craquelin choux pastry recipe 
   

craquelin or not craquelin? What is craquelin already? It is a dough made from butter, sugar, and flour, which is covered with choux pastry dough, ready to be put in the oven. This preparation, if it extends the preparation time of choux pastry or éclairs, has several advantages. The first is that it gives taste to the choux pastry dough, the second is that it gives it more texture, and finally, it promises a uniform result, with very round choux pastry, with the delicately knitted shell. And good news, this preparation can be customized as desired. Explanations.

here s the  Custard pastry cream recipe to garnish our choux pastry.

craquelin choux pastry recipe

The craquelin dough (green for me):

40 g ointment butter

50 g brown sugar

50 g flour

Wilton gel green dye (for me)


Mix all the ingredients in order with your hands until you have a ball.

spread the dough between two parchment papers, cut out, set aside in the freezer for the time to make the choux pastry.

choux pastry dough

50 g of water

50 g milk

45 g butter

55 g type 55 flour

1 pinch of salt

1 pinch of sugar

100 g egg (beat two eggs into an omelet is better)

Method

Preheat the oven to 428 ° F static heat (no panic it works like thunder)

In a small saucepan, pour the milk, water, butter cut into small pieces, salt, and sugar. Boil the water. Add the flour all at once and mix to incorporate it well.

replace the pan on low heat, and dry the dough: you should constantly stir for a good minute until it forms a ball that detaches perfectly from the edges.

put the dough in a bowl and let it cool, stirring constantly for 3 to 4 minutes, it should be around 113° F.

Then add 50 g of egg, and stir very vigorously to incorporate it. Do the same with the other 50 g. (It is important for the choux pastry that the eggs are beaten before being incorporated

Place the dough in a pocket with a socket of your choice, and arrange the choux pastry
on your baking sheet covered with parchment paper.

Take the circles of craquelin out of the freezer, and cover each choux pastry with a craquelin circle.


Turn off the oven, and place the plate on it for 10 minutes.

At the end of these 10 minutes, relight the oven at 320 ° F  static heat, and continue cooking for another 20 minutes to 30 minutes depending on the ovens.

Punch a small hole below each choux pastry with a socket or cut in half, and garnish generously with the cream of your choice.

craquelin choux  pastry 

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choux craquelin recipe