Pate a Choux | Making Choux Pastry with Craquelin!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be used for a similar texture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can provide binding without cholesterol.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: imitation vanilla

Vanilla bean paste offers a richer flavor, while imitation is budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often cheaper.

Cream together 1/2 cup butter and 1/4 cup sugar until well combined.

Scrape down the sides of the bowl and add in 1 cup flour.

Portion out the mixture onto a piece of parchment paper and cover with another piece of parchment paper.

Roll out the mixture really thin using a rolling pin, trying to avoid wrinkles in the parchment paper.

Place the rolled-out mixture in the freezer until solid.

Once frozen, remove the parchment and cut out circles using a cookie cutter or glass.

Transfer the circles onto a baking pan lined with parchment and return to the freezer.

In a saucepan, combine 1/2 cup butter, 1/4 cup sugar, 1/4 teaspoon salt, 1/4 cup water, and 1/4 cup milk.

Heat the saucepan on the stove until the butter melts, then bring to a simmer.

Remove from heat and add in 1 cup flour, stirring with a whisk initially, then switching to a spatula once thickened.

Return the mixture to low-medium heat, stirring until it becomes homogeneous and glossy, and steaming hot.

Transfer the mixture to a stand mixer bowl and mix on medium speed until it stops steaming.

Add in 4 eggs one at a time while mixing, ensuring the mixture remains warm but not hot enough to cook the eggs.

Once all eggs are incorporated, the dough should be shiny and smooth with an elastic feel.

Pipe the dough onto a silicone baking mat using a piping bag and a piping tip, aiming for a dome shape.

Press the frozen Cracklin circles onto the piped dough.

Bake in the oven without opening the door until the very end, following the recommended temperature changes for choux pastry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens