Crunchy and creamy cream puffs with a cookie crust, filled with diplomat cream. A tasty treat for any occasion.
Choux au Craquelin
Yield:
±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
- 1 Batch of Choux Pastry
- 1 Batch of Chocolate Choux Pastry
- ½ Batch of Diplomat Cream
- ½ Batch of Chocolate Diplomat Cream
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
- Prepare both kinds of craquelin by beating together butter and sugar.
- Add in the flour or flour and cacao mixture and mix until well combined.
- Roll out each dough to about 4 millimetres thick.
- Refrigerate until it has firmed up, about 45 minutes.
- Cut circles (⌀ 4,5cm) out of both cookie doughs.
- Preheat your oven to 180 degrees Celsius.
- Pipe dollops of both kinds of choux pastry, onto a baking sheet covered with baking paper.
- Cover each dollop with a cookie circle.
- Bake for 20 - 30 minutes.
- Let them cool completely.
- Fill each with diplomat cream or chocolate diplomat cream.
- Refrigerate for about 30 minutes.
Notes
*Make sure this ingredient is at room temperature.