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Choux au Craquelin
Created by: Howcan Team
Ingredients
- For the Choux Pastry:
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Craquelin Topping:
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- To make the Choux Pastry, in a saucepan, combine 1/2 cup water, 1/2 cup milk, 1/2 cup unsalted butter, and 1/4 teaspoon salt. Bring to a boil over medium heat.
- Add 1 cup of all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add 4 eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each one.
- To make the Craquelin Topping, in a bowl, cream together 1/2 cup softened butter and 2/3 cup brown sugar until light and fluffy. Add 3/4 cup flour and 1/2 teaspoon vanilla extract, and mix until a dough forms.
- Roll out the craquelin dough between two sheets of parchment paper to about 1/8 inch thick. Use a round cookie cutter to cut out circles slightly smaller than the choux mounds.
- Place a craquelin circle on top of each choux mound, gently pressing it down to adhere.
- Bake in the preheated oven for 15 minutes, then reduce the heat to 350°F (180°C) and bake for an additional 15-20 minutes, or until the choux au craquelin are puffed and golden brown.
- Remove from the oven and let cool on a wire rack before serving. Enjoy these delightful pastries!
Choux au Craquelin is a delightful French pastry known for its crispy, crackly topping and light, airy interior. This delectable treat originated in France and has since become a beloved dessert worldwide. The craquelin, a sweet dough made with butter, sugar, and flour, is placed on top of the choux pastry before baking, creating a unique texture and flavor contrast. Renowned pastry chefs like Pierre Hermé and Christophe Adam have put their own spin on this classic dessert, elevating it to new heights of culinary artistry. For the best Choux au Craquelin experience, head to Paris, where patisseries like La Pâtisserie des Rêves and Sadaharu Aoki offer exquisite renditions of this iconic pastry. Whether you're savoring it in a quaint French café or attempting to recreate it at home, the key to a perfect Choux au Craquelin lies in achieving the ideal balance of crispiness and creaminess.
60 min
12
180 calories
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