EP 15 홈런볼 쿠키슈 Choux au Craquelin

Thanks for watching. If you have any fun memories related to desserts, please leave a comment. :) The black dot in the middle of the video is the dust on the camera lens. Next time, I'll wipe the lens thoroughly and film it. Thank you. 00:00 Introduction 00:50 Title 01:36 Making dough 04:48 "My Little Television" Behind Story 06:19 Making Craquelin 07:48 Dough Piping 09:27 Baking 10:47 mascarpone cream 13:33 Home Run Ball Cookie Shoe Completed 14:29 Hazelnut Cream 16:00 Fill in the cream 17:12 Plating 18:17 Yum Yum Yum [Choux dough] Preheat oven to 190 degrees, approximately 20 minutes at 180 degrees (The weather was very cold on the baking day Make sure to adjust the individual temperature and time while looking at the dough.) (approximately 25 pieces, about 4 centimeters in diameter) salt-free butter 90 g 8g of sugar 100ml of milk 110ml of water tough flour 120 g 2g of salt 35g of whipped cream 3 eggs If you want to make a lot, you can double it [Vanilla Mascapone Cream] 180g of whipped cream Sugar powder 40 g 2g vanilla paste 100g of mascarpone cheese [Hackle Nut Chocolate Whipped Cream] 3 spoons of hazelnut chocolate spread (about 15 g) 100g of whipped cream The hazelnut chocolate spread used is a brand called 'Ilppalody' (you can use the commercially available Nutella) [Cookie dough] salt-free butter 45 g 48g of sugar tough flour (gravity powder available) 55 g