Ingredients
- 75g Milk
- 75g Water
- 3g Salt
- 60g Butter
- 90g Flour
- 150g Eggs
Craquelin Ingredients
- 75g Butter, softened
- 90g Flour
- 45g Raw Sugar
- 45g Brown sugar
- Combine all ingredients in a stand mixer with the paddle attachment and mix until a smooth paste forms.
- Roll the paste between two sheets of baking paper to a thickness of 2mm and freeze it.
- Cut the paste into the desired shape and set it aside in the freezer until ready to use.
Instructions
Step 1
Combine water, milk, butter, and salt in a medium pot and bring to a simmer over medium heat.
Step 2
In the meantime, sift the flour into a bowl and set it aside. In a separate bowl, whisk the eggs together and set them aside.
Step 3
Once the milk mixture is simmering, add all the flour to the pot and mix vigorously with a wooden spoon until the dough comes together, while heating it on medium heat.
Step 4
Flatten the dough onto the bottom of the pot and gently heat to evaporate excess water. Mix well and repeat until a layer of ‘skin’ starts to brown on the base of the pot.
Step 5
Transfer the dough to a stand mixer with a paddle attachment, and beat the dough on medium speed until it cools down to a warm touch (about 45-50°C).
Step 6
While still on medium speed, slowly pour the eggs in small additions at a time, ensuring that the eggs are well mixed into the dough before each new addition.
Step 7
Scrape the sides and bottom of the bowl, and mix on high speed until a smooth and glossy choux paste forms.
Step 8
Transfer the dough to a piping bag with the desired piping tip or a container and let it cool for an hour or overnight in the fridge.
Step 9
Preheat the oven to 190°C.
On a baking tray lined with baking paper or a silicone mat, pipe the desired shape of choux and place a piece of frozen craquelin in a similar shape on top of the choux paste.
Step 10
Bake the choux for 12 minutes, making sure not to open the door during the initial baking process, and then for another 10 minutes with the door slightly opened ajar.
Allow the choux pastry to cool completely on the baking tray before removing it.
Tips : Freeze empty choux for storage or fill choux with desired fillings and consume within the day.
