I can do a more detailed post down the line. I like to do 1 part pastry cream lightened with 1 part whipped cream. So equal amount of both. Use your preferred pastry cream and whipped cream recipes. Loosen the cooled pastry cream and fold in the medium soft whipped cream!
I am hoping you can help with some troubleshooting. My cream puff shells have domed up on the bottoms, baked in a convection oven, on sili mats, with craquelin. I cooked 2 sheet pans at once and it is more noticeable on the top pan, most turned out well with good rise bit some are domed tonight there is no cavity.
Thank you for the craquelin recipe and for advice anymore may have.
This is really up to you depending on if you want to do smaller or larger puffs (I've don't both for different projects). But a standard size would be around 1.5" diameter for the choux and then pick a circle cutter almost the same size but slightly larger for the craquelin
Hey Jessica, huge fan of your recipes. Can you please share the steps for diplomat cream?
I can do a more detailed post down the line. I like to do 1 part pastry cream lightened with 1 part whipped cream. So equal amount of both. Use your preferred pastry cream and whipped cream recipes. Loosen the cooled pastry cream and fold in the medium soft whipped cream!
I recently found you on YouTube, and I love your content, I'll try this recipe in this week, thank you so much to share this with us. 😊
pov you make me this 😋
I am hoping you can help with some troubleshooting. My cream puff shells have domed up on the bottoms, baked in a convection oven, on sili mats, with craquelin. I cooked 2 sheet pans at once and it is more noticeable on the top pan, most turned out well with good rise bit some are domed tonight there is no cavity.
Thank you for the craquelin recipe and for advice anymore may have.
Hi Jessica, can you share what size should the cream puff and craquelin be?
This is really up to you depending on if you want to do smaller or larger puffs (I've don't both for different projects). But a standard size would be around 1.5" diameter for the choux and then pick a circle cutter almost the same size but slightly larger for the craquelin