{Introduction to Pastry} - Choux au Craquelin
 
 
Author:
Serves:: 20-30 cream puffs
Ingredients:
Craquelin:
  • 85g butter, softened
  • 95g light brown sugar
  • 95g all-purpose flour
  • 1 pinch salt
Choux pastry:
  • 150ml water
  • 100ml whole milk
  • 100g butter
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 150g bread flour
  • 4-5 eggs
Directions:
Craquelin:
  1. Mix the butter and sugar in a bowl for a few minutes until creamy and pale.
  2. Add the flour and salt and mix well.
  3. Transfer the dough on a sheet of baking paper and cover it with another sheet of baking paper. Roll the dough into a very thin sheet, about 2-3mm thickness. Place the dough in the freezer until needed.
Choux pastry:
  1. Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.
  2. Once the butter is melted completely, turn the heat on high and bring to a boil.
  3. The moment it comes to a boil, remove off heat and immediately add the flour, all at once. Mix well with a wooden spoon or spatula until the flour is well absorbed. Place the saucepan back over medium flame and continue cooking for 2-3 minutes, mixing all the time, until a layer of dough remains on the bottom of the pan - keep the flame on medium to avoid burning and mix all the time with the spatula or spoon to cook out the liquid.
  4. Remove from heat and allow the dough to cool down for 10 minutes.
  5. Start incorporating the eggs, one by one, mixing well after each addition. Add the last egg bit by bit to make sure you're not adding too much egg. The number of eggs used depends on the humidity of the dough, even on weather and the size of the eggs.
  6. The dough is ready when it falls off the spoon and leaves a streak that doesn't collapse on itself if you run your finger through it.
  7. Spoon the dough into a pastry bag fitter with a round nozzle then pipe small dollops of dough on a baking sheet lined with a silicone baking mat (baking paper yields wrinkled choux or eclairs).
  8. Remove the craquelin from the freezer and cut small rounds of dough using a cookie cutter that is just as large as your piped dollops of dough. Carefully arrange the craquelin discs over each choux.
  9. Bake in the preheated oven at 180C - 350F for 20 minutes then reduce the heat to 160C - 320F for another 15 minutes.
  10. When done, the choux needs to be crispy, dried, well risen, golden brown and hollow inside, they shouldn't flatten when cooled and they should remain crisp and dry.
Recipe by Pastry Workshop at https://pastry-workshop.com/choux-au-craquelin/