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Choux with Craquelin (Choux au Craquelin)
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Craquelin for Choux Pastry

Prep Time25 minutes
Cook Time25 minutes
Freezing time30 minutes
Total Time1 hour 20 minutes
Servings: 24 small choux buns

Equipment

Ingredients

Choux Pastry

  • 68 g water
  • 1.1 g salt
  • 27 g butter (cut into small cubes)
  • 40 g all purpose flour
  • 77 g eggs
  • additional butter for greasing the baking sheet

Craquelin

  • 15 g butter softened
  • 15 g light brown sugar
  • 15 g all purpose flour

Instructions

Craquelin

  • 1. Soften the butter to a pliable consistency.
    2. Add brown sugar and flour and mix until homogenous.
    3. Roll out between two sheets of baking paper to a thickness of about 2mm.
    4. Place on a baking sheet and freeze.
    Rolling out Craquelin between two sheets of baking paper

Choux Pastry

  • 1. Preheat the oven to 180°C (conventional oven). Grease a non-stick baking tray with butter and remove excess butter with a paper towel so that there is only a very thin layer of butter coating the baking sheet.
    2. Combine water, salt, and butter in a pot.
    3. Weigh eggs and flour separately and leave aside.
    4. Gently bring the water to a boil, remove from the heat and add the flour in one addition. It is important to heat the water gently when the butter is melting, to prevent losing too much water to evaporation.
    5. Stir the mixture with a heat-resistant spatula or a wooden spoon until homogenous.
    6. Transfer the pot back onto the heat. Stir and cook until a thin layer of batter sticks to the bottom of the pan. Remove from the heat and continue stirring until the dough is no longer steaming hot.
    7. Add the eggs in small amounts, and mix until the dough is homogenous and shiny.
    8. Fill the pastry bag with the round 10mm piping tip and pipe about 24 choux with an approximate diameter of 3cm on to the prepared baking sheet.
    Choux Pastry piped onto baking sheet

Assembly

  • 1. Remove the Craquelin from the freezer and release the baking paper from the dough pulling it horizontally from the dough on both sides.
    Craquelin dough frozen
  • 2. Cut out disks in the diameter of the piped choux.
    Leaving the the dough on the frozen baking sheet while cutting out the disks will keep it frozen for longer and makes the process easier.
    Craquelin disks cut from frozen dough
  • 3. Place one disk on each piped choux.
    Choux Pastry piped with Craquelin on baking sheet
  • 4. Bake for approximately 25 minutes.
    Choux with Craquelin baked
  • 5. Remove from the oven and let cool completely before filling.