Choux Pastry with Craqueline
These classic Choux puffs are elevated to a new level with the addition of a craqueline topping. As the puff expands the chocolate topper cracks to create a crunchy topping.
This recipe has a custard filling of creme patisserie
Choux Pastry with Craqueline
Amazing puffs with crispy topping
Ingredients
For the craquelin
- 60 g butter softened
- 60 g brown sugar
- 60 g flour
- 15 ml cocoa
For the puffs
- 250 ml water
- 125 ml butter
- Pinch of salt
- 250 ml flour
- 4 large eggs 250ml
For the creme patisserie filling
- 250 ml milk
- 5 ml vanilla extract
- 3 egg yolks
- 15 ml flour
- 15 ml cornflour
- 50 g sugar
- 125 ml cream, whipped optional
Instructions
For the craquelin
- Mix all the ingredients together and roll out between two pieces of plastic. Cut 24 2.5cm rounds and set aside
For the choux pastry
- Place the water, butter and salt in a pot and bring to the boil.
- Add the flour and stir until the mixture comes away from the sides of the pot. Set aside to cool.
- Using a wooden spoon, stir in one egg at a time until completely combined. Pipe 3cm puffs onto a non-stick mat.Place one craquelin circle onto each puff and bake at 180°C for 35-40 minutes. They should be puffed and golden and starting to crisp.
- When you remove the puffs from the oven poke a hole in each one to allow the steam to escape. Once cool fill with whipped cream or creme patisserie
Creme patisserie
- Bring the milk to the boil with the vanilla. In a small bowl mix the yolks, flour, cornflour and sugar. Add this mixture to the hot milk, whisking all the time to prevent lumps. Return to the heat and bring to the boil, mixing all the time. This can be used to fill the puffs or if you prefer you can mix in a little whipped cream to lighten the filling.