[Eng Sub] The Best Croissant Danish with French Halzelnut Praline Creme Patissiere at Home | ASMR
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- Опубликовано: 16 окт 2024
- #croissant #danish #patisserie #tart #dessert #ASMR #pastry #French #fruit #cream #viennoiserie #mousse #甜点 #可颂 #丹麦 #法式 #面包 #千层酥 #牛角包
【Innovation】How to bring a traditional dessert to the next level? The dessert is inspired by the shape of danishes. The shell is inspired by croissants. The filling is creamy and tasty french praline mousseline / creme patissiere. You can't go wrong with this dessert!!!
【Utra Detailed Recipe】It is not only a food ASMR, but also a detailed recipe that you can follow at home! How to make a croissant danish shell? How to make the most famous French praline mousseline? How to make Halzelnut Praline?
✔If you have any questions, comment below and I will answer.
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😃Steps and Ingredients🥐
1️⃣Step1: 1st time fermentation & shape butter
【Croissant Danish Dough】
Dough layer:
500g all purpose flour
65g sugar
5g salt
10g instant dry yeast
20g softened unsalted butter
Butter layer:
239g softened unsalted butter
2️⃣Step 2: Make the Hazelnut Praline Creme Patissiere (Mousseline Cream)
【Hazelnut Praline Creme Patissiere (Mousseline Cream)】
4 egg yolks
70g sugar
30g cornstarch
20g all purpose flour
2 cups (500ml) whole milk
1 tsp (5g) vanila extract
1 TBSP (15g) unsalted butter
1/2 cup (100g) hazelnut praline powder*
2/3 cup (150g) unsalted butter
*【Hazelnut Praline Powder/Paste】
60g raw hazelnuts
40g roasted almonds
130g sugar
10g water
【Raspberry sauce】
2 TBSP raspberry jam
0.5 TBSP water
【Raspberry glaze】
2 TBSP raspberry jam
0.5 TBSP water
0.5 TBSP brandy
3️⃣Step 3: Lamination
Some flour for folding
4️⃣Step 4: Shape, 2nd time fermentation, and bake
1 egg
Some milk
5️⃣Step 5: Assembly and decoration
Strawberries, blueberries, raspberries
powered sugar
Musics:
Relaxing Ballad (Alexander Nakarada)
Minumalism (Dar Golan)
Shining Stars
Lovely Piano Song
Isolation Waltz (Bryan Teoh)
The Celebrated Minuet (Rafael Krux)
【经典与创意的碰撞】本菜谱创新之处在于型似丹麦酥,口感是牛角包(可颂),馅竟然是清甜可口的榛子卡仕达酱!全世界最好吃的丹麦酥。高颜值好吃不腻的法式甜品在家也能做!
【满满干货】可颂千层酥皮的发酵开酥全过程 + 最经典法式甜点焦糖榛果慕斯林馅(榛子卡仕达酱)制作全过程 + 焦糖榛果制作 = 精确配比与心得!
#Frenchdessert #croissant #danishes #pralinecremepatissiere #pralinemousseline #法式甜点 #可颂 #牛角包 #丹麦酥皮面包 #焦糖榛果 #法式慕斯林奶油馅 #穆斯林奶油馅 #卡仕达酱 #ASMR
✔如有问题,请在下方评论,我会一一解答。
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😃步骤与原材料🥐
1️⃣第一步:第一次发酵和黄油整形
【千层酥皮】
水油皮:
500克高筋面粉
65克白糖
5克盐
10克高活性酵母
20克无盐黄油(室温软化)
油皮:
230克无盐黄油(室温软化)
第二步:做焦糖榛果卡仕达酱
2️⃣【焦糖榛果卡仕达酱】
4个鸡蛋黄
70克白糖
30克玉米淀粉
20克普通面粉
2杯(500毫升)全脂牛奶
1茶匙(5克)香草精
1汤匙(15克)无盐黄油
1/2杯(100克)焦糖榛果粉*
2/3杯(150克)无盐黄油
*【焦糖榛果粉】
60克生榛子
40克烤熟杏仁
130克糖
10克水
【覆盆子酱】
2汤匙覆盆子果酱
0.5汤匙水
【覆盆子涂层】
2汤匙覆盆子
0.45汤匙水
0.5汤匙白兰地酒
3️⃣第三步:压出千层
少许面粉
4️⃣第四步:整形、第二次发酵和烤制
1个鸡蛋
少许牛奶
5️⃣第五步:组合与装饰
草莓、蓝莓、覆盆子
糖粉
The Croissant Danish with Praline Mousse is very good 😋😋😋.
更新啦!这个丹麦酥太厉害了!
哈哈哈谢谢你哟
@@Tangerineinthekitchen 良心博主
多多更新,非常棒,很有创意
😄感谢!
Yum!!! Love from UK 🇬🇧💞
Thanks!!! Love from US!!
你好 ~
建議一下,您的配方表沒有注明牛奶🥛和雞蛋🥚的量
我觉得以我的能力,估计只能做一个榛果糖!!!
哈哈哈哈 不过榛果糖也很好吃 我一边做一边吃了一堆。。。
This looks delicious! You are an amazing chef!
Oh Thank you Kim!!
好漂亮喔
OMG, that looks amazing!
It was!
So delicious! How long did that take?
It can be finished in a day if you can manage the fermentation time with other process at the some time. If not, 2 days is a recommendation.
請問棒果粉可以用杏仁粉代替嗎?
榛果粉是焦糖榛果磨成的粉,杏仁粉的话,是不同的口味,没有焦糖的口味