Como hacer unas Choux con craquelín perfectas / How to make perfect Choux buns with craquelin
Aprendemos a preparar una pasta choux perfecta, para elaborar después, unas petit choux con craquelín.
Ingredientes:
Pasta Choux para 40 bollos
130 g Agua
130 g Leche entera
110 g Mantequilla sin sal, cortada en dados
250 g Huevos enteros (6)
Una pizca de sal
150 g Harina de todo uso
Choux pastry for 40 buns
130 g Water
130 g whole milk
110 g unsalted butter, cut into cubes
250 g Whole eggs (6)
a pinch of salt
150 g All-purpose flour
Masa craquelin:
80 g Mantequilla sin sal, a temperatura ambiente
100 g Azúcar moreno
100 g Harina de todo uso
20 g Almendra molida
Craquelin dough:
80 g unsalted butter, at room temperature
100 g brown sugar
100 g All-purpose flour
20 g ground almond
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