Cream Puffs with Craquelin

Ingredients

Steps

1. 1

   For the craquelin: in a mixer with the paddle attachment, mix all the craquelin ingredients into a dough. Roll between two sheets of parchment paper to 3 mm thick and freeze for 20 minutes.

2. 2

   For the choux: in a pot, cook the butter, water, milk, sugar, and salt, stirring with a spatula, until it reaches a full boil.

3. 3

   Add the flour all at once, lower the heat, stir into a dough, and keep cooking until the dough pulls away from the pot and loses its moisture.

4. 4

   Transfer the dough to a mixer with the paddle attachment and mix on medium speed until the dough stops releasing steam.

5. 5

   Add the eggs one at a time, mixing until combined before adding the next.

6. 6

   Test the dough: stretch a small piece between your fingers — if it tears quickly, keep working in more egg.

7. 7

   Line a baking tray with parchment paper, sticking it down at the corners with dabs of dough. Transfer the dough to a piping bag with a plain round tip and pipe 5 cm rounds, spaced apart.

8. 8

   Cut 5 cm circles from the craquelin and place one on each puff. Bake at 180°C for 30 minutes.

9. 9

   For the filling: whip all the filling ingredients into a stable whipped cream.

10. 10

    Poke a hole in the bottom of each puff and pipe the cream inside, or cut the puffs in half, fill, and close.