helps!
This is an excellent format of recipe videos that I just discovered today. Without all that tacky soundtrack, excessive narration or awkward delays.
꿀키님 ㅠㅡㅜ 얼그레이쿠키슈는 진짜 꼭 만들어먹어보고싶어서 한달에한번은 꼭 다시찾아보는 영상이에요 💕빨리 만들어볼게요ㅋㅋ!!
The cream puff never ends up looking like that. Her’s puffs up really huge, while the craquelin covers the whole thing. It never ends up like that
쿠키슈랑 커피랑 주말 브런치로 영화보면서 먹으면 너무 행복할것같아요
I love this - no talking, no jokes, no cheesy music - just simple food and excellent cinematography.
This is one of the most soothing videos I've ever watched. Thank you. Needed it.
Thanks so much!! I'm hosting a tea party in Feb. and this recipe is looks bangin!!!!!
Just made it today. I was too lazy to make the craquelin, so it turns out normal choux. But the cream is so so good. I dont have enough heavy cream but no matter, earl grey flavour just makes it super addictive. Thanks a lot for this recipe!!!
Thank you very much for sharing this recipe! this is the most exited sweets recipe I've ever seen! Gorgeous!
항상 꿀키님 영상 보기만 하고 있는데 이 영상은 진짜 제 최애 영상이예여ㅠㅠㅠㅠㅠ 꿀키님 요리중에 가장 먹어보고 싶은 것ㅠㅠㅠㅠㅠㅠ 잊을만 하면 또 찾아와서 보곤 한답니다
your videos are so wonderfully calming, and inspiring as well! keep up the awesome work :-)
뭔가 되게 이쁘다 인테리어나 요리 도구들 하나하나 이쁘고 깔끔하네요
멈출수없는맛!ㅋㅋㅋㅋㅋㅋ 꿀키님 요리영상보면서 오늘도 힐링🍃🍯
This is my favorite video ever... the sounds and aesthetics. I love it so dearly
It's 3 in the morning.. why am I watching this.
The Spirit of Tae Monster's SugaKookie ME TOO :C
They look so pretty and tasty!!
The Spirit of Tae Monster's SugaKookie haha literally me, it's 2.50 AM
It's 3:45 and idk why I'm up watching this....
Oh hey army😂
Lydia Leong sup 🙋
this is probably my new favourite cooking channel
I made these and it was super delicious! It was my first time making choux pastry and I was surprised to find it perfect and empty enough to fill completely. Thank you!
꿀키님 영상은 언제봐도.. 영상미가 너무 대단해요 ㅠㅠㅜㅠㅜㅠㅜ 앵글하며 사운드하며 완벽한듯 ㅠㅜㅠ 결과물도 완벽하고ㅠㅜㅠㅜㅠㅠㅜ 항상 좋은 영상 감사해요! 진짜 맛있겠네요ㅠㅠㅠ
헉....!
두깨가 정말 후덜덜 하네요!!♡
한 개만 먹어도 기분이 녹을것 같아요!!♡♡
이 영상 개좋아함 ㅠㅠ
진짜 볼 때마다 느끼는거지만 꿀키님 영상 색감이 너무 좋아요ㅠㅠ 색감이 되게 아늑한 느낌이에요ㅠㅜ
와..우...대박 항상 좋은 요리 만들어주시는 꿀키님이지만 개인적으로 이게 역대 최강인듯...비주얼폭발
I watched the whole videp without plans of making these 😂 Just watching this video feels satisfying :3
Cute pastries and ASMR I'm subscribing to this channel
영상 분위기나느낌이너무 잔잔하고 좋아요 ㅠㅠㅠ마치음식만드는 asmr보는느낌이랄까...💕
Definitely trying out this recipe for sure! Been looking for this exact recipe and this has everything I've been waiting for!
꿀키님도 가만보면 음료에 얼음많이넣는걸 참 좋아하시는것같아요 음료제작하시는거나 아아메하실때는 항상 얼음 듬뿍..!
please be my mom.
Adhishree P. NO~~~~she has to be my mom
나밀가루😆😆
😁😁😁😁🤣🤣🤣🤣🤣🤣😂😂😂😂😂
Please be my baby
Please be my sister!!
The scene when the dough rose into a fluffy, round, brown puff is the most soothing thing to watch everrrrrr !
항상 새소리들리는 화창한날에 찍으셔서 너무 예쁜거같아요 진짜 ㅋㅋㅋ
Made this recipe and it worked out well! Followed exactly what she said. However, our puffs look smaller than the ones in the video. The only alteration I made is that I baked the cream puffs at 355F for 40~45min to get them to be as brown as hers. We also ended up not having enough filling for our 12 cream puffs based on her instructions. We only were able to fill 10. In the future, we'll make more. We ended up filling the last two with ice cream so we had no complaints!
I've never seen something like this before. Cream puff, yes, but never a tea-flavored filling. That's such a nice idea! I wonder what other kinds of tea would do well with this...
Use black tea because it has a strong flavour. it's easier to use in patisserie^^
the cleanliness, simplicity and quality of the video gained u a subbie
소리가 smar(???)그거같아서 귀도 즐겁고
눈도 즐거워요 꿀키님 쵝오 잘때마다 보는데 짱좋아요😁😁😋
Just made this today and I have to say that I’m in love with the earl gray filling. Such a genius idea! Thank you so much for the excellent recipe!!!!
소리 힐링 된다♬
Omg, this looks like the most amazingly delicious thing I've ever seen!
진짜 꿀키님 영상미는....ㅠㅠ 함부로 범접할수 없는것같아요ㅠㅠㅠ
쿠키반죽 찍어내는 소리 너무좋아요.. 반죽을 아작내는 느낌ㅋㅋㅋㅋ 박.력
박.력.분을넣어서 ㅋㅋ헤헤
+박지현 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ쿠ㅜㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
+박지현 드립잼 ㅋㅋㅋㅋㅋ
you should collab with Peacful Cuisine :D you two are awesome
khanh hoang One Korean, the other Japanese! Haha, funny, eh?
Bonsai Garden the fuck no
•ᄉ• I wish it wasn't
khanh hoang or Sweet The Mi 😁
Do you genuinely think peaceful cuisine will do a collab? Do you even watch his videos? Almost everything he makes is vegan and healthy. Every other scene in this video is 100g of sugar. Pay attention.
i love how you filmed this! very beautiful and easy to follow
Early Grey is a nice idea for the flavour, I'll try this one day. I've never eat puff cream this big thought, usually they are made less bigger so you can eat it in one bite. We called it "choux à la crème" in French. And make sure to do the craquelin. It's awesome it gives that crispy texture and helped having perfect shapes but if you make the choux more little they have to be thicker.
Last but not least if you don't know what to do with the white yolk of the egg make another desert called financier. It's a recipe that use white yolks, icing sugar and almond powder 😁🇫🇷
financiers are a good idea... i always get a little stressed when eggs are seperated without using up the other half. Although, I'd probably just scramble and eat the remaining myself, haha.
I made macarons but failed.... :(
+Gwendolyn Northcutt Haha me too. I always make financier with the white yolks so I don't throw them 😉
+honeykki 꿀키 Wow you noticed my comment I'm so happy !! I love watching your videos they are great and thank you haha !! I never tried to make homemade macarons I buy them at La Durée. But I'm sure yours were great I can't imagine you failed haha
꿀키님 쿠키슈에 크림짜넣고 삐져나온거 닦아서 바로 핥아드셨죠!!!!ㅋㅋㅋㅋㅋㅋㅋㅋ
The earl grey cream is great!!! My sister really loves it!! Thank you for the recipe
이 얼그레이 쿠키슈 영상이 꿀키님 영상중에 가장 맛있어보이고 만들어 먹고싶었던 음식인 것 같아요!
영상이 너무 예뻐요ㅠㅠㅠㅠ
Watching this is so relax
꿀키님 곽토리님 영상에서만 보구 개인영상으로는 처음보는데 완전 취저에요..........하.. 달그락거리는 소리랑, 쓰는 제품 영상까지..... 넘나 ㅠㅠㅠ 진짜 뭐라고 말해야할지..... 넘나....... 팬될것같습니다 ㅠ 자기전에 일어날때 보면 기분좋을듯해요. 제가 좋아하는 슈에 얼그레이까지....... 하 먹어보고싶네요 정말 ㅠㅠ 구독하구 갑니당!
와 진짜 먹어보고 싶어요 너무 맛있어보여요ㅜㅜ 언젠간 꼭 해보고 말테야 엉엉😭❤️❤️
Just made this today and holy... it's so damn good~ Guys (and girls), if you follow her recipe, you'll not regret with the result~ Especially don't skip on making Earl Grey Cream inside because twas 1000 times (like no joke) better than regular custard cream! Let's preach to our lord and savior honeykki-ssama~~ 😍😍😍
어우야 슈크림이 푸짐하게 들어찬게 슈퍼같은데서 파는 창렬한 크림빵이랑 차원이 틀리군요
이영상 진짜 거의 매일 봐요.... 넘나 힐링되는것.....
Oh no... this has made me craving for cream puff. *drooling 😊*. Thanks so much for sharing with us this easy-to-follow video.
진짜 이거 판다면 사먹고싶네여......................
Note to self: Overcooking the earl grey pastry cream gives you some nice earl grey mozzarella
Tried the recipe this morning and it turns out great! The craquelin really adds crunch to the Choux! Chilled it in fridge and it’s still crunchy! The custard was aromatic but quite sweet for me but all is good!! Thanks for the recipe!!❤️
This looks too good!😍😍 thanks for sharing this recipe~ ^^
In the very beginning, it looks like a brain. A delicious, delicious brain.
흔한 발상의전환.👍
Ciel would be proud. (Sebastian probably would be to)
These look incredible! I have never heard of the Craquelin before, but now I am dying to try it! Thanks!
꿀키님 영상중에 이게 젤 좋아요ㅠㅠ
i actually prefer this more than peacefull cuisine because the sounds are less sharp and more bubbly and soft
I love tea! I have to make this now. Can you use any kind of tea bag?
Yupp black teas work best as a filling tho
+•ᄉ• matcha would be super tasty nom nom
보통은 먹고 싶으면 사먹는데 직접 만들어 드시는 꿀키님 클라스.... 꿀키님이랑 살고싶다ㅠ
This is an amazing recipe. Worth the try!
It stays fresh in the refrigerator too. Tastes luxuries.
I thought of Ciel for some reason idk :/
I really wanna try these, but on a scale of amateur to professional chef, how hard is this to make?
trashcan't Not the easiest recipe for a beginner but nothing's wrong with giving it a shot
trashcan't just dont expect the cleanest kitchen afterwards :)
I thought of Black Butler too lol
Same! Every time I hear "Earl grey tea", I think of Ciel. It's his favorite. :)
ViolentJay100 yeah
and ciel is an innocent cream puff
언니 얼그레이 성애자는 얼그레이 크레이프도 조심스레 요청해봅니다....❤️
꿀키님 영상중에 가장 영상미가 좋은 영상인거같아요!!!!!
이건 진짜 완벽히 제 취향인ㅠㅠㅠㅠ 나중에 오븐을 사게되면 꼭!!!! 도전해 볼게요❤️❤️❤️
dammit i want cream puffs now T.T
저 쿠키슈 저는 3시간동안 만들었어요 ㅠ
KYU SHIC Lee 저는 도전도 못해보고ㅠㅠ
This youtube channel is the perfect combination of cooking and ASMR. I love it!
제가 제일 좋아하는 음식인데 정말 가게에서 파는것보다 훨씬맛있어요ㅠㅠㅠㅠ지짜지짜 감사해요!!
I would love to try this too but there's no oven 😭
agree😭😭
Too bad so sad
If you guys like this, you should check out peaceful cuisine!
this is also kind of like asmr very relaxing and calming to watch
i love the soothing sounds of this video
after watching this video i immediately subscribed!
I made these today. The first time, the choux never rose and was chewy and eggy. The second time, after taking the advice about using less egg, they rose a little, but not nearly as much as in the video (more like the frozen cream puffs you can buy frozen). Both times, the crackling didn't actually melt around it, either, it just baked on top like a separate cookie (it even came off as such).
Any suggestions for both issues?
this happened to me too :'(
Same !!!