Easiest Way to Make Delicious Choux au craquelin

Choux au craquelin. Today I am making choux au craquelin, meaning crunchy cream puffs. • Choux is always the most wanted in my family. Everybody loves this delicate French choux pastry. Learn how to make a delicious, sweet and crispy Craquelin Topping for your Choux Pastry Buns (Cream Puffs).

Choux au Craquelin (Cream Puffs) with Caramelised White Chocolate Whipping Ganache, Caramelised Bananas, and Pecan Brittle. Craquelin topped Salted Caramel Choux Pastry (or Choux au Craquelin with Salted Caramel Filling) is as delicious and fancy as it sounds! It's only a little step up from classic profiteroles. You can have Choux au craquelin using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Choux au craquelin

1. You need of The Crispy.
2. You need 50 g of unsalted butter.
3. Prepare 60 g of cake flour.
4. Prepare 60 g of sugar.
5. Prepare of The Puff.
6. You need 100 g of cake flour.
7. You need 100 g of water.
8. You need 50 g of unsalted butter.
9. You need pinch of salt.
10. You need 3 of eggs (50g-60g).
11. It's of Filling.
12. Prepare 250 g of milk.
13. It's 30 g of corn starch.
14. You need 50 g of sugar.
15. You need 1 of egg (50g-60g).
16. You need 2 of teabags jasmin.
17. You need tin of whipping cream.

Choux au craquelin may be a fancy name, but the technique itself has What a fancy name - choux au craquelin! But what does it mean you may ask. Let's put it this way - imagine a choux pastry. Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist.

Choux au craquelin step by step

1. To make the crispy shell, sift the flour and sugar into a bowl then add the butter (soft texture) mix it together. Put it on the plastic wrap make it flat about 1 inch thick by a stick then put it into freezer about 10-20mins to set.
2. Meanwhile, heat the saucepan with medium low heat to make the puff. Add water, butter and pinch of salt until the butter is melt completely then add the flour to cook and make the ingredients stick together.
3. Remove the heat and transfer it into a bowl then add whisked egg little by little to make it becomes batter. Put it into a plastic pipe and squeeze a big dot on the baking tray with baking paper and take the dough from the freezer then cut the size similar with the puff and put on top of the puff. Put it into the oven that preheated with 200°c 10mins then bake it with 200°c 35-40mins until it becomes golden brown..
4. Now make the jasmin flavor cream (whatever flavor you like). Put the milk and teabags together into the saucepan with medium low heat. While the milk is already heated (not boil) and the jasmin flavor is already came out, throw the teabags and add the liquid into the mixture (cornstarch and sugar) mix it until smooth then add whisked egg to combine then pour it back into the saucepan to cook and keep stirring until it becomes thick..
5. Remove the heat and transfer it to a bowl, use a plastic wrap to cover the cream with touching it's surface and put it into the freezer to get ready to use.
6. Get the cream from the freezer that cool already then add the whipping cream until it becomes smooth. Put it into the plastic pipe and poke a hole at the bottom of the puff that completely cool then fill the filling with your pipe. Then it's done!.

The craquelin is a dough made with softened butter, brown sugar and flour. Choux au craquelin may sound fancy but they're really just dressed-up cream puffs. The craquelin, a simple cookie-like dough consisting of sugar, butter, flour, and a pinch of salt, is rolled out, cut. The choux au craquelin are filled with chocolate pastry cream which is deliciousssss. Remove the craquelin from the freezer and cut out circles using a cutter that's the same diameter of your buns or.