Delicious Dessert to Impress your Guests Choux Au Craquelin Recipe

To make the craqueline dough, mix the butter (soft at room temperature) with the sugar until the sugar is melted.

Add the flour and cocoa and mix well.

Spread the dough thin between two baking sheets, cut circles from it, and let them cool well in the fridge.

To make the choux dough, mix the milk with water, butter, and salt and heat it on medium temperature.

Reduce the heat and add the flour, mixing until the composition is homogeneous.

Let the dough cool to room temperature, then add the eggs one by one, mixing until you get a creamy dough.

Pour the choux with a piping bag on the baking sheet, stick the craquelin circles on top, and bake for 10 minutes at 230ºC (446ºF).

Reduce heat to 160ºC (320ºF) and bake for another 10 minutes.

To make the cream, mix the egg yolks with sugar until they whiten.

Add the corn starch, milk, and vanilla essence.

Heat the composition, stirring until the cream thickens.

Bring it to room temperature, add the mascarpone, and mix well.

Fill the choux craqueline with the cream.

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