Choux au Craquelin - Crispy Cream Puffs

2017-03-23 16:15:59

by Home Cooking Adventure

1960

Choux au Craquelin are mini cream puffs topped with a sweet crispy topping called craquelin that are simply hard to resist To print the recipe check the full recipe on my blog IngredientsMakes about 35 mini cream puffsCraquelin1 4 cup 56g butter room temperature1 3 cup 67g light brown sugar1 2 cup 62g flour1 tbsp 8g unsweetened cocoa powderChoux Pastry1 cup 125g all purpose flour3 5 oz 100ml milk3 5 oz 100ml water2 tsp 10g sugar1 2 tsp 2g salt5 1 2 tbsp 80g unsalted butter4 eggsChantilly Cream2 cups 480g whipping cream 35 fat chilled1 2 cup 60g powdered sugar1 tsp 5g vanilla extract1 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 ½ 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 Follow me