Choux au Craquelin｜Cream Puffs｜Failproof Recipe

Today, I’ve made a cream puff filled with soft, sweet cream inside a crispy crust. It can be cumbersome because there are a lot of processes, but I hope you can make this one. It’s the privilege of the home baker that enjoy the crispy texture of the fresh-made choux pastry filled full of cream. It’s also tasty to freeze it in the freezer and eat cool!

Visit J’adore on Youtube for more delicious videos.

J’adore

RATING LIKE SAVE PRINT

Choux au Craquelin｜Cream Puffs｜Failproof Recipe

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

Craquelin (biscuit dough)
1.5 oz. All-purpose flour
1.5 oz. Granulated sugar
1.3 oz. Unsalted butter
Basic Choux Pastry
2.1 oz. Water
2.1 oz. Milk
1.9 oz. Unsalted butter
0.4 tsp. Salt
2.1 oz. All-Purpose flour
3.8 oz. Eggs
Diplomat Cream
16.6 oz. Milk
4.2 oz. Egg yolk
4.9 oz. Granulated sugar
1.4 oz. Flour
1.2 oz. Unsalted butter
7 oz. Heavy whipping cream
1 Piece Vanilla pod

Directions:

Craquelin (biscuit dough) Loosen soft butter at room temperature with a spatula.

Add sugar and mix well with a spatula until creamy.

Sieve the flour and mix it with a spatula to make it into a lump.

Roll out the dough thinly and evenly to 2mm thick and harden it in the freezer.

Cut out the hardened dough using a cookie cutter with a diameter of 5cm and keep it cold in the freezer until use.

Basic Choux Pastry Add water, milk, butter, and salt to the pot.

When the liquid boils up to the central part, turn off the fire, add the sieved flour and quickly mix to make a mass.

Turn on the heat again, stir well over high heat, and stir-fry to make the dough completely gelatinized.

Add eggs to the dough little by little, and mix it to make a proper consistency of dough. (See video)

Put the dough in the piping bag and pipe it about 5cm in diameter.

Put the frozen biscuit dough on the surface. After baking at 374 °F/190 °C for 15 minutes, lower the temperature and bake at 338 °F/170 °C for 15 minutes.