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Choux au Craquelin - Crispy Cream Puffs

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Rating: 4.0; Vote: 1

Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist. Cream Puffs video - Ingredients Makes about 35 mini cream puffs Craquelin 1/4 cup (56g) butter, room temperature 1/3 cup (67g) light brown sugar 1/2 cup (62g) flour 1 tbsp (8g) unsweetened cocoa powder Choux Pastry 1 cup (125g) all-purpose flour 3. 5 oz (100ml) milk 3. 5 oz (100ml) water 2 tsp 10g) sugar 1/2 tsp (2g) salt 5 1/2 tbsp (80g) unsalted butter 4 eggs Chantilly Cream 2 cups (480g) whipping cream, 35% fat, chilled 1/2 cup (60g) powdered sugar 1 tsp (5g) vanilla extract 1. Prepare the craquelin. In a bowl, cream together the butter and sugar, using a spatula or wooden spoon. Add flour and mix until combined. Divide the mixture in two and add cocoa powder in one half of it. 2. Put the dough between two sheets of plastic wrap or parchment paper and roll the dough until very thin, about 2-3 mm thick. 3. Refrigerate the two pieces of dough for 1 -2 hours or freeze for 30-45 mins. 4. Meanwhile prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil. 5. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogeneous. 6. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan. 7. Transfer batter to a large bowl and allow to cool. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape. 8. Fit a pastry bag with a large inch (1cm) round tip and pipe the dough into 1 inch (3 cm) circles on a parchment paper lined baking sheet. 9. Remove the craquelin dough from the freezer or fridge and cut 1 inch (3cm) discs, using a cookie cutter or a piping tip. . 10. Place the discs on top of the choux, pressing slightly. 11. Bake for 25-30 minutes until browned and puffed. 12. Prick each with a skewer to release steam and allow to cool on a wire rack. 13. Prepare Cream Chantily. In a large bowl whip the cream with an electric mixer until it forms stiff peaks. Add sugar and vanilla extract and mix to combine. 14. Use a piping bag with a small plain tip to pipe the cream into the choux from the bottom of it. 15. Refrigerate until ready to serve.
Date: 2019-07-03

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Comments and reviews: 10

Ka'n'zi Applepie
Looks delicious I will definitely try this one. Thank you very much for all your delicious recipe. I've done lots of them, like chocolate macarons, pizza, shakshuka, magic cake, chocolate mousse. and yesterday I've done your tortilla recipe and they turned out super good following with your enchiladas recipe. Thank you. God bless you
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Dorina Vp
I made this a while ago and I absolutely loved it. You make it look so easy, my inexperience in baking shows as they looked absolutely perfect in the oven and they sort of collapse as I took them out. They tasted yummy though and the bit on the top worked really well On doing some eclair today: )
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Anna Bell
My choux pastry batter was runny idk why. I did everything exactly according to the recipe. So i added more flour to the mixture to make it a little firm but when i cooked it the pastry didn't rise it was doughy. Now what do i do?
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aibadotcom
The chocolate puff appears to have more cracks on the surface compared to the normal puff. Does this mean it's drier than the normal puff? If so, will increasing the amount of butter by a bit prevent it from being too dry?
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Stephen Nehls
Looks so freakin good. I want to make them but don't have piping bag. Aside from going to the store to buy, can anyone give me an idea how to make improvise your own temporary piping bag?
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Abdulkhaliq Alamery
Hi sister. I am from Yemen. Thanks for your cooking foods I learn from you how cooking cream caramil cheesecake and cheesecake nutell and another cooking. I love your busniess
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Gel Ian
The way you cook and the music makes me feel strangely as if I'm somewhere where I belong, just like I'm home, but strangely enough my home is so far away from where I am right now.
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9MUSES_Mine
Just perfect since KFC in Singapore just came out with a new dessert item (Vanilla custard puff with a craquelin top). First time biting in and it was love at first bite for me
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Aziza 22
hi, I wish you read my comment because I have a question. I tried to do this recipe but the pasrty didn't came puffy, it came flat like a paper please tell me why this happend
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Parole Libere
Hi Ella I made this recipe for Christmas lunch but I made a little mistakeI opened the oven to let the steam come out and some of the choux collapsed
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