How to Make Choux au Craquelin | The Perfect Friandise - Episode 2

Make the craquelin by mixing 100 g of flour, 100 g of sugar, and 80 g of butter until even and firm. Roll it out between two sheets of silicone to about 3-4 mm thick and refrigerate for 1-2 hours.

Cut the chilled craquelin into rounds using a cutter and keep trimmings for later use.

Prepare the choux batter by mixing 100 g of water, 100 g of milk, 5 g of sugar, 5 g of salt, and 100 g of butter in a pan over medium-high heat until melted.

Add 120 g of flour to the melted mixture and stir to prevent lumps, cooking for 3-4 minutes on medium heat until shiny.

Remove from heat and cool for 5 minutes before mixing in 200 g of egg, one at a time, ensuring each is well incorporated.

Transfer the batter into a piping bag and pipe small dots onto a silicone sheet, then place a disc of craquelin on each dot.

Bake at 190°C for 30 minutes without opening the oven, then leave in the oven with the door slightly open for an additional 10 minutes to evaporate moisture.

For the Japanese wine berry compote, simmer 200 g of wineberries with 20 g of muscovado sugar and 1 g of cardamom on low heat until thickened, then cool in the fridge.

For the whipped caramel cream, soak 6 g of gelatin in cold water, then caramelize 140 g of sugar with 50 g of water on medium-high heat until dark.

Add 500 g of cream and a vanilla pod to the caramel, letting it marinate off the heat for 30 minutes.

Mix 100 g of egg yolk into the caramel mixture, cook until it reaches 85°C, then strain and add the soaked gelatin and 1 g of flaky salt, blending until smooth.

Refrigerate the mixture for at least 6 hours or overnight, then whip for 3 minutes until airy and rich.

Assemble the pastries by cutting the tops off, filling with whipped cream, piping in the compote, and adding fresh berries and optional purple oxalis leaves.

Equipment Needed

Spice Level: