Cakes & Baking
Choux Au Craquelin
20
Choux Au Craquelin
20
Choux Au Craquelin is a classic, crunchy French pastry, that will make you feel like you’re in a French patisserie! They are perfect if you are craving something sweet and you can even fill them with cream or salted caramel for extra flavour.
Ingredients
For the Craquelin
- 60g salted butter
- 75g unrefined cane sugar
- 75g pastry flour
For the Choux Pastry
- 180g water
- 2 pinches of salt
- ½ tsp. unrefined cane sugar
- 80g salted butter, cut into cubes
- 120g pastry flour
- 3 eggs
Preparation
- Put all the ingredients for the craquelin into the small bowl of your food processor and blend for 30 seconds, into a dough texture.
- Spread the dough, 3-4 millimetres thick, between two sheets of baking paper and set aside in the freezer.
- Put the water, salt, sugar and butter into a saucepan and bring to the boil. Add the flour and mix continuously, until the mixture becomes thicker.
- Dry the dough by continuing to mix over a low heat, for about 5 minutes. The dough should no longer stick to the spatula and the sides of the saucepan.
- Pour the dough into the large bowl of your food processor.
- Add the eggs, one at a time and mix until thoroughly combined.
- Pour the choux pastry mixture into a pastry bag, fitted with a pastry tip.
- Form small round choux circles, around 3cm in diameter and place on a sheet of baking paper.
- Cut out circles of the same size from the craquelin dough, with a cookie cutter and place them on top of the choux.
- Bake in the oven at 180 ̊C for about 25 minutes.
