Choux Au Craquelin
Choux Au Craquelin is a dessert made with choux pastry, and topped with thin cookie disc called craquelin.
Recipe
Diplomat Cream
2 egg yolk
60g sugar
25g corn starch
240 ml milk
100g whipping cream
1 tsp vanilla extract
1. In a bowl, mix the yolks, sugar, and cornstarch until creamy.
2. Place the milk in a small pot and whisk in the vanilla extract. Heat it up on low heat until the milk starts to boil.
3. Once it starts simmer, pour about half of the milk slowly over the egg mixture while continuously whisking. Mix well until all incorporated.
4. Pour it all back into pot with the rest of the milk and place back over low heat. Keep whisking until the cream starts to thicken.
5. Transfer the cream into a bowl and cover with plastic wrap touching the surface of the cream.
6. Directly place in the fridge to cool and set about 1 hour.
7 When the cream is ready to use, mix them with the whipped cream.
Craquelin Topping
60g unsalted butter
50g brown sugar
60g all purpose flour
1. In a bowl, cream the butter and brown sugar.
2. Mix it with all purpose flour.
3. Thinly roll the dough between two sheets of baking paper. Let it sit in the freezer for at least 20 minutes.
4. Cut out small rounds of dough using cookie cutter.
Choux Pastry
130ml water
50g unsalted butter
1/4tsp salt
70g all purpose flour
2 eggs
1. Place water, butter, and salt in a small pot and melt on medium heat.
2. Once the butter has melted, remove from the heat and drop the flour at once.
3. Using stiff spatula, stir to get a rough dough.
4. Place back on the stove on low heat and vigorously stir the dough for 1 to 2 minutes to dehydrate it.
5. Leave the dough to cool down for at least 15 minutes.
6. Whisk the eggs in a separate bowl then add them to the dough, a little bit at the time. Mix it until smooth before adding more eggs, and repeat the process.
7. When almost all of the eggs has been added, stop to check the consistency before adding more eggs.
8. Transfer into a piping bag.
9. Preheat the oven on 190'C and grease a flat baking pan.
10. Pipe the choux bun on the pan and place the craquelin over each choux.
11. Bake the for 20 minutes and for an additional 10 to 15 minutes.
12. Transfer over a cooling rack to cool down and fill them with the diplomat cream.
Thank you!
