![]() No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post. Brush the entire surface of the dough with the reserved beaten egg, then sprinkle the reserved hazelnuts evenly over top.All posts must be cooking related. Using a gentle scraping motion, drag the tines of a fork all along the dough to lightly score the surface and help blend the rings together (this will help it puff more evenly). If you have any remaining pâte à choux, pipe it along the circle to fill in any thinner spots. Using all of the remaining dough, pipe a third ring over top of the first two, nestling it in between them and starting and ending at a third point. Pipe a second ring of dough inside the first so the two are touching, but starting and ending at a different point. Applying even pressure to the bag, pipe a ring of choux around the inside of the traced circle, overlapping the dough slightly where the ends meet. Trace a 9- or 10-inch circle (a smaller ring will puff more, while a larger one will lay flatter use a dinner plate or cake pan as your guide) onto the parchment paper with a permanent marker, then turn the parchment over (dab a bit of the pâte à choux in the four corners of the pan underneath the parchment so it doesn’t slide around). Turn over a sheet pan and line the turned-up side with a piece of parchment paper. Pipe the pâte à choux: Heat the oven to 425 degrees. Snip a 1-inch-wide opening in the tip of the bag. Twist or seal the bag to close, squeezing out as much air as possible, then set aside at room temperature to allow the dough to set up for 15 to 20 minutes. ![]() (If it seems very thick, dribble in a little more beaten egg and stir, but make sure to leave about 2 tablespoons egg for brushing the choux.) Scrape the dough into a large pastry bag or resealable plastic bag. Take a look at the consistency - it should be thick, smooth and glossy, and when you let it fall off the spoon it should leave a v-shaped trail. The dough will become glossier and looser after each addition. Set aside the remaining egg for brushing over the choux. (The dough will lose its cohesiveness when you add the egg but will come back together with a bit of mixing.) Beat in the remaining eggs a couple of tablespoons at a time, waiting until the dough smooths out before adding more, until you’ve added all but about 3 tablespoons. Add a couple of tablespoons of beaten eggs to the bowl with the dough and mix with the wooden spoon until the dough absorbs the egg and the mixture is thick but smooth. Set the baking sheet aside and let the caramelized nuts cool completely.īeat in the eggs: Scrape the dough into a medium bowl and set aside for about a minute to cool, stirring once or twice to help release steam. Working quickly before the caramel starts to harden, scrape the mixture out onto the lined baking sheet and spread the nuts in an even layer. Immediately remove the saucepan from the heat, add the 1 cup whole toasted hazelnuts and stir thoroughly with the spatula, scraping the bottom and sides, just until the nuts are coated. Turn the heat down to medium and continue to cook, keeping a close watch and frequently swirling the saucepan, until the bubbling has mostly subsided and the mixture is very fluid and has turned a deep amber, about 4 minutes. Boil the mixture without stirring, occasionally swirling the saucepan gently and brushing down the sides of the saucepan if you see crystals forming, until the syrup becomes viscous and takes on a pale golden color and the bubbles become large, glassy and slow to pop (a sign that the water has boiled off and caramelization is near), about 5 minutes. Let the mixture come to a boil and use the wet pastry brush to brush down the sides of the saucepan and dissolve any stuck-on sugar crystals. Combine 1 cup/200 grams granulated sugar, ½ teaspoon salt and ¼ cup/60 grams water in a small, heavy saucepan and stir gently with a heatproof spatula over medium-high heat just until sugar dissolves to form a clear syrup, about 3 minutes. Fill a glass with water, place a pastry brush inside and set aside. Caramelize the hazelnuts: Line a large rimmed baking sheet with parchment paper and set aside.
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