Choux au Craquelin
Directions
- 1In a bowl, mix together 50g of butter, 60g of flour, and 60g of brown sugar until it becomes a sandy crumble.
- 2In a bowl, mix together 50g of butter, 60g of flour, and 60g of brown sugar until it becomes a sandy crumble.
- 3In a bowl, mix together 50g of butter, 60g of flour, and 60g of brown sugar until it becomes a sandy crumble.
- 4Put the crumble between two sheets of parchment paper and spread it to 2mm thickness with a rolling pin.
- 5Put the crumble between two sheets of parchment paper and spread it to 2mm thickness with a rolling pin.
- 6Put the crumble between two sheets of parchment paper and spread it to 2mm thickness with a rolling pin.
- 7Freeze the craquelin until the chou pastry is ready.
- 8Freeze the craquelin until the chou pastry is ready.
- 9Freeze the craquelin until the chou pastry is ready.
- 10In a saucepan, heat up 75g of water, 75g of milk, and 65g of butter until it boils.
- 11In a saucepan, heat up 75g of water, 75g of milk, and 65g of butter until it boils.
- 12In a saucepan, heat up 75g of water, 75g of milk, and 65g of butter until it boils.
- 13Remove from heat and add 85g of flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt.
- 14Remove from heat and add 85g of flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt.
- 15Remove from heat and add 85g of flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt.
- 16Mix until the dry ingredients are fully integrated.
- 17Mix until the dry ingredients are fully integrated.
- 18Mix until the dry ingredients are fully integrated.
- 19Cook the dough for 2-3 minutes over medium heat.
- 20Cook the dough for 2-3 minutes over medium heat.
- 21Cook the dough for 2-3 minutes over medium heat.
- 22Remove as much moisture as possible from the dough.
- 23Remove as much moisture as possible from the dough.
- 24Remove as much moisture as possible from the dough.
- 25Let the dough cool down for 5 minutes.
- 26Let the dough cool down for 5 minutes.
- 27Let the dough cool down for 5 minutes.
- 28Add the whisked eggs to the dough little by little, mixing with a spatula or a flat beater until the dough is shiny and falls onto itself.
- 29Add the whisked eggs to the dough little by little, mixing with a spatula or a flat beater until the dough is shiny and falls onto itself.
- 30Add the whisked eggs to the dough little by little, mixing with a spatula or a flat beater until the dough is shiny and falls onto itself.
- 31Pipe the chou pastry onto a silicone mat or parchment paper.
- 32Pipe the chou pastry onto a silicone mat or parchment paper.
- 33Pipe the chou pastry onto a silicone mat or parchment paper.
- 34Use a cookie cutter to cut out craquelin slightly larger than the choux pieces.
- 35Use a cookie cutter to cut out craquelin slightly larger than the choux pieces.
- 36Use a cookie cutter to cut out craquelin slightly larger than the choux pieces.
- 37Place a craquelin on top of each chou.
- 38Place a craquelin on top of each chou.
- 39Place a craquelin on top of each chou.
- 40Bake the chou for 40 minutes at 180°C (360°F), then decrease the temperature to 140°C (280°F) and bake for 10 more minutes to dry the chou.
- 41Bake the chou for 40 minutes at 180°C (360°F), then decrease the temperature to 140°C (280°F) and bake for 10 more minutes to dry the chou.
- 42Bake the chou for 40 minutes at 180°C (360°F), then decrease the temperature to 140°C (280°F) and bake for 10 more minutes to dry the chou.
Ingredients
- 50 g butter
- 50 g butter
- 50 g butter
- 60 g flour
- 60 g flour
- 60 g flour
- 60 g brown sugar
- 60 g brown sugar
- 60 g brown sugar
- 75 g milk
- 75 g milk
- 75 g milk
- 75 g water
- 75 g water
- 75 g water
- 65 g butter
- 65 g butter
- 65 g butter
- 85 g flour
- 85 g flour
- 85 g flour
- 1 teaspoon sugar
- 1 teaspoon sugar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 3 eggs
- 3 eggs
- 3 eggs
Equipment
baking sheetsilicone baking matpastry bagrolling pincookie cuttersaucepanwhiskstand mixer (optional)spatula