The perfect light Choux Au Craqulin

Yield: 14 puffs

Preparation time: 1 hour

Bake time: 37 minutes

For the craquelin:

30 gr. Melted unsalted butter

30 gr. Brown sugar

30 gr. Plain flour

Combine ingredients into a thick paste, roll to ¼ inch thick between 2 pieces of parchment paper. Freeze for at least half an hour to hour. Cut out circles and place over top of piped pat a choux before baking.

For the pat a choux:

½ water

¼ cup unsalted butter

½ tablespoon superfine sugar

½ plain flour tfe

2 large eggs (amount may change)

Preheat oven to 350 degrees Fahrenheit

Place water butter and sugar in a small saucepan until it starts to boil

Move away from heat and drop in flour all at once, then mix it using a stiff rubber spatula until a rough dehydrated dough comes together, place the saucepan back on the stove for 2-3 minutes to completely dehydrate the dough.

Place the dough in a metal mixing bowl for 25 minutes or until the dough is room temperature

Whisk the eggs in a separate bowl

When your dough is room temperature attach the whisk to your electric mixer

Beat in eggs one at a time, only whisk in the next egg when the first one is Fully incorporated. Depending on your climate, and other factors the amount of ages you need can range from 1 to 4. The dough should be elastic, amd smooth. The picture on the right is the ideal texture for the choux dough.

Line a baking sheet with parchment paper

Place pat a choux in a piping bag fitted with the Wilton #12 round piping tip. Pipe 1-inch puffs in a circular motion leaving room between each one as they will grow when baking.

Wet your finger and lightly tap any corners of dough coming up from the puff

Place on craquelin circles and bake for 20 minutes. After 20 minutes is over open the oven for a few seconds to let steam out, then close the oven door and bake for an additional 17 minutes.

Let cool completely before filling.

After cooling the filling of choice (whip or pastry cream) and place it into a piping bag without a tip, cut the corner off about ⅓ of an inch up the bag.

Poke a hole into the bottom of the puff using the piping bag and apply light pressure until it starts to feel heavy.

Once filled serve immediately