Choux Au Craquelin

INGREDIENTS

Pronounced Shoo aw Krackerlin. This is basically a normal éclair casing that you top with a biscuit before baking.

Craquelin100g butter100g brown sugar100g flourPinch of saltCinnamon powder, to taste
Creme Patissiere3 cups full cream milk¾ cup sugar- to taste, we like it sweet 4 heaped tablespoons custard powderNutmeg, a pinch1 tablespoon butter- (added last, once off the heat)
½ tub fresh cream (125ml), ice cold
Choux235g water 85g butter ¼ teaspoon salt130g flour 4 extra large eggs (200g)

METHOD

Craquelin In a bowl, using a wooden spoon, beat together the brown sugar and butter. Add flour, salt and cinnamon. Mix well. Roll between 2 sheets of greaseproof paper until very thin. Now cut 24 small discs using a cutter. Place on a plastic lined tray, separated by more plastic as needed and refrigerate.
Creme PatissiereWhisk the custard powder, sugar and nutmeg together in a large, thick based pot. Add in a little bit of the milk to dissolve. Whisk vigorously until it is smooth. Add in the remaining milk. Now place pot over medium heat and continue whisking until well-thickened. Remove from heat and whisk in the butter. Press a clean plastic packet on the surface to prevent a skin forming and allow to cool completely. Finally, whip the cream and gently fold into the custard. Your creme patissiere is ready! Place into refrigerator. You can do this in advance if needed.
ChouxPrepare two large trays with silicone baking paper. You can draw small circles on the underside to guide you. We will be making 24 puffs- 12 on each, spaced about 1 inch apart. 
In a saucepan, add water, butter and salt. Bring to a full boil then add the flour. Using a wooden spoon, thoroughly mix in the flour until no lumps remain. Now cook, stirring continuously, until you notice a thin starchy film forming all over the inside of the pot. Also, the dough will pull away into a ball.
Now transfer dough to a large bowl and leave to cool for 10 minutes.
Whisk the eggs together in the meantime.Begin to add it to the dough a little at a time. Beat well with an electric mixer or by hand. After all has been added, scrape down the sides of the bowl and mix well.Place into piping bag and pipe 24 puffs.
Preheat oven to 200°c.
CraquelinTake your biscuit dough discs out of the fridge and press lightly onto the tops of the piped choux.Now bake in the hot oven for 15 minutes.
Drop temperature to 150°c and bake until well golden brown. This took another 30 minutes in our oven but check early - all ovens differ. It's always better to slightly overbake rather than underbake.
Take the tray out of the oven and poke each puff with a small knife/skewer. This prevents deflating. Work quickly, then put the tray back into the switched off oven. Leave to cool completely.
To assemble: slit puff in half and pipe a generous amount of the custard. Serve right away or keep in refrigerator for a few hours. It might get a bit soft after that.

INFO & TIPS

Unusual and delicious!

POSTED ON

23 Nov 2024

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