Choux au Craquelin
Directions
- 1Mix 100 grams of flour with 100 grams of sugar and 80 grams of butter in a bowl.
- 2Knead the mixture until it forms an even, firm dough.
- 3Place the dough on a silicone sheet, then place another silicone sheet on top.
- 4Roll the dough until it is around 3 to 4 millimeters thin, between the two silicone sheets.
- 5Let the rolled dough set in the fridge for an hour or two.
- 6After chilling, cut the dough with a round cutter and keep the discs in the fridge.
- 7For the choux batter, mix 100 grams of water with 100 grams of milk, 5 grams of sugar, 5 grams of salt, and 100 grams of butter in a saucepan.
- 8Heat the mixture until the butter is melted.
- 9Once the butter is melted, add 120 grams of flour and immediately start mixing to prevent lumps from forming.
- 10While stirring, cook the batter for three to four minutes on a medium heat to give the dough strength and remove the floury taste.
- 11Take the pan off the heat and let the batter cool down for 5 minutes.
- 12After cooling, mix in 200 grams of egg, adding it egg by egg and ensuring it's well incorporated.
- 13Transfer the choux batter into a piping bag.
- 14Pipe small dots of batter onto a silicone sheet, giving the bag a small swirl at the end of each dot to prevent a tip from forming.
- 15Place a craquelin disc on top of each piped choux dot.
- 16Bake the choux au craquelin at 190 degrees Celsius for 30 minutes, without opening the oven in between.
- 17After 30 minutes, leave them in the oven with the door slightly open for another 10 minutes to ensure all moisture has evaporated.
- 18Cut the baked choux au craquelin.
- 19Fill the choux au craquelin with raspberry filling and caramel cream.
- 20Decorate with fresh raspberries.
Ingredients
- 100 grams flour
- 100 grams sugar
- 80 grams butter
- 100 grams water
- 100 grams milk
- 5 grams sugar
- 5 grams salt
- 100 grams butter
- 120 grams flour
- 200 grams egg
- raspberry filling
- caramel cream
- raspberries
Equipment
silicon sheetrolling pinround cuttersaucepanspatulapiping bagovencooling rackknifeplate
Tips
- When baking with a craquelin disc, the tip formed during piping doesn't matter, but if baking without, swirl the piping bag to prevent a burned tip.
- Do not take craquelin discs out of the fridge all at once, as they turn soft quickly.
- Do not open the oven in between baking, or the choux will collapse.
- After baking for 30 minutes, leave the choux in the oven with the door slightly open for another 10 minutes to ensure all moisture has evaporated.
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