Earl Grey Cream Puffs (Choux au Craquelin)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the craquelin by mixing 60g all-purpose flour, 60g granulated sugar, and 45g unsalted butter until combined; chill until firm.

In a saucepan, combine 60g water, 60g milk, 55g unsalted butter, and 2g salt; bring to a boil.

Remove from heat and add 60g Bread Flour; stir until a dough forms.

Return to heat and cook for another 1-2 minutes, stirring constantly until the dough pulls away from the sides of the pan.

Transfer the dough to a mixing bowl; let it cool for a few minutes.

Add 110g eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Scoop or pipe the dough onto a baking sheet lined with parchment paper, forming small mounds.

Top each mound with a piece of chilled craquelin before baking.

Bake for 20-25 minutes until puffed and golden brown; do not open the oven during baking.

Remove from the oven and let cool completely on a wire rack.

In a separate bowl, heat 300g milk and steep with 2 Earl grey tea bags for 15 minutes.

In another bowl, whisk together 56g egg yolk, 110g granulated sugar, 35g flour, and 35g unsalted butter; combine with the steeped milk.

Cook the mixture until thickened, then let cool.

In a separate bowl, whip 200g Heavy Whipping Cream until soft peaks form; fold into the cooled pastry cream.

Cut the tops off the cooled cream puffs and fill them with the Earl Grey pastry cream.

Replace the tops and dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens