Choux au Craquelin (Cream Puffs with Crunchy Topping)

Ingredients

• 1/2 cup Unsalted butter (soft, not melted)
• 1/4 cup Granulated white sugar
• 1/2 cup All‑purpose flour (for craquelin dough)
• 1 cup Water
• 1/2 cup Unsalted butter (for choux) (cut into pieces)
• 1/3 teaspoon Salt
• 1 cup All‑purpose flour (for choux)
• 4 large Large eggs (room temperature)
• 2 tablespoons All‑purpose flour (for pastry cream)
• 4 tablespoons Granulated white sugar (for pastry cream)
• 1 pinch Pinch of salt (for pastry cream)
• 3 large Egg yolks (separated from whites)
• 2 cups Whole milk (prefer whole milk for richness)
• 1 cup Heavy whipping cream (chilled, use a freezer‑cold bowl)
• 1 tablespoon Granulated white sugar (for whipped cream)

Instructions

1. Make the craquelin dough

   In a mixing bowl combine the soft butter, 1/4 cup sugar and 1/2 cup flour. Mix until a smooth, soft dough ball forms.

   Time: PT5M

2. Roll and chill the craquelin

   Place the dough between two sheets of parchment. Roll to about 1/8 inch thickness. Transfer the rolled sheet to the freezer for about 5 minutes to firm up.

   Time: PT10M

3. Prepare the choux base

   In a thick‑bottomed saucepan combine 1 cup water, 1/2 cup butter and 1/3 tsp salt. Heat over medium, stirring, until butter melts and the mixture comes to a boil.

   Time: PT5M

4. Add flour and dry the dough

   Remove the pan from heat, add 1 cup flour all at once, and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball. Return to low heat and continue stirring for about 5 minutes to dry the dough.

   Time: PT5M

5. Cool the choux dough

   Transfer the dough to a clean bowl, spread it out to speed cooling. Let it sit until warm to the touch (about 5 minutes).

   Time: PT5M

6. Incorporate the eggs

   Add the eggs one at a time, mixing well after each addition. If the mixture looks too thick, crack the next egg into a separate bowl and add it in two portions, mixing each time, until the batter is smooth, shiny and drops from the spoon in a ‘V’ shape.

   Time: PT10M

7. Pipe the choux and add craquelin circles

   Fit a piping bag (or zip‑top bag with a corner cut) with a large round tip. Pipe 1‑inch rounds onto a parchment‑lined baking sheet, spacing them 2 inches apart. Cut 2‑inch circles from the frozen craquelin sheet using a small glass and place one circle on top of each puff.

   Time: PT5M

8. Bake the puffs

   Bake in a pre‑heated oven at 375°F (190°C) for 30 minutes, or until the puffs are golden and sound hollow when tapped.

   Time: PT30M

   Temperature: 375°F

9. Mix dry ingredients for pastry cream

   In a small bowl whisk together 2 tbsp flour, 4 tbsp sugar and a pinch of salt until smooth.

   Time: PT2M

10. Heat the milk

    Pour 2 cups whole milk into a clean saucepan and heat over medium until just about to boil (small bubbles around the edges).

    Time: PT5M

11. Thicken the custard base

    Gradually whisk the dry flour‑sugar mixture into the hot milk, stirring constantly. Cook for about 5 minutes, stirring, until the mixture thickens and coats the back of a spoon.

    Time: PT5M

12. Temper the egg yolks

    In a separate bowl whisk the 3 egg yolks. Slowly drizzle a thin stream of the hot custard into the yolks while whisking constantly, then pour the tempered yolk mixture back into the saucepan.

    Time: PT2M

13. Finish the pastry cream

    Return the saucepan to low heat and cook, whisking constantly, for about 3 minutes until the cream is smooth, velvety and thick enough to coat the back of a spoon.

    Time: PT3M

14. Cool and chill the custard

    Transfer the hot custard to a cool bowl, press plastic wrap directly onto its surface to prevent a skin, and refrigerate for 25‑30 minutes until set.

    Time: PT30M

15. Whip the cream and combine

    Place a freezer‑cold bowl in the freezer for 5 minutes. Add 1 cup heavy cream, start on low speed, then increase to medium. When soft peaks form, add 1 tbsp sugar and continue whipping to stiff peaks. Fold the chilled pastry cream into the whipped cream until smooth.

    Time: PT5M

16. Fill the puffs and serve

    Transfer the cream mixture to a piping bag. Poke a small hole in the bottom of each cooled puff and pipe the cream inside. Serve immediately so the craquelin stays crisp.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g