Choux Craquelin
User Reviews
0.0
0 reviews
Unrated
Choux Craquelin
Report
Choux craquelin, traditional in French pastry, is a choux pastry topped with a craquelin, to obtain a uniform dome.
Share:
Ingredients
For the choux pastry
- 1 cup flour
- ½ cup water
- ½ cup milk
- 6 tablespoons unsalted butter , cut into small cubes
- 4 eggs
- 1 pinch salt
- ¼ teaspoon vanilla sugar
For the craquelin
- ½ cup brown sugar
- ¾ cup flour , sifted
- 6 tablespoons softened butter , cut into small cubes
Equipment
- Rolling pin
- Wooden spoon
- pastry bag
- Plain piping tip
- 1 perforated non-stick baking sheet , preferably Silpat
- parchment paper
- Mixing bowl
Add to Shopping List
Instructions
Craquelin
- Start by making the craquelin, which must spend about twenty minutes in the freezer.
- In a bowl, combine the flour, brown sugar and butter. After the formation of a sandy texture, mix together until obtaining a homogeneous dough.
- Place the craquelin dough between two sheets of parchment and, using a rolling pin, roll it out thinly to ⅛ inch (2 to 3 mm) thick.
- Using a circular cookie cutter (about 1 inch / 3 cm in diameter), cut out circles of a diameter roughly similar to the future choux.
- Place the dough in the freezer while you make the choux.
Choux pastry
- Place a bowl in the freezer.
- In a saucepan, pour the milk and water.
- Add sugar, salt and diced butter.
- Place the pan over low heat to melt the butter.
- Stop heating as soon as the butter is melted and there is a very slight boil. The mixture must be at a temperature of around 130 F (55°C).
- Remove the pan from the heat and immediately add the flour all at once.
- Mix vigorously with a wooden spoon, taking care not to leave any lumps, until a dough forms. This dough is called panade.
- Return the pan to low heat to dry out the panade. This takes about a minute: the dough should come away from the sides of the pan and start to leave marks on the bottom.
- Place the panade in the bowl that was cooled in the freezer and let it cool for 5 to 10 minutes.
- Add the eggs one at a time, using a wooden spoon.
- Preheat the oven to 350 F (175°C).
- Transfer the dough to the pastry bag fitted with the piping tip and place the choux, spaced apart, on a perforated baking mat (Silpat).
- Take the craquelin plate out of the freezer.
- Gently peel off the small circles of frozen dough, by hand or using a spatula, and place one on each choux, with light pressure to make them adhere.
- Place in the oven and cook the chou for 20 to 25 minutes, depending on the oven, until golden brown.
- Turn off the oven and let them cool in the turned off oven, leaving the door open.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
