Craquelin Choux Pastry 🥮Recipe || Choux Au Craquelin || Cream Puffs || Tutorial

Prepare the craquelin by mixing 35g butter, 40g sugar, and 40g flour until combined. Roll out and freeze until firm.

In a saucepan, combine 65g flour, 65g milk, 65g water, 60g butter, and 2g salt. Heat until the mixture forms a dough.

Remove from heat and let cool slightly before adding 3 eggs one at a time, mixing well after each addition.

Pipe the choux pastry onto a baking sheet and top with pieces of frozen craquelin.

Bake at 190°C for 15 minutes, then reduce to 170°C and bake for an additional 15 minutes.

For the cream, whisk together 2 yolks, 35g sugar, 10g corn starch, and 200g milk in a saucepan. Cook until thickened, then stir in 30g butter and 1 teaspoon vanilla extract.

Let the cream cool and then fold in 170g whipped cream mixed with 17g sugar.

Spice Level: