Choux au Craquelin: When a Cookie and a Cream Puff Have a Baby

Start by making the choux dough with equal parts milk and water by weight.

Add a little bit of butter, salt, and sugar to the mixture.

Bring the mixture to a gentle simmer.

Use bread flour for better water absorption and tensile strength.

Once boiling, dump in the flour and turn down the heat slightly to incorporate it.

Use a flexible spatula to mash and incorporate the flour, ensuring no dry pockets remain.

Cook the mixture until the temperature reaches around 175°F, indicating proper gelatinization of the starches.

Transfer the dough to a food processor to cool slightly before adding eggs.

Weigh out 225 grams of eggs (about four eggs) for the recipe.

Incorporate the eggs into the dough using the food processor until fully emulsified.

Transfer the choux dough to a piping bag, using a round tip about half an inch in size.

Rest the choux dough for 30 minutes to an hour at room temperature or refrigerate for 30 minutes.

Prepare the craquelin topping by mixing softened butter and light brown sugar until homogeneous.

Add all-purpose flour to the butter and sugar mixture.

Equipment Needed

Spice Level:

Dietary