Choux au Craquelin

The best thing to bring to a party! No plates and messy slicing situations where even the prettiest of cakes don't stand a chance. Cream puff with crispy top filled with anything your heart desires.

I make this every single year during the holidays because everyone loves it and you can fill it with whatever the party or weather calls for. It is relatively simple to make as long as you know what to look for!

Fillings

This is where you can have so much fun. Personally, I prefer lighter whipped fillings but traditionally it is filled with luscious vanilla pastry cream. Here are some filling ideas:

1. Pastry cream

2. Chai tea pastry cream

3. Fruit jam + whipped cream

4. Whipped espresso chocolate ganache

5. Nutella/peanut butter chocolate ganache

6. Vanilla bean chantilly cream. If you’ve been wanting to use those fancy vanilla beans, this is the time!

Tips for Success

The key to a successful cream puff is having enough liquid to create a hollow shell. Various flours absorb water differently and eggs vary in sizes making it difficult to have the correct ratio of ingredients to create the perfect choux. Some tips to get beautiful choux:

• Cook the flour enough. When you’re mixing the dough on the stove, observe your mixture and keep cooking until you see the following signs: a thin layer is sticking to the bottom of the pan, you see beads of oil on the bottom of the pan. Also, if you can stick a spoon in it and it stays upright.

• Adding enough eggs/not mixing enough. Add the eggs one at a time and mix until your spatula creates a V shape when you pull it up. If it’s too thick, keep mixing for a 1-2 minutes or add a little bit more egg. Mix up the egg in a small bowl and it will be easier to pour a smaller amount.

• Opening the oven door early. One of the worst things is seeing your choux rise beautifully and then sink. The choux rises because of teh steam trapped in the oven so you want it keep it in until the pastry is baked enough to hold itself.

• Make craquelin ahead of time. If it’s your first time baking choux, make the craquelin ahead of time and give yourself as little stuff to worry about during bake day. It can be kept in the freezer unbaked for months!

Chai tea pastry cream with fresh strawberry jam and whipped strawberry cream

This recipe makes 12-14 cream puffs and more craquelin discs.

Craquelin (optional)

• 1/2 C light brown sugar

• 1 stk butter (softened)

• 1 C flour

• 1/4 tsp salt

Method

1. Combine all ingredients until you form a cohesive dough

2. Roll out between two parchment paper layers about 1/4” thick.

3. Chill > 1 hr

4. Cut into 1.5”- 2” discs depending on how large you want the choux.

5. Freeze until ready to use.

Choux (cream puff)

• 1/2 C water

• 1/2 stk butter (cubed)

• 1/2 tbsp sugar

• 0.5C (60g) flour (sifted)

• 2 (55g) eggs (large)

• 1/4 tsp salt

Method

1. Preheat oven 375

2. In a heavy bottom pan, melt water, cubed butter and salt on low/medium heat.

3. Once all the butter is melted, take it off the heat.

4. To the water/butter mixture, add all of your sifted flour at once.

5. Bring back to the heat on medium, mixing constantly.

6. Once the dough comes together and you see a layer sticking to the bottom of the pan or see oil beads on the pan, take it off the heat. This will take around 1-3 minutes.

7. Transfer to a bowl and let cool for 2 minutes, mixing to release some heat.

8. Add eggs one at a time.

9. Dip your spatula in the dough and lift it straight up. If the mixture creates a V shape, you’re good! If it’s too stiff, keep mixing and if it still is too stiff, add a little bit of egg.

10. Place in piping bag with a large round piping tip.

11. In a large baking sheet lined with parchment paper or a silicone mat, pipe out the choux. Mine was a little larger than 1” mounds.

12. This will expand significantly so leave at least a 1.5” margin in between.

13. Top with frozen craquelin discs (optional)

14. If not topping with craquelin discs, lightly flatten sharp peaks with a wet finger.

15. Bake for 30 mins. DO NOT open the oven or they will deflate.

16. Take it our of the oven and quickly prick a small hole on the side and bake for another 10-15 mins until golden brown. This dries out the inside.

17. Once, golden brown, turn off your oven and open the door and let it dry/cool in the oven. You can also let it cool in the counter but oven is best.

18. Once completely cool, fill your choux.

19. Top with powdered sugar, cocoa powder, caramel, melted chocolate or nothing at all!

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