[4K VIDEO] Earl Grey Cream Puffs : Choux au Craquelin :Honeykki 꿀키
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- Опубликовано: 20 сен 2024
- 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!
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* Honeykki's Tasty Table
RUclips bit.ly/1DnVQs7
TWITTER @honeykkicook
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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
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.
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....
이 쿠키슈 영상은 진짜 못잃어요.. 너무 좋아 7년전 영상이라니 믿기지 않구....7년동안 꾸준히 계속 보게되는 마성의 영상이여요 흑흑
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..
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
저런거 한 10개 쌓아두고 주말에 커피랑 같이 먹으면서 영화보면 진짜 행복하겠다...
ㄴㄴ 10개라뇨 20개가 진리죠
아 근데 그러면 나 돼지 되겠다...OTL
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.
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,,
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!
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!
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
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 🙋
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
I love this - no talking, no jokes, no cheesy music - just simple food and excellent cinematography.
슈 부풀어오를때 제 눈도 같이커짐ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
저는 입이커지는ㅋㅋㅋㅋㅋ
전 눈이랑 입이랑 같이 커졋는데ㅋㅋㅋㅋ
말랭이무 ㅋㅋㅋㅋㅌ저둨ㅋㅋㅋㅋ
아미친ㅋㅋ큐큐ㅠㅠㅠㅠ 왤케 귀여우셔요 💗💗
This is an excellent format of recipe videos that I just discovered today. Without all that tacky soundtrack, excessive narration or awkward delays.
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
The sound of the choux when you cut it open 💕😍💕
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^^
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!!!
이 영상 개좋아함 ㅠㅠ
I've made this twice and it tastes amazing. Couple things to note:
1. The choux required almost 3 eggs to achieve to proper consistency.
2. In a convectional oven, it took about 45 minutes to cook. I had to turn on the broiler at the last 5 minutes to actually get colour on the top.
3. I found the cream to be a bit too loose, which works fine for just filling the cream puff but not if you're cutting the cream puff in half to display the cream. I might try stabilizing with gelatine next time.
Overall still very delicious. I plan on using this recipe again.
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
25세 남인데 평소 요리와 베이킹에 관심이 많아 꿀키님 영상을 보다보니 제게 꿈이 생겼어요 독립하게 되었을 때 꿀키님처럼 홈쿠킹하며 지인들에게 대접하고 싶은 꿈!
요리하는 사람들의 가장 큰 기쁨은 내가 만들고자 한 요리를 맛 보았을 때 혀 끝에 무지개가 뜬 순간일 수 있지만, 무엇보다 내가 아끼는 사람들이 내가 만든 음식을 맛있게 먹어주는게
가장 큰 기쁨이라고 생각해요 매일 보면서, 매일 힐링하고 가요 항상 좋은 영상 감사합니다 꿀키님 화이팅!
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 💕
So quiet no talking just the sounds of baking and birds chirping! Love it!
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.
쿠키슈랑 커피랑 주말 브런치로 영화보면서 먹으면 너무 행복할것같아요
쿠키반죽 찍어내는 소리 너무좋아요.. 반죽을 아작내는 느낌ㅋㅋㅋㅋ 박.력
박.력.분을넣어서 ㅋㅋ헤헤
+박지현 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ쿠ㅜㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
+박지현 드립잼 ㅋㅋㅋㅋㅋ
ive tried this recipe a few times lol and im not a great baker, so heres a couple tips that have helped me make my cream puffs way better:
- dont be afraid to add a bit more butter to the craquelin if it looks too dry when mixing, but mix thoroughly before you make that decision
- leave the craquelin in the freezer overnight! this can make it so that it crumbles less when you cut out the circles b/c its more firm.
- make the craquelin circles smaller than the choux dollops so that there's more rise
- let the milk simmer at a pretty low temp for the cream, especially if youre substituting in a floral/fruity tea. be patient!
- speaking of substituting.... this tastes AWESOME w/ a hibiscus tea or a green tea, but maybe some different steps should be taken? IDK, im not a professional LOL
- the spacing on the sheet is NO JOKE. you dont want them to be touching at all, or it can risk breaking the sides.
i think thats all ive got? good luck ! :)
Jamison Buck after the earl grey mixture cooled down, can i put it in the refrigerator overnight and then mix it with heavy cream the following day? Or should I do it in the same day?
@@trblxm you can put in in the fridge overnight; if its just in a container (like tupperware or a bowl) then be sure to put a layer of cling wrap, pressing it to the surface of the mixture so that it doest get slimy/weird.
i usually mix in the heavy cream right after the earl grey mixture has cooled. you can also put the finished cream filling in the fridge overnight, just make sure that theres no air touching the mixture and you should be fine; its all about making sure that a film doesnt form on the surface b/c that can mess with the texture of the cream.
if you do wait overnight, id also suggest mixing it a bit again in the morning just to make sure that everything is still fully incorporated.
꿀키님도 가만보면 음료에 얼음많이넣는걸 참 좋아하시는것같아요 음료제작하시는거나 아아메하실때는 항상 얼음 듬뿍..!
진짜 봐도봐도 안 질리고 볼 때마다 힐링 되는 영상.. 이런 거 다시 많이 찍어주세요 ㅜㅜ
내가 힐링하려고 힐링영상 별의 별거 다 봤는데 힐링이 이거만한게없다ㅠㅠ 아 진짜 너무좋아요 꿀키님 사랑해요ㅠㅡㅠ
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!!❤️
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 !
헉....!
두깨가 정말 후덜덜 하네요!!♡
한 개만 먹어도 기분이 녹을것 같아요!!♡♡
I seriously just love the sounds of the kitchen in the background, with the mixing and the flame from the stove... so relaxing
꿀키님 쿠키슈에 크림짜넣고 삐져나온거 닦아서 바로 핥아드셨죠!!!!ㅋㅋㅋㅋㅋㅋㅋㅋ
the cleanliness, simplicity and quality of the video gained u a subbie
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!
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~~ 😍😍😍
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!
I made this (without earl grey). The cream is fantastic because it is not as light as chantilly, but not as dense as pastry cream. I highly recommend it.
I watched the whole videp without plans of making these 😂 Just watching this video feels satisfying :3
Best Choux au Craquelin recipe on RUclips. Have seen many videos try to copy this, but nowhere near as well presented.
Thanks so much!! I'm hosting a tea party in Feb. and this recipe is looks bangin!!!!!
This channel is really peaceful cuisine. They're both so therapeutic though.
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!!!!
I tried this recipe and it is really delicious and turns out really great! (I changed the earl grey to english breakfast and the heavy cream to whipping cream because I dont have it atm). thank you very much for your recipe!
어우야 슈크림이 푸짐하게 들어찬게 슈퍼같은데서 파는 창렬한 크림빵이랑 차원이 틀리군요
this is also kind of like asmr very relaxing and calming to watch
Cute pastries and ASMR I'm subscribing to this channel
Didn't really puff up until I changed tempt tp 400F. I would recommend for US bakers to change it so you can get the puffs.
뭔가 되게 이쁘다 인테리어나 요리 도구들 하나하나 이쁘고 깔끔하네요
These were incredible
꿀키님 ㅠㅡㅜ 얼그레이쿠키슈는 진짜 꼭 만들어먹어보고싶어서 한달에한번은 꼭 다시찾아보는 영상이에요 💕빨리 만들어볼게요ㅋㅋ!!
항상 새소리들리는 화창한날에 찍으셔서 너무 예쁜거같아요 진짜 ㅋㅋㅋ
Note to self: Overcooking the earl grey pastry cream gives you some nice earl grey mozzarella
This youtube channel is the perfect combination of cooking and ASMR. I love it!
소리 힐링 된다♬
It looks so delicious.
It's the best dish I've ever had.
It's mouthwatering.
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 !!!
Bro that was some awesome cream puff baking. I've never seen it done like that with the extra piece on the batter before baking. Great Job!
Also the sound quality, omg I can close my eyes and it's like asmr.
In the very beginning, it looks like a brain. A delicious, delicious brain.
흔한 발상의전환.👍
I don't even like cooking but I'm addicted to watching these
me too, i don't cook but well i love food and eating i guess that's why lol
i actually prefer this more than peacefull cuisine because the sounds are less sharp and more bubbly and soft
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!
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
Those cream puffs are huge! They look so delicious, I'm drooling. I can't wait until next year when I switch out of my current dorm with no kitchen to one that has a kitchen. I miss baking.
Watching this is so relax
Oh no... this has made me craving for cream puff. *drooling 😊*. Thanks so much for sharing with us this easy-to-follow video.
I would love to try this too but there's no oven 😭
agree😭😭
Too bad so sad
영상만 봐도 한입 베어물면 입안에서 얼그레이 특유의 홍차향+시트러스향에 크림의 풍미가 터져나올 듯한 감각이 느껴집니다
Ciel would be proud. (Sebastian probably would be to)
나 이거 베이킹 버킷리스트에 있어요 진짜 너무 좋아하는 영상... 아직 집에 오븐은 없지만 진짜 언젠가 꼭 만들어서 가족이랑 친구들이랑 같이 먹어야지ㅠㅠ♡
진짜 이거 판다면 사먹고싶네여......................
와..우...대박 항상 좋은 요리 만들어주시는 꿀키님이지만 개인적으로 이게 역대 최강인듯...비주얼폭발
영상이 너무 예뻐요ㅠㅠㅠㅠ
와 6년전인데도 영상 엄청 세련됐다
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
최애영상 ㅠ 진짜 버석버석거리는 소리며 비주얼이며 얼그레이 색 죽여주고.. 너무..맛나겠다 ㅠㅠ 하
9분30초라 행복합니다..
+손다정 너무 길어서 지루하다는 반응이 있으면 어쩌지..고민했었는데... 감사해요!!!!
+honeykki 꿀키 꿀키님 길수록 죻아용!♡♡
+honeykki 꿀키 시간가는줄몰랐어요~~영상이날로좋아지는것같아요👍
+honeykki 꿀키 영상색감도예쁘고영상넘나좋아요!!
I just came across your video, and it is one of the best I`ve seen in terms of simply showing how to do something without a lot of instructions, music and LOOK AT ME! presenters. I much prefer your style here. The result was superb, and the idea of the Earl Grey infusion seems like a great one. I will try this one and a basil-mint infusion for my next get-together. Thanks for inspiring me.
If you guys like this, you should check out peaceful cuisine!
진짜 볼 때마다 느끼는거지만 꿀키님 영상 색감이 너무 좋아요ㅠㅠ 색감이 되게 아늑한 느낌이에요ㅠㅜ
in finland it would be... cream puff=tuulihattu
pufs
no one fucking cares about your anger problems, kid
@Pufs seems like someone could use some cream to tone down their puffiness
I just tried this recipe and I was a little sceptical about how the Earl Grey filling was going to taste, but it turned out
A M A Z I N G.
I will definitely make them again!
Mine are not rising puffy ...... any advice??
Catherine Bui They should rise properly, if you follow honeykki‘s recipe. You should not open the oven until the cream puffs have the right color, otherwise they will collapse. But I don’t really know how you made them and what kind of oven you have ...
I tought this was a Kuroshitsuji reference.
Hello fellow black butler fan
와... 쿠키반죽을 올린 슈라니 아이디어도 놀랍고 얼그레이랑 크림이랑.. 너무 맛있을 수 밖에 없어서 반칙같은 레시피네요 너무 잘봤어요!
언니 얼그레이 성애자는 얼그레이 크레이프도 조심스레 요청해봅니다....❤️
I followed this recipe and the puffs turned out just fine. I changed the temperature to 230C (as recommended in the comments) and baked for about 15 mins then lowered it to 180C and baked it for another 30mins. At first my puffs rised perfectly but then it shrinked a bit so I thought maybe I should lower the heat to 200C instead of 180C. Oh and the choux pastry was a bit thick so keep that in mind and tryna use 2 LARGE eggs lol. Overall it was my first attemp to make this and i love this recipe. The earl grey cream was delicious ^^
저 쿠키슈 저는 3시간동안 만들었어요 ㅠ
KYU SHIC Lee 저는 도전도 못해보고ㅠㅠ
This is my favorite video ever... the sounds and aesthetics. I love it so dearly
dammit i want cream puffs now T.T
BEAUTIFUL FROM THE VERY START!!!!!!!!!!!!!! beautiful recipe!! thank you for sharing with your friends across the world :)