Choux Au Craquelin

americastestkitchen.com

Marisa C.

Aspiring baker and cook from California.

A cookie-like layer of craquelin amplifies the sweetness, crunch, and visual appeal of this classic treat.

subheading: GATHER YOUR INGREDIENTS:

subheading: Pastry Cream:

2 ½ cups whole milk, divided

⅔ cup (3⅓ ounces/94 grams) all-purpose flour

½ cup (3½ ounces/99 grams) granulated sugar

¼ teaspoon table salt

6 large egg yolks

4 tablespoons cold unsalted butter

1 tablespoon vanilla extract

subheading: Craquelin:

6 tablespoons unsalted butter, softened

½ cup packed (3½ ounces/99 grams) light brown sugar

¾ cup (3¾ ounces/106 grams) all-purpose flour

Pinch table salt

subheading: Choux:

2 large eggs plus 1 large white

6 tablespoons water

5 tablespoons unsalted butter, cut into 1⁄2-inch pieces

2 tablespoons milk

1 ½ teaspoons granulated sugar

¼ teaspoon table salt

½ cup (2½ ounces/71 grams) all-purpose flour

1 cup heavy cream

note: BEFORE YOU BEGIN

You'll need a 2-inch round cutter, a pastry bag, and two pastry tips—one with a ¼-inch round opening and one with a ½-inch round opening—for this recipe. If desired, this recipe can be made over two days: Make the pastry cream and craquelin on day 1 and the puffs on day 2. We strongly recommend measuring the flour by weight. We prefer whole milk in the pastry cream, but you can use low-fat milk; do not use skim milk. Use a mixer to whip the cream if you prefer. You'll need a 2-inch round cutter, a pastry bag, and two pastry tips-one with a ¼-inch round opening and one with a ½-inch round opening-for this recipe. If desired, this recipe can be made over two days: Make the pastry cream and craquelin on day 1 and the puffs on day 2. We strongly recommend measuring the flour by weight. We prefer whole milk in the pastry cream, but you can use low-fat milk; do not use skim milk. Use a mixer to whip the cream if you prefer.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer