Choux Cream - Choux au Craquelin | Creme Ambassador | Receita Sandra Dias

Choux Cream – Choux Au Craquelin | Ambassador Cream | Sandra Dias Recipe Choux cream is also known as choux au craquelin or cream puffs, however this is the crunchy version of the choux pastry, which is used to make the chocolate eclair, as well as the profiteroles. I’m going to teach you a creamy and soft version of the pastry cream, the ambassador cream, which is very light and tasty. Enjoy! P.S.: If you have any questions, please feel free to use the comments section, I will reply you as soon as possible. -- Pastry Cream 480ml Milk 06 eggs yolks 160g sugar 30g corn starch 30g butter 02 tbsp vanilla extract Ambassador cream 150g whipping cream 35g sugar Cookie 40g butter 30g sugar 40g all purpose flour Patê au Choux 35g butter 35ml water 40ml milk 45g all purpose flour 85g eggs pinch of salt - Official Website: http://bit.ly/2G56eem Instagram: http://bit.ly/2I5Woec Facebook: http://bit.ly/2D2gNgq Twitter: http://bit.ly/2I1DTb7 Subtitles and translation: Joyce: [email protected] -