Recipe for mickis choux au craquelin
WOOP WOOP!! HUGE FIRST-TIME SUCCESS!!
Even more Shrovetide buns are in the works!!
This time it’s Choux au Craquelin or cream puffs with a crackly top!
These are filled with strawberry jam, crunchy macarons, and vanilla cream! Doesn’t that sound delicious?!
And I have never made them before!! I think they turned out so fine and sweet!!
The recipe makes 16-18 pieces.
Equipment
- Rolling Pin
- Pot
- Whisk
- Piping Bag
- Oven
Ingredients
Biscuit Top
- 80 gram Butter
- 80 gram Sugar
- 80 gram Flour
Choux
- 225 gram Water
- 100 gram Butter
- 110 gram Flour
- 3 pcs. Egg
- 1.5 gram Salt
- 4.2 gram Sugar
Filling and decorations
- 500 gram Whipping Cream
- 12 gram Vanilla Paste or vanilla sugar
- 300 gram Strawberry Jam
- 16 pcs. Macaroons up to 20 pieces
- freeze-dried raspberries
Instructions
Cookie top
- Crumble the butter into the flour and sugar and knead it quickly together to form a uniform dough.
- Then roll out the dough between two pieces of baking paper to about 3 mm thickness.
- Chill the dough again until it becomes completely firm.
- Place water, sugar, salt, and butter in a pot and bring to a boil until all the butter has melted.
- Reduce the heat, add the flour, and stir well for a couple of minutes to “toast” the dough in the pot.
- Let the dough cool slightly before whisking in one egg at a time.
- The dough should be thick and heavy - so you will need between 3-4 eggs depending on their size.
- The dough should not be too thin.
- Place the dough in a piping bag with a round nozzle and pipe small dollops with a diameter of about 4 cm onto the baking sheet.
- Take the rolled-out cookie dough and cut out circles slightly larger than the choux pastries.
- About 5 cm in diameter.
- Place one cookie on top of each choux pastry.
- Bake at 175 degrees Celsius (347 degrees Fahrenheit) in a conventional oven for about 35-40 minutes until they are golden and delicious!
- Do not open the oven door during baking.
- Let the buns cool completely before decorating.
- Whip the cream stiff with vanilla and place in a piping bag with a star nozzle.
- Lightly crush the macaroons.
- Cut open the top of the choux pastries, so only a small piece of the lid is cut off and fill with jam, crushed macaroons, and cream.
- Create a nice swirl and replace the top.
- Sprinkle with raspberry dust before serving.
- Enjoy!