Heavenly Choux au Craquelin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the craquelin topping by mixing 70g unsalted butter, 50g sugar, 70g flour, and 1/4 tsp baking powder until combined.

Chill the craquelin mixture in the refrigerator.

For the choux pastry, melt 60g salted butter in 105ml water and 30ml milk.

Add 80g flour and 1/4 tsp baking powder to the mixture and stir until a dough forms.

Incorporate 150g whisked eggs gradually into the dough until smooth.

Pipe the choux onto a baking sheet and top with chilled craquelin.

Bake at 190 degrees Celsius for 15 minutes, then reduce the temperature to 160 degrees Celsius and bake for an additional 17 minutes.

Prepare the filling by whipping 180g heavy cream and mixing half with 200g pastry cream and the other half with 180g cream cheese, 2 Tbsp sugar, and 1/4 vanilla paste.

Cooking Techniques

Spice Level:

Dietary

Allergens