Choux Au Craquelin | Cream Puffs

Choux Au Craquelin

Ingredients
Craquelin
Butter
Sugar
All Purpose Flour
Choux
½ cup All Purpose Flour
¼ cup Butter
2 Large Eggs
½ tbsp Sugar
½ tsp Vanilla Extract
½ cup Water
¼ tsp Salt
Pastry Cream
2 Egg Yolk
¼ cup Cornstarch
¼ cup Sugar
¾ cup Milk 1
½ tsp Vanilla Extract
½ tbsp Butter
½ cup Heavy Cream cold
¼ cup Milk 2
¼ tsp Salt
Instructions
Craquelin
In a bowl, beat with a hand mixer butter and sugar for about 3 minutes or until smooth. Add flour and beat again until well combined.

Scrape down the bowl and the mixer and bring down the dough then form the dough with your hands into a ball.

Place parchment paper on a work surface, then place the dough on top and cover it with another parchment paper. Flatten the dough with your hand then roll it up with a rolling pin to a ⅛ inch thick. Set aside and freeze the dough for 5 minutes.

After 5 minutes, remove the top sheet of parchment paper. Using a 2-inch round cutter, stamp out the craquelin, then return the craquelin rounds to the freezer.

Choux
Preheat the oven to 375°F.

In a saucepan combine water, butter, milk, sugar, and salt. Bring to a boil. Then turn off the heat. Add flour and whisk quickly until well combined. Turn on the heat again and cook for one-two minutes more. Transfer it to a bowl and let it cool.

Then, add the eggs one at a time into the batter. Stir vigorously with a wooden spoon until uniform and shiny. In the first stirring, the eggs may look separate from the batter, but it will smooth if you keep stirring it.

Scoop choux dough into a pastry bag with a ½-inch plain tip. Line a baking sheet tray with parchment paper then pipe 2-inch balls of choux dough onto a sheet tray. Give a distance of 3 inches in each choux.

Top each choux with a cut craquelin, press down slightly the craquelin, then bake for 20 minutes.

After 20 minutes, open the oven and prick the choux to let the steam escape and continue baking the choux in the oven for 5-10 minutes until the choux au craquelin are puffed and golden brown. Remove it from the oven and let the choux cool completely.

Pastry Cream
Over low heat, add sugar and milk 1 to the pot with medium heat, don't boil over.

In a bowl mix cornstarch, egg yolks, milk 2, and vanilla extract. Add to the pot and whisk continuously until the pastry cream has thickened.

Turn off the heat, add cold butter, then whisk until combined. Cover it with plastic wrap and press it directly onto the surface of the pastry cream to prevent it from forming a skin on the surface. Let it cool completely in a refrigerator.

Place cold heavy cream in the bowl and whisk until hard peaks. Whisk the cooled pastry cream a little bit so the texture will be softer. Then add whipping cream. Then fold it gently until everything is well combined.

Transfer the pastry cream into a piping bag with ½ inch plain tip.

Gently insert the tip of a knife into the underside of each choux and rotate in a circular motion to create a small hole. Fill the choux au craquelin with pastry cream until the choux are full.

Wipe away excess pastry cream and do it to the rest of the choux.

Served chilled. Enjoy!

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