These little french pastries are magnificent. The crunchy outside created by the craquelins and the soft creamy whipped cream filling is a perfect mix of textures certain to please anyone.
- 50 g butter
- 120 ml water
- 75g all purpose flour
- Pinch of salt
- 2 eggs
- 85 g butter
- 100 g brown sugar
- 100 g all purpose flour
- Cream room temperature butter and brown sugar until throughly combined then add in cake flour kneading until it forms a ball
- If you’d like, you could colour your craquelin using cocoa powder or food colouring.
- Cover the dough in plastic wrap and chill in the fridge for an hour
- Choux Pastry:
- Preheat the oven to 365° F or 185° C
- Place water, salt, and butter into a saucepan over medium heat and melt the butter stirring occasionally.
- Once all the butter has melted, add in the flour and mix until a sticky dough forms. Keep the dough over medium heat stirring well until a thin film forms on the saucepan.
- Place the sticky dough into a separate bowl to allow it to cool down a bit before we add in the eggs
- Mix in one egg at a time and combine well before adding the second egg. The dough will split into chunks, but keep on mixing and the dough will return to a uniform dough.
- Fill a piping bag fitted with a round piping tip with the dough and pipe a mount that has a 3 cm diameter on a parchment lined cookie sheet.
- Take the craquelin dough out of the fridge and roll it out to a thickness of 2 mm and cut circles that are a bit smaller than the mounts of choux pastry that you piped.
- Place a disk of craquelin dough into each choux mount then bake in the preheated oven for 20 minutes.
- Once finished baking, let the choux cool down before filling them with pastry cream or whipped cream.