Choux au Craquelin

Name: Choux au Craquelin
Total time: 50 min
Cuisine: French
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

50m

Serves 1

instagram.com

Choux au Craquelin

instagram.com

50m

Serves 1

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

Choux au Craquelin

50m

Serves 1

instagram.com

Choux au Craquelin

instagram.com

50m

Serves 1

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.