Choux au Craquelin (shoe - kra-ke-lin)

Updated: May 22, 2021

Ingredients


Craquelin:

  • 80g soft butter

  • 100g brown sugar

  • 100g cake flour

Pastry cream:

  • 4 eggs

  • 20g corn flour

  • 100g sugar

  • 600ml milk

  • 5ml vanilla essence

Pate a choux (Choux pastry):

  • 125ml full fat milk

  • 125ml water

  • 100g butter

  • 5ml sugar

  • 5ml salt

  • 150g cake flour

  • 4 - 5 eggs

 

Method:


Craquelin:

1. In a bowl combine all the ingredients and mix until combined.

2. In between two baking sheets roll out the Craquelin until it is roughly 1mm thick and place in the freezer until it freezes solid.


Pastry cream:

1. In a saucepan add your milk and vanilla and stir from time to time on a medium heat.

2. In a separate bowl, add your eggs, corn flour and sugar and whisk until well combined in order to avoid any lumps.

3. Once your milk is just about to reach boiling point, add one third of this to your egg mixture while constantly whisking your eggs.


*This is called tempering your eggs: bringing your eggs to the same temperature as your milk mixture so that once it is added to the milk, your eggs won't scramble.


4. Add your egg mixture to the rest of your milk in the pot and continue to whisk on a medium heat until completely thickened. The mixture will begin to boil, so allow it to do so for about 3 minutes to cook out the egg.

5. Place your pastry cream in a bowl and line the top of the cream with clingfilm to avoid a skin from forming.

6. Place the cream in the fridge to cool down and use once completely cold. If you are in a hurry, you can put it in the freezer, but make sure it does not freeze.


Pate a choux (pat - a - shoe) :

Preheat oven to 180C and line four baking trays with baking paper


1. In pot on a medium heat, add your milk, water, sugar, salt and butter and wait for this mixture to come to the boil.

2. Once boiling take the milk mixture off the heat, and put in your flour all at once.

3. With a wooden spoon, mix the flour into the wet ingredients until it all comes together and the mixture forms a ball.

4. Put the pot back onto the heat to dry out the dough by continuously mixing it with your wooden spoon until a skin has formed on the bottom of your pot

5. Now place your dough in the bowl of your stand mixer (or just a separate bowl if you are going to be adding the eggs by hand) and spread out the mixture along the sides of the bowl in order for the dough to cool down faster.

6. After about 5 minutes, the mixture should have cooled down enough. So with the paddle attachment, start mixing your dough on a medium to high speed adding one egg at a time. Go up to about four eggs.

7. You will know when the mixture is ready with it is shiny and the mixture forms a V when it drops from your spatula. If this is not happening, you know to add one more egg.


*The amount of eggs you add will be determined by how much you dried out your dough in step 4






So the two indicators to show the mixture is ready for piping:

  1. Shiny in appearance

  2. Batter drops in V shape






8. Transfer this mixture into a piping bag and pipe 4cm choux buns onto your trays.

9. Take your Craquelin out of the freezer and with a cookie cutter or lid of a bottle, cut out circles the same size or bigger than your choux buns and place it on top of your buns.

10. Now put your choux buns in the oven and bake for 20 - 25 minutes. While they are baking it is very important to not open the oven at all, otherwise they will not rise.

11. Once they have risen and are slightly golden, take them out of the oven and prick each bun with a skewer. Then place them back in the oven with the door slightly open for about 15 minutes to dry out completely. This trick will make them extra crunchy as well.

12. Take your choux's out of the oven and cool on a cooling rack. Once cooled fill them with your pastry cream with a piping bag fitted with a small star tip nozzle.




#choux #craquelin #french #easy #yum #pretty



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