How to Make Profiteroles au Craquelin! | Cream-Filled Pastries Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Chocolate chips are often less expensive and easier to find.

Start by making the craquelin dough using a mini chopper or by hand.

Add softened butter, light brown sugar, granulated sugar, and vanilla extract to the chopper and blitz to combine.

Once combined, add all-purpose flour and mix until it comes together.

If mixing by hand, bring the crumbs together until well mixed.

Shape the craquelin dough into a disc, wrap it, and chill or freeze it for easier handling later.

Roll out the chilled craquelin dough between sheets of parchment paper until it's about an eighth of an inch thick.

Cut the rolled dough into rounds to place on top of the piped choux pastry.

For a chocolate craquelin, replace 2 tablespoons of flour with cocoa powder.

Next, prepare the choux pastry by heating a mixture of water and milk with butter, a touch of sugar, and salt until simmering.

Add all-purpose flour to the simmering liquid all at once and stir quickly to form a thick paste.

Cook the paste until it cleans the sides of the pot and forms a cohesive ball.

Transfer the paste to a mixer and beat for a minute to release excess steam, ensuring the pastry will rise properly.

Add four large eggs, one at a time, mixing well after each addition until fully incorporated.

Cooking Techniques

Equipment Needed

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Dietary

Allergens