RECETTE TECHNIQUE - LES SECRETS DE LA PÂTE A CHOUX + craquelin et caramel. Comment réussir les choux

Preheat your oven to 375°F (190°C).

In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

Once boiling, remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Allow the dough to cool for a few minutes, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

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

On a baking sheet lined with parchment paper, pipe small mounds of dough, about 1.5 inches in diameter, spacing them about 2 inches apart.

For the craquelin, mix the granulated sugar, brown sugar, and softened butter in a bowl until creamy. Add flour and cocoa powder (if making chocolate) and mix until a dough forms.

Roll the craquelin dough between two sheets of parchment paper to about 1/8 inch thick and cut out circles to place on top of the piped choux.

Bake in the preheated oven for 20-25 minutes, or until the choux are puffed and golden brown. Do not open the oven door during baking.

Remove from the oven and let cool completely before filling with your choice of cream or custard.

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