Choux au Craquelin

40 mins
Serves 1
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Directions

  1. 1Mix 100 grams of flour with 100 grams of sugar and 80 grams of butter in a bowl.
  2. 2Mix 100 grams of flour with 100 grams of sugar and 80 grams of butter in a bowl.
  3. 3Mix 100 grams of flour with 100 grams of sugar and 80 grams of butter in a bowl.
  4. 4Knead the mixture until it forms an even, firm dough.
  5. 5Knead the mixture until it forms an even, firm dough.
  6. 6Knead the mixture until it forms an even, firm dough.
  7. 7Place the dough on a silicone sheet, then place another silicone sheet on top.
  8. 8Place the dough on a silicone sheet, then place another silicone sheet on top.
  9. 9Place the dough on a silicone sheet, then place another silicone sheet on top.
  10. 10Roll the dough until it is around 3 to 4 millimeters thin, between the two silicone sheets.
  11. 11Roll the dough until it is around 3 to 4 millimeters thin, between the two silicone sheets.
  12. 12Roll the dough until it is around 3 to 4 millimeters thin, between the two silicone sheets.
  13. 13Let the rolled dough set in the fridge for an hour or two.
  14. 14Let the rolled dough set in the fridge for an hour or two.
  15. 15Let the rolled dough set in the fridge for an hour or two.
  16. 16After chilling, cut the dough with a round cutter and keep the discs in the fridge.
  17. 17After chilling, cut the dough with a round cutter and keep the discs in the fridge.
  18. 18After chilling, cut the dough with a round cutter and keep the discs in the fridge.
  19. 19For 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.
  20. 20For 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.
  21. 21For 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.
  22. 22Heat the mixture until the butter is melted.
  23. 23Heat the mixture until the butter is melted.
  24. 24Heat the mixture until the butter is melted.
  25. 25Once the butter is melted, add 120 grams of flour and immediately start mixing to prevent lumps from forming.
  26. 26Once the butter is melted, add 120 grams of flour and immediately start mixing to prevent lumps from forming.
  27. 27Once the butter is melted, add 120 grams of flour and immediately start mixing to prevent lumps from forming.
  28. 28While stirring, cook the batter for three to four minutes on a medium heat to give the dough strength and remove the floury taste.
  29. 29While stirring, cook the batter for three to four minutes on a medium heat to give the dough strength and remove the floury taste.
  30. 30While stirring, cook the batter for three to four minutes on a medium heat to give the dough strength and remove the floury taste.
  31. 31Take the pan off the heat and let the batter cool down for 5 minutes.
  32. 32Take the pan off the heat and let the batter cool down for 5 minutes.
  33. 33Take the pan off the heat and let the batter cool down for 5 minutes.
  34. 34After cooling, mix in 200 grams of egg, adding it egg by egg and ensuring it's well incorporated.
  35. 35After cooling, mix in 200 grams of egg, adding it egg by egg and ensuring it's well incorporated.
  36. 36After cooling, mix in 200 grams of egg, adding it egg by egg and ensuring it's well incorporated.
  37. 37Transfer the choux batter into a piping bag.
  38. 38Transfer the choux batter into a piping bag.
  39. 39Transfer the choux batter into a piping bag.
  40. 40Pipe 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.
  41. 41Pipe 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.
  42. 42Pipe 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.
  43. 43Place a craquelin disc on top of each piped choux dot.
  44. 44Place a craquelin disc on top of each piped choux dot.
  45. 45Place a craquelin disc on top of each piped choux dot.
  46. 46Bake the choux au craquelin at 190 degrees Celsius for 30 minutes, without opening the oven in between.
  47. 47Bake the choux au craquelin at 190 degrees Celsius for 30 minutes, without opening the oven in between.
  48. 48Bake the choux au craquelin at 190 degrees Celsius for 30 minutes, without opening the oven in between.
  49. 49After 30 minutes, leave them in the oven with the door slightly open for another 10 minutes to ensure all moisture has evaporated.
  50. 50After 30 minutes, leave them in the oven with the door slightly open for another 10 minutes to ensure all moisture has evaporated.
  51. 51After 30 minutes, leave them in the oven with the door slightly open for another 10 minutes to ensure all moisture has evaporated.
  52. 52Cut the baked choux au craquelin.
  53. 53Cut the baked choux au craquelin.
  54. 54Cut the baked choux au craquelin.
  55. 55Fill the choux au craquelin with raspberry filling and caramel cream.
  56. 56Fill the choux au craquelin with raspberry filling and caramel cream.
  57. 57Fill the choux au craquelin with raspberry filling and caramel cream.
  58. 58Decorate with fresh raspberries.
  59. 59Decorate with fresh raspberries.
  60. 60Decorate with fresh raspberries.

Ingredients

  • 100 grams flour
  • 100 grams flour
  • 100 grams flour
  • 100 grams sugar
  • 100 grams sugar
  • 100 grams sugar
  • 80 grams butter
  • 80 grams butter
  • 80 grams butter
  • 100 grams water
  • 100 grams water
  • 100 grams water
  • 100 grams milk
  • 100 grams milk
  • 100 grams milk
  • 5 grams sugar
  • 5 grams sugar
  • 5 grams sugar
  • 5 grams salt
  • 5 grams salt
  • 5 grams salt
  • 100 grams butter
  • 100 grams butter
  • 100 grams butter
  • 120 grams flour
  • 120 grams flour
  • 120 grams flour
  • 200 grams egg
  • 200 grams egg
  • 200 grams egg
  • raspberry filling
  • raspberry filling
  • raspberry filling
  • caramel cream
  • caramel cream
  • caramel cream
  • raspberries
  • raspberries
  • 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.