Directions
- 1In a bowl, mix together 50g of butter, 60g of flour, and 60g of brown sugar until it becomes a sandy crumble.
- 2Put the crumble between two sheets of parchment paper and spread it to 2mm thickness with a rolling pin.
- 3Freeze the craquelin until the chou pastry is ready.
- 4In a saucepan, heat up 75g of water, 75g of milk, and 65g of butter until it boils.
- 5Remove from heat and add 85g of flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt.
- 6Mix until the dry ingredients are fully integrated.
- 7Cook the dough for 2-3 minutes over medium heat.
- 8Remove as much moisture as possible from the dough.
- 9Let the dough cool down for 5 minutes.
- 10Add 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.
- 11Pipe the chou pastry onto a silicone mat or parchment paper.
- 12Use a cookie cutter to cut out craquelin slightly larger than the choux pieces.
- 13Place a craquelin on top of each chou.
- 14Bake 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
- 60 g flour
- 60 g brown sugar
- 75 g milk
- 75 g water
- 65 g butter
- 85 g flour
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 3 eggs
Equipment
baking sheetsilicone baking matpastry bagrolling pincookie cuttersaucepanwhiskstand mixer (optional)spatula
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