Choux Au Craquelin - Crispy Cream Puffs

Combine 1/4 cup unsalted butter at room temperature with 1/3 cup brown sugar and mix until fully combined.

Add 1/2 cup all-purpose flour and continue mixing until a uniform cookie dough forms.

Roll the dough out between two pieces of parchment paper until thin.

Chill the rolled dough in the fridge for 1-2 hours or in the freezer for 10 minutes.

Cut out circles from the dough using a cookie cutter and place them on a prepared pan.

Re-roll any leftover dough and repeat until all dough is used, keeping it chilled.

In a medium saucepan over medium to medium-low heat, heat 1 1/4 cups milk.

In a separate bowl, combine 2 large egg yolks, 1/4 cup sugar, and 3 tablespoons corn starch and mix thoroughly for 3-4 minutes.

Once the milk is hot, slowly add it to the egg yolk mixture to temper the eggs.

Pour the mixture back into the saucepan and whisk while bringing it to a boil for about 2 minutes until thickened.

Let the cream cool for 15-20 minutes, or until it reaches 104°F (40°C).

Add softened butter in increments and blend using a hand blender or whisk until emulsified.

Mix in 2 tablespoons of vanilla bean paste and transfer to a shallow dish, covering with plastic wrap touching the surface.

In a medium saucepan over medium-low heat, combine 2/3 cup water, 2/3 cup milk, 2/3 cup unsalted butter, 1 teaspoon sugar, 1 teaspoon salt, and 1 1/2 teaspoons vanilla extract and bring to a boil.

Once boiling, remove from heat and add 1 1/4 cups all-purpose flour, mixing until fully combined.

Return to heat and cook for about 2 minutes until the dough forms a ball and a film coats the bottom of the pan.

Transfer the dough to a mixing bowl and whisk on high for a couple of minutes to release steam.

Add eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and glossy (about 4-5 eggs).

Transfer the dough to a piping bag fitted with a round tip and pipe onto a lined baking sheet.

Place the cookie circles on top of the piped dough and refrigerate any remaining cookies.

Bake the cream puffs at 375°F (190°C) for 28-30 minutes, then turn off the oven and leave the door slightly open for 15 minutes to prevent collapse.

For the diplomat cream, whip 1 cup cold heavy whipping cream with 3 tablespoons icing sugar and a bit of vanilla bean paste until stiff peaks form.

Loosen the pastry cream in another bowl and fold in the whipped cream gently.

Transfer the diplomat cream to a piping bag fitted with a piping tip and fill the cream puffs until full.

Equipment Needed

Spice Level: