Choux au Craquelin / Cream Puffs

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By Sneji
March 26, 2022

These are delicious mini desserts, perfect for any occasion such as parties or family gatherings. They are tasty and wonderful. The choux is crispy and very delicate. It melts in the mouth. I made a craquelin which made them even more crispy and attractive. The filling is a pastry cream with whipping cream and cream cheese. It is so delicious.

My recipe is for 50 choux. I made two batches. You can make the half if these seem too much.

This recipe for the choux and the cream is easy. However, it might take a bit longer as the cream has to be cooled off in the fridge several times. The craquelin is easy as well but you have to be fast when you cut it in a circle as it contains butter, therefore it melts quickly. I piped the dough into a circle with a 3 cm diameter and I cut the craquelin in a circle with a 4cm diameter so that it covers the puff.

The filling is a regular cream pastry to which I added cream cheese while it was still hot. After it was well mixed, I refrigerated it for a while. I beat the whipping cream and I mixed it in with the cooled cream mixture to give it an airy texture.

I cut off the top of the choux and filled it with cream. Afterwards, I added a bit of confiture in the center to add some punch to the taste. That step is optional and it’s all up to you.

Ingredients

Choux

  • 135 ml water
  • 135 ml milk
  • ¼ tsp salt
  • 2 tbsp sugar
  • 120 g butter
  • 180 g flour
  • 4 eggs

Cream

  • 135 g sugar
  • 8 tbsp cornstarch
  • 600 ml milk
  • 6 egg yolks
  • 1 tbsp vanilla extract
  • 190 g cream cheese
  • 250 ml whipping cream
  • jam

Craquelin

  • 120 g unsalted butter, room temperature
  • 150 g brown sugar
  • 150 g flour
  • 4 tsp cocoa powder
  • ½ tsp red food color

How to make it

Make the filling

  • In a saucepan combine the sugar, the cornstarch and add a little bit of the milk. Add the egg yolks and vanilla extract and mix well. Stir in the remaining milk.
  • Bring to a boil over medium heat, stirring for about 5-6 min. Remove it from the heat and pass the pastry cream through a sieve.
  • Add in the cream cheese while the mixture is still hot.
  • Cover with plastic wrap and refrigerate for about 1 hour.

Make the caquelin

  • In a medium bowl, combine the butter, the brown sugar and the flour. Mix them and divide in two.
  • In one half of the mixture add the cocoa powder and mix until you can form a ball with a unified brown color. Once your dough holds well together, roll it out as thinly as possible.
  • Repeat the same process with the other half of the craquelin mixture but this time add red food coloring instead of cocoa powder.
  • Put the rolled out craquelin doughs in the freezer.

Make the choux

  • Preheat the oven to 360F.
  • Put the water, milk and butter in a medium saucepan. Turn the stove to medium and let the butter melt. Add the flour and stir with a wooden spoon until the flour begins to form a ball. Stir for a few minutes and transfer the mixture into another bowl. Stir with a mixer to allow it to cool down a bit and start adding the eggs one by one.
  • Divide in two parts and put one half in a pastry bag. I piped the dough into a circle with a 3 cm diameter. I obtained 24 choux.

Assemble before baking

  • Once your batch is ready, take the craquelin out of the freezer and cut it into circles (4 cm diameter). Carefully place a disc of craquelin on top of the piped choux dough and gently press it in to make sure it is stable and that it sticks. You have to work fast because the craquelin can melt quickly. Bake at 360 F for about 20-25 minutes.
  • Repeat the same steps with the second batch of choux and the red craquelin. Bake the batches one at a time. Prepare the second batch a few minutes before removing the first one from the oven.
  • Remove the choux pastry from the oven and allow them to cool.

Finalize the Cream

  • While the puffs are baking, in a medium bowl, beat the whipping cream.
  • Take the cream mixture that has cooled off out of the fridge and beat it a little with the mixer in order to facilitate adding the whipped cream. Once the cream mixture is well stirred, add in the whipping cream and mix well.
  • Cover with plastic wrap and refrigerate.

Fill the choux pastries

  • Cut off the top of the choux and fill with the cream and put a bit of jam in the center. Cover with the cut off top.

Bon Appétit!

Choux au Craquelin / Cream Puffs

These are delicious mini desserts, perfect for any occasion such as parties or family gatherings. They are tasty and wonderful. The choux is crispy and very delicate. It melts in the mouth. I made a craquelin which made them even more crispy and attractive. The filling is a pastry cream with whipping cream and cream cheese. It is so delicious.
Servings 50
Prep Time 1 hour
Cook Time 1 hour

Ingredients
  

Choux

  • 135 ml water
  • 135 ml milk
  • ¼ tsp salt
  • 2 tbsp sugar
  • 120 g butter
  • 180 g flour
  • 4 eggs

Cream

  • 135 g sugar
  • 8 tbsp cornstarch
  • 600 ml milk
  • 6 egg yolks
  • 1 tbsp vanilla extract
  • 190 g cream cheese
  • 250 ml whipping cream

Craquelin

  • 120 g unsalted butter, room temperature
  • 150 g brown sugar
  • 150 g flour
  • 4 tsp cocoa powder
  • ½ tsp red food color
  • jam

Instructions
 

Make the filling

  • In a saucepan combine the sugar, the cornstarch and add a little bit of the milk. Add the egg yolks and vanilla extract and mix well. Stir in the remaining milk.
  • Bring to a boil over medium heat, stirring for about 5-6 min. Remove it from the heat and pass the pastry cream through a sieve.
  • Add in the cream cheese while the mixture is still hot.
  • Cover with plastic wrap and refrigerate for about 1 hour.

Make the caquelin

  • In a medium bowl, combine the butter, the brown sugar and the flour. Mix them and divide in two.
  • In one half of the mixture add the cocoa powder and mix until you can form a ball with a unified brown color. Once your dough holds well together, roll it out as thinly as possible.
  • Repeat the same process with the other half of the craquelin mixture but this time add red food coloring instead of cocoa powder.
  • Put the rolled out craquelin doughs in the freezer.

Make the choux

  • Preheat the oven to 360F.
  • Put the water, milk and butter in a medium saucepan. Turn the stove to medium and let the butter melt. Add the flour and stir with a wooden spoon until the flour begins to form a ball. Stir for a few minutes and transfer the mixture into another bowl. Stir with a mixer to allow it to cool down a bit and start adding the eggs one by one.
  • Divide in two parts and put one half in a pastry bag. I piped the dough into a circle with a 3 cm diameter. I obtained 24 choux.

Assemble before baking

  • Once your batch is ready, take the craquelin out of the freezer and cut it into circles (4 cm diameter). Carefully place a disc of craquelin on top of the piped choux dough and gently press it in to make sure it is stable and that it sticks. You have to work fast because the craquelin can melt quickly. Bake at 360 F for about 20-25 minutes.
  • Repeat the same steps with the second batch of choux and the red craquelin. Bake the batches one at a time. Prepare the second batch a few minutes before removing the first one from the oven.
  • Remove the choux pastry from the oven and allow them to cool.

Finalize the Cream

  • While the puffs are baking, in a medium bowl, beat the whipping cream.
  • Take the cream mixture that has cooled off out of the fridge and beat it a little with the mixer in order to facilitate adding the whipped cream. Once the cream mixture is well stirred, add in the whipping cream and mix well.
  • Cover with plastic wrap and refrigerate.

Fill the choux pastries

  • Cut off the top of the choux and fill with the cream and put a bit of jam in the center. Cover with the cut off top.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
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