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Ljubica Jocic ha publicado una actualización
Choux con ricotta y nueces.
#TechniquesChallenge
1. Craquelin: mantequilla, azúcar moreno y mantequilla
2. Enrollar y congelar
3. 3. Masa cocida: leche, agua, mantequilla hervida, incorporando harina, cocida hasta que la masa esté lisa
4. Mezclar la masa con los huevos
5.Emplatar 4.Mezclar la masa con los huevos
Aplicar craquelin en la parte superior
7. 7. Hornear a temperatura más alta y luego a temperatura más baja
Rellenar con queso ricotta, nueces mezcladas y trituradasChoux with ricotta and nuts.
#TechniquesChallenge
1. Craquelin: butter, brown sugar and butter
2. Rolling and freezing
3. Cooked dough: milk, water, butter boiled, incorporating flour, cooked until the batter is smooth
4. Mixing batter with eggs
5. Piping
6. Applying craquelin on the top
7. Baking on higher temperature, then on the lower
8. Filling with ricotta cheese, mixed and crushed nuts
Traducido del inglés
Sol Damiani, Beatriz Piedras y6 más3 Comentarios-
Level:
Scoolinary Team
I love how the craquelin adds that crunchy texture and contrasts with the filling. Plus, the ricotta and walnut combination sounds like a well-thought-out flavor hit! 🤩
Tell us, how did you handle the double baking temperature? That shift can sometimes backfire if the steam isn’t controlled properly.
Thanks for joining the challenge and sharing it with the community! 🫶🏻
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Level:
Executive Chef
Que bueno
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Level:
Scoolinary Team
Welcome to the community, and congratulations on joining the #TechniquesChallenge with such an impressive creation! 🎉 Your choux looks perfectly executed—golden, crisp, and with a beautifully even craquelin. The contrast of textures between the airy choux and the creamy ricotta-nut filling must be exquisite! How did you balance the moisture of the ricotta to keep the choux from softening? Can’t wait to see more of your work!🚀
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