Pretty Perfect Choux Au Craquelin Recipe (Cream Puffs) by Pro pastry chef

Combine 500 grams of water, 150 grams of butter, and 20 grams of salt in a saucepan and bring to a rolling boil.

Once boiling, add 5 grams of flour gradually while stirring to avoid lumps.

Cook the mixture for 2-3 minutes until it no longer sticks to the sides of the saucepan.

Transfer the mixture to a mixer and mix on second speed to cool down.

Gradually add eggs one at a time until the desired consistency is reached.

Pipe the choux pastry onto a baking sheet.

For the craquelin, combine 150 grams of butter, 190 grams of light brown sugar, and 190 grams of all-purpose flour by hand to avoid activating gluten.

Add ube or purple yam flavor to one portion and dark chocolate powder to another for color.

Roll the craquelin into 1 cm thickness and refrigerate for 10-15 minutes.

Cut the craquelin into rounds using a cookie cutter.

Place the craquelin on top of the piped choux pastry.

Bake at 350 degrees Celsius for 25-30 minutes until golden brown.

Equipment Needed

Spice Level: