Choux au Craquelin

Crunchy and creamy cream puffs with a cookie crust, filled with diplomat cream. A tasty treat for any occasion.

Choux au Craquelin

Choux au Craquelin

Yield: Β±50
Prep Time: 50 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours 35 minutes

Cream puffs covered with a crispy cookie layer and filled with diplomat cream.

Ingredients

Vanilla Craquelin

  • 80 grams of Butter*
  • 80 grams of Light Brown Sugar
  • 80 grams of Flour

Chocolate Craquelin

  • 80 grams of Butter*
  • 80 grams of Light Brown Sugar
  • 65 grams of Flour
  • 15 grams of Cocoa Powder

Instructions

  1. Prepare both kinds of craquelin by beating together butter and sugar.
  2. Add in the flour or flour and cacao mixture and mix until well combined.
  3. Roll out each dough to about 4 millimetres thick.
  4. Refrigerate until it has firmed up, about 45 minutes.
  5. Cut circles (⌀ 4,5cm) out of both cookie doughs.
  6. Preheat your oven to 180 degrees Celsius.
  7. Pipe dollops of both kinds of choux pastry, onto a baking sheet covered with baking paper.
  8. Cover each dollop with a cookie circle.
  9. Bake for 20 - 30 minutes.
  10. Let them cool completely.
  11. Fill each with diplomat cream or chocolate diplomat cream.
  12. Refrigerate for about 30 minutes.

Notes

*Make sure this ingredient is at room temperature.

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