Choux au Craquelin

 

Getting back into the baking groove and I've made these little delightful bites twice in the past few weeks already! They're really easy as long as you can master the choux dough as the craquelin part is simply a matter of mixing a few ingredients together! Surprisingly easy to make, these taste remarkably similar to Beard Papa, and they're really so yummy! 

Ingredients:

For the Craquelin:

- 30g softened butter

- 30g brown sugar

- 30g all purpose flour

For the choux:

-125ml water

- 60g butter

- 15g sugar

- 75g all purpose flour

- 2(-ish) eggs*

Steps:

For the craquelin: 

1. Cream the butter and sugar together, add the flour and mix until a smooth paste forms

2. Roll the paste between 2 sheets of parchment/nonstick baking paper until the paste is ~2mm in thickness

3. Place the entire sheet into the freezer and ensure that it is flat.

4. Once the sheet if frozen (~20 minutes), use a cookie cutter to cut disc and place the discs of craquelin onto parchment paper to freeze fully for ease of handling

5. Once fully frozen in discs, stack the craquelin disc and store them in a plastic bag in the freezer until needed.

For the choux:

1. Add the water, butter and sugar into a saucepan and heat until the butter and sugar melts, stirring occasionally. 

2. Remove the pan from the heat, add the all purpose flour all at once and stir vigorously,  until a rough dough forms. Try to beat out any lumps.

3. Smush the batter against the sides of the pan, aiming to get maximum surface area to allow the moisture to evaporate. Continue to stir for 2-3 minutes to allow moisture to evaporate. A thin film should form on the bottom of the pan.

4. Transfer the dough to a stand mixer bowl and allow it to cool for roughly 15 mins or until room temperature.

5. Meanwhile, whisk the 2 eggs together. 

*You may or may not require all of the 2 eggs as the amount of eggs needed is dependent on the texture of the batter.

6. Add the eggs bit by bit into the dough, while beating on low speed. It may look like it has split at first but will come together if you keep mixing! Periodically check the consistency before adding more eggs

7. The batter is ready when you lift up the whisk and a "V" shape forms as the dough slides off the spatula. 

8. Transfer the dough to a piping bag fitted with a round tip.

9. Pipe the choux into rough mounds on a paper-lined sheet tray depending on the size of puffs you want and/or the size of your craquelin discs. 

- To bake immediately: please ensure enough space between each choux puff for expansion, don't crowd them!

- To freeze: piping the choux close together is okay as long as they are not touching! 

To assemble:

1. Preheat the oven to 180 degrees celcius.

2. If using frozen choux, please take them out and place on a baking tray while the oven is preheating. Place one craquelin disc right on top of the choux mound.

Bake for 21 minutes at 180 degrees

Rotate the pan

Bake for another 15-17 minutes at 165 degrees

3. If using fresh choux, please bake as follows:
20 minutes at 180 degrees

Rotate the pan

Bake for another 10-15 minutes at 165 degrees

4. Fill them with your desired filling by cutting a small hole on the bottom and piping your desired filling into the puff, stopping before the puff explodes!

(Diplomat's cream is really yummy in this!)

Any un-filled choux can be kept in an airtight container but they are best eaten immediately as the craquelin will turn soggy.

Filled with raspberry and chocolate diplomat's cream!