A Step-By-Step Guide To Make Craquelin Choux Pastry, (Choux au Craquelin) | With Recipe

Add water, milk, sugar, and allopro butter to a pot.

Bring the mixture to a simmer, avoiding a galloping boil.

Toast the dough in the pot until it comes together, stirring to prevent burning.

Transfer the dough to a bowl and let it cool for 2-3 minutes.

Check the temperature of the dough with a thermometer; it should be at 45 degrees Celsius before adding eggs.

Add eggs to the dough one or two at a time, mixing until a thick, creamy consistency is achieved.

Place the dough into a piping bag and refrigerate for a couple of hours until completely cooled.

Pipe the dough into a silicone mold, using an offset spatula to remove excess.

Combine sugar, flour, and allopro butter in a stand mixer, kneading until just combined without overheating.

Roll out the craquelin dough to about 2 millimeters thick and refrigerate for half an hour.

Cut the chilled craquelin dough into shapes and place on top of the piped choux pastry.

Preheat the oven to 175 degrees Celsius, avoiding the hot air setting.

Prepare rhubarb compote by cutting rhubarb into pieces, adding sugar, and boiling for 10-15 minutes, adding water if necessary.

Check the consistency of the rhubarb compote; it should feel firm but not too firm before turning off the heat.

Add lemon juice to the compote and transfer to a piping bag once cooled.

Make custard by boiling whole milk, allopro cream, sugar, and vanilla in a pot.

Mix egg yolks with cornstarch and sugar in a bowl.

Pour the hot liquid into the egg mixture while whisking to avoid lumps.

Return the mixture to the heat, whisking constantly to prevent it from setting.

Incorporate cream cheese into the custard for added flavor and creaminess, mixing until smooth.

Add the allopro cream to the mixture and fold gently to avoid separating the cream.

Equipment Needed

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