Ingredients
Craquelin
1/3 cup flour (50g)
1/4 cup brown sugar (50g)
3 tbsp butter, softened (45g)
Choux
1/2 cup water (125g)
1/4 cup butter (55g)
pinch salt
1/2 cup flour (75g)
2 eggs
Procedure
- Mix all ingredients for craquelin together in a bowl until uniform.
- Place the dough between two sheets of parchment paper and roll out to 1/8″ thick.
- Freeze for about 30 minutes.
- With a 4 or 5 cm round cookie cutter cut out 10 discs. Keep cold until ready to use.
- For the choux, in a small sauce pan bring water, butter, salt to a boil.
- Remove from heat and add the flour at once and stir vigorously until the dough forms a ball and pulls away from the pan.
- Return the pan to low heat and cook for about 2 minutes.
- Remove from heat and let it cool for a few minutes.
- Add the eggs to the batter one at a time stirring vigorously with a wooden spoon until the dough is smooth after each egg.
- Preheat oven to 375°F
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Pipe round with a 1cm piping tip or use a small ice cream scoop for 1.5 tbsp portions. You should get about 9 portions.
- Place one craquelin disc on top of each choux.
- Bake for about 25 minutes or until the tops are golden brown.
- Turn off the oven and let dry leaving the oven door cracked open.
- Remove and let cool on a cooling rack.
- Once completely cooled cut off the tops with a sharp knife and fill them with your favourite filling.
Notes
- Work quickly with the craquelin as soon as they come out of the freezer so that they keep their shape.
- You can have fun with the craquelin by adding cocoa or food colouring.
- Keep it simple and fill them with pastry cream or get creative and fill them with your favourite flavours! I filled my choux with white chocolate ganache, passionfruit creme patissiere, and vanilla whipped cream. Some other ideas include an earl grey custard or chocolate mousse, raspberry and chocolate filling, etc.
Julianna Jee 