Description
Master the art of making delightful Choux au Craquelin, featuring crispy pastry and rich cream filling.
Ingredients
Scale
- 4 tablespoons Butter (Softened, can be substituted with margarine)
- 1/2 cup Brown Sugar (Can be replaced with white granulated sugar)
- 1 cup All-Purpose Flour (Gluten-free flour may be used)
- 1/4 teaspoon Salt (Can be omitted for low-sodium diets)
- 4 large Eggs (Aquafaba can be used as a vegan substitute)
- 1 tablespoon Granulated Sugar (Coconut sugar is a lower-glycemic substitute)
- 1 cup Water (Use filtered water for best results)
- 1/4 teaspoon Salt (Use fine sea salt for even distribution)
- 1 cup All-Purpose Flour (Gluten-free flour can also work)
- 1 tablespoon Cornstarch (Arrowroot can be used as a gluten-free alternative)
- 2 cups Whole Milk (Can be substituted with almond or oat milk)
- 1 whole Vanilla Bean (Vanilla extract can be used)
- 4 large Egg Yolks (Do not substitute with egg whites)
- 3/4 cup Granulated Sugar (Adjust to taste based on preference)
- 2 sheets Gelatin Sheets (Agar-agar can be used as a vegetarian substitute)
- 1 tablespoon Powdered Sugar (For dusting before serving)
Instructions
- Make the Craquelin: In a mixing bowl, combine flour, brown sugar, and a pinch of salt. Knead in softened butter until you achieve a smooth, pliable dough. Roll the dough between two sheets of parchment paper into a thin layer, freeze for 30 minutes.
- Prepare Choux Pastry: Preheat your oven to 355°F (180°C). In a saucepan, combine water, butter, and a pinch of salt. When melted and boiling, add all-purpose flour and stir until a smooth dough forms. Cook for 2-3 minutes, then let it cool slightly.
- Incorporate Eggs: After the mixture has cooled for 10 minutes, beat 4 eggs and gradually add to the dough, mixing well after each addition until shiny and smooth.
- Pipe Choux Puffs: Fill a piping bag with the choux pastry. Pipe small mounds on a baking tray, spaced 2 inches apart. Cut discs from the frozen craquelin and place on top of each mound.
- Bake: Bake for 35-40 minutes until golden brown and firm. Do not open the oven door during baking. Let cool on a wire rack.
- Prepare the Filling: Simmer milk with sugar and split vanilla bean. Whisk cornstarch and egg yolks in a separate bowl. Combine mixtures, return to stove until thickened, add gelatin, and cool completely.
- Assemble: Fill cooled choux with vanilla bean pastry cream using a piping bag. Dust with powdered sugar before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Freeze the craquelin for optimal texture.
- Use a thermometer to check the oven temperature.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 choux
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg