Choux Au Craquelin (Print Version)
# Ingredients:
→ Craquelin
01 -
Butter
02 -
Sugar
03 -
All Purpose Flour
→ Choux
04 -
½ cup All Purpose Flour
05 -
¼ cup Butter
06 -
2 Large Eggs
07 -
½ tbsp Sugar
08 -
½ tsp Vanilla Extract
09 -
½ cup Water
10 -
¼ tsp Salt
→ Pastry Cream
11 -
2 Egg Yolks
12 -
¼ cup Cornstarch
13 -
¼ cup Sugar
14 -
¾ cup Milk 1
15 -
½ tsp Vanilla Extract
16 -
½ tbsp Butter
17 -
½ cup Heavy Cream, cold
18 -
¼ cup Milk 2
19 -
¼ tsp Salt
# Instructions:
01 -
In a bowl, beat butter and sugar for 3 minutes until smooth. Add flour and mix until combined. Form the dough into a ball. Place it between two sheets of parchment paper and flatten to ⅛ inch thickness. Freeze for 5 minutes. Stamp rounds with a 2-inch cutter and freeze again.
02 -
Preheat the oven to 375°F. In a saucepan, combine water, butter, milk, sugar, and salt. Bring to boil. Turn off heat and add flour. Whisk until combined. Cook for 1-2 minutes, then transfer to a bowl and let cool. Add eggs one at a time, stirring until shiny and smooth.
03 -
Pipe 2-inch balls of choux dough onto a parchment-lined baking tray, spacing 3 inches apart. Top with craquelin rounds and bake for 20 minutes. Prick choux to release steam and bake 5-10 minutes more until golden brown. Let cool completely.
04 -
In a pot, heat sugar and milk 1 over medium heat without boiling. In a bowl, combine cornstarch, egg yolks, milk 2, and vanilla extract. Stir into the pot, whisk until thickened. Remove from heat, add butter, and mix. Chill with plastic wrap touching the surface to prevent skin formation.
05 -
Beat heavy cream to stiff peaks. Soften chilled pastry cream by whisking, then gently fold in whipped cream until smooth. Transfer to a piping bag with a ½-inch plain tip.
06 -
Poke a hole in the underside of each choux. Pipe pastry cream into each until full. Wipe excess and repeat for all choux. Serve chilled.