Hi, I’m Eugenie. Today I am making choux au craquelin, meaning crunchy cream puffs.
Choux is always the most wanted in my family. Everybody loves this delicate French choux pastry. Do you think you can resist anything like this?
- ¼ cup unsalted butter, softened (56g)
- 1/3 cup light brown sugar (67g)
- ½ cup all-purpose flour (63g)
- Choux dough (twice the amount)
- Whipped cream (four cups of whipping cream, creme chantilly)
- 1. In a mixing bowl, add in ¼ cup of softened unsalted butter and 1/3 cup of light brown sugar and fold until combined. Then pour in ½ cup of all-purpose flour. And roughly mix. In France they use cassonade but today I am using light brown sugar because cassonade is really hard to get in the other countries.
- 2. Transfer to a working surface and fraiser a few times until homogenous. I did four times. Place plastic wrap on top and roll out the craquelin. Then let cool in the refrigerator. For colors, I used all natural cocoa powder for chocolate, rose color for red, and green tea powder for green.
- 3. Pipe pate a choux, choux dough, on a non-stick pan, or parchment paper lined pan. I have choux pastry recipe in a separate video. Get choux dough recipe (twice the amount).
- 4. And stamp out the craquelin with a round cutter. Then place it on top of each choux.
- 5. Bake at 390 degress F. (200 C.) for about 20 minutes or until puffed and golden brown on top. As you see, craquelin make the choux round without crack. And let cool on a wire rack.
- 6. To serve, slice off the top and pipe the whipped cream in it. Get whipped cream recipe (four cups of whipping cream, it’s also known as creme chantilly). And cover with the top.
1. Salted butter (beurre demi-sel) is also used to make craquelin in France.
2. Cassonade is French brown sugar which is coarser than regular light brown sugar.