French Choux au Craquelin, Melt-in-Your-Mouth Cream Puffs 😋

Heat 100g milk, 100g water, 10g sugar, and 2g salt with 100g butter over medium heat.

Mix well, and once it’s about to boil, turn off the heat.

Sift 120g of flour into the mixture and mix well with a spatula.

Cook again over medium heat, stirring constantly until it starts to stick to the bottom, then turn off the heat and remove from the pan.

Transfer the mixture into a bowl and add 180g of beaten eggs in three parts, mixing thoroughly after each addition.

Pour the mixture into half-sphere silicone molds and smooth the tops.

Place the molds in the freezer for 2.5–3 hours.

To make the craquelin, sift 100g of flour and add 120g of sugar and 15g cornstarch.

Rub 120g of butter into the dry ingredients with your hands until well combined.

Spread the prepared dough on baking paper with a rolling pin and place it in the freezer for 1 hour.

Once frozen, cut the craquelin into circles and arrange them on a baking tray.

Bake at 165°C / 330°F for 25–30 minutes.

Prepare the cream filling by beating 85g of cream cheese until smooth, then add 150g of heavy cream and beat again until smooth and fluffy.

Once the choux are baked, fill them with the cream and enjoy.

Equipment Needed

Spice Level: