If you have never tried these delicious cream puffs, it's time to get started.They are wonderfully delicious and airy, with a cracked biscuit/cookie-like top, giving you a crunchy element along with the airy interior.
Recipe for choux au craquelin (cream puff with a crispy biscuit)
If you’ve never tried these delicious choux pastries, then it’s time to get started.
They are wonderfully delicious and airy, with a cracked cookie-like top, giving you a crunchy element alongside the airy interior.
It’s not too difficult to make, although I must admit it took me two tries to get it right. The choux dough needed a bit of adjustment, but that means you won’t have to try multiple times.
The filling is a mix of pastry cream, whipped cream, jam, and raspberries, but you can go in many directions and choose whatever you want to put in them.
Servings: pcs.
Choux au craquelin (cream puff with a crispy biscuit)
If you have never tried these delicious cream puffs, it's time to get started.They are wonderfully delicious and airy, with a cracked biscuit/cookie-like top, giving you a crunchy element along with the airy interior.
Equipment
- Bowl
- Cutting Board
- Knife
- Rolling Pin
- Oven
- Pot
- Whisk
- Hand Mixer Optional
- Piping Bag
Ingredients
Biscuit Dough
- 100 gram Wheat Flour
- 100 gram Sugar
- 2.5 gram Cocoa
- 85 gram Butter soft
Choux
- 80 gram Butter
- 200 gram Water
- 100 gram Wheat Flour
- 3 pcs. Egg
Fill
- Whipping Cream
- Cake Cream I used a packet
- Raspberry Jam
- Raspberry
Instructions
Biscuit Dough
- Mix flour, sugar, and cocoa together in a bowl.
- Cut the butter into smaller pieces and add it to the bowl.
- Knead it well together, using your hands – it's easier.
- Place a piece of parchment paper on the table.
- Place the dough onto the parchment paper with another piece of parchment paper on top.
- Roll it thinly, preferably down to 2 mm in thickness.
- Put the dough in the fridge while you make your cream puffs.
- Start by preheating your oven to 200 degrees Celsius (392 degrees Fahrenheit) (convection).
- Place butter and water in a saucepan and bring it to a boil over medium-high heat (10 out of 14 on my stove).
- Stir in the flour and start whisking hard and quickly with a whisk.
- Continue until the flour is combined and begins to release from the sides of the saucepan.
- Remove the saucepan from the heat and let it cool slightly for a couple of minutes. If the mixture is too hot when you add the eggs, it won't combine properly.
- Optionally, use an electric mixer to add one egg at a time while whisking.
Once all the eggs are whisked in and the dough has come together, test the dough by dragging a finger through it. The mark from your finger should remain. If not, you might need to use 1/2 more egg.- Place the dough in a piping bag with a star tip.
- Pipe the dough onto a baking sheet lined with parchment paper. I got 9 pieces from my batch.
- Take your biscuit dough out of the fridge and cut out 9 round bases that approximately fit the size of the cream puffs.
- Place them on top of each cream puff.
- Put them in the oven and bake for about 25 minutes. Do not open the oven while they are baking.
- Take them out of the oven and place them on a wire rack to cool.
- You can go in many directions with the filling for these cream puffs, and next time I will definitely try adding some lemon curd.
- The cream was whipped into a light whipped cream and mixed with the custard.
- Then I cut the tops off my cream puffs and added a bit of the custard/whipped cream to the bottom. Next, a whole raspberry and raspberry jam, and finally more of the custard mixture.
- Enjoy.
Once all the eggs are whisked in and the dough has come together, test the dough by dragging a finger through it. The mark from your finger should remain. If not, you might need to use 1/2 more egg.
