Choux au Craquelin (Homemade Cream Puffs)

Alright, let's get these Choux au Craquelin rolling! Forget the store-bought stuff; homemade cream puffs, especially with that crunchy craquelin topping, are a different league entirely. This recipe is straightforward, but attention to detail is key for that perfect airy puff.

Recipe: Choux au Craquelin (Homemade Cream Puffs)

Yields: Approximately 12-15 cream puffs Prep Time: 45 minutes Bake Time: 45-55 minutes (including preheating)

Ingredients:

For the Craquelin (Cookie Topping):

• 1/2 cup (62g) All-Purpose Flour
• 1/2 cup (62g) Granulated Sugar
• 1/4 cup (57g) Unsalted Butter, softened but still cool (slightly cooler than room temp is ideal)
• Optional: Food coloring (gel recommended) to your liking

For the Choux Pastry:

• 1 cup (236ml) Water
• 1/2 cup (113g) Unsalted Butter, cut into cubes
• 1/4 teaspoon Salt
• 1 cup (125g) All-Purpose Flour
• 4 large Eggs, room temperature, lightly beaten

For the Filling (Vanilla Pastry Cream - Creme Patissiere):

• 2 cups (473ml) Whole Milk
• 1 Vanilla Bean, split lengthwise and seeds scraped (or 1 tsp vanilla extract)
• 1/2 cup (100g) Granulated Sugar
• 1/4 cup (30g) Cornstarch
• Pinch of Salt
• 4 large Egg Yolks
• 2 Tablespoons (28g) Unsalted Butter, cold, cut into cubes Note: You can substitute pastry cream with whipped cream, chocolate mousse or any other filling you enjoy!

Equipment:

• Baking Sheets
• Parchment Paper or Silicone Baking Mats
• Saucepan
• Wooden Spoon
• Mixer (stand mixer or hand mixer)
• Piping Bag (optional, but recommended)
• Large round piping tip
• Small saucepan
• Whisk
• Heat proof bowl
• Plastic wrap
• Spatula
• Rolling pin

Instructions:

1. Prepare the Craquelin (Make this first!):

• In a medium bowl, combine the flour, sugar, and softened butter.
• Use your hands or a pastry blender to rub the butter into the flour and sugar until the mixture resembles coarse crumbs.
• Knead the mixture together until it forms a smooth, pliable dough. This might take a bit of elbow grease.
• If using food coloring, add a small amount to the dough and knead until the color is evenly distributed.
• Place the dough between two sheets of parchment paper. Roll out the dough to a thickness of about 1/8 inch (3mm).
• Place the rolled-out craquelin (still between the parchment paper) on a baking sheet and transfer to the freezer for at least 30 minutes. This will firm it up and make it easier to cut.

2. Make the Choux Pastry:

• Preheat: Preheat your oven to 400°F (200°C).
• Combine Water and Butter: In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium heat, stirring occasionally to ensure the butter melts evenly.
• Add Flour: Once boiling, immediately remove the saucepan from the heat and add all the flour at once. Quickly stir vigorously with a wooden spoon until the mixture comes together and forms a smooth ball that pulls away from the sides of the pan.
• Cook the Dough: Return the saucepan to medium heat and continue to cook the dough for about 1-2 minutes, stirring constantly. This helps to dry out the dough slightly, which is crucial for the puffing process. You'll see a thin film forming on the bottom of the pan.
• Cool Slightly: Transfer the dough to the bowl of your stand mixer (or a large bowl if using a hand mixer). Let it cool for 2-3 minutes – you don't want to cook the eggs when you add them.
• Add Eggs: With the mixer on low speed, gradually add the beaten eggs, one at a time, making sure each egg is fully incorporated before adding the next. The dough will look curdled initially, but keep mixing – it will come back together and become smooth and glossy. The final dough should be thick and pipeable, with a slow, smooth fall from the spoon or paddle.
• Pipe the Choux: Line your baking sheet with parchment paper or a silicone baking mat. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe approximately 1.5-inch diameter mounds of dough onto the prepared baking sheet, leaving about 2 inches between each. If you don't have a piping bag, you can use two spoons to form the mounds.

3. Assemble and Bake:

• Cut the Craquelin: Remove the craquelin from the freezer. Using a cookie cutter (slightly smaller than the base of your piped dough) or a sharp knife, cut out circles of craquelin.
• Top with Craquelin: Gently place one craquelin circle on top of each piped choux mound, ensuring it's centered.
• Bake: Bake in the preheated oven for 15 minutes at 400°F (200°C). Then, lower the oven temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the puffs are golden brown and feel hollow when tapped. It is critical to not open the oven door during baking. This can cause the puffs to deflate.
• Cool: Turn off the oven and crack the oven door slightly. Let the puffs cool in the oven for 15 minutes. This helps prevent them from collapsing. Then, transfer the puffs to a wire rack to cool completely.

4. Make the Vanilla Pastry Cream (While the Puffs are Baking/Cooling):

• Infuse Milk: In a medium saucepan, combine the milk and vanilla bean (or extract). Heat over medium heat until almost boiling. Remove from heat and let steep for 10 minutes (remove vanilla bean after steeping).
• Whisk Egg Yolks and Sugar: In a heat-proof bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until pale and smooth.
• Temper Egg Mixture: Slowly pour a small amount (about 1/4 cup) of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs (this prevents them from scrambling). Repeat with another 1/4 cup of milk.
• Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, whisking vigorously, to ensure the cornstarch is fully cooked.
• Finish: Remove from heat and whisk in the cold butter cubes until melted and smooth.
• Cool and Chill: Immediately pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow it to set completely.

5. Assemble and Serve:

• Fill the Puffs: Once the cream puffs are completely cool, use a serrated knife to carefully slice them horizontally, almost all the way through.
• Pipe/Spoon Filling: Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the pastry cream into the bottom half of each cream puff. Alternatively, you can use a spoon to fill them.
• Dust with Powdered Sugar (Optional): Dust the tops of the cream puffs with powdered sugar for a finishing touch.
• Serve Immediately: Serve and enjoy! Cream puffs are best eaten the same day they are filled to maintain their crispness.

Chef's Notes & Tips:

• Craquelin Variations: Experiment with different flavors by adding cocoa powder, spices, or even finely chopped nuts to the craquelin dough.
• Pastry Cream Consistency: The pastry cream should be thick enough to hold its shape when piped, but not so thick that it's difficult to pipe. If it's too thick, whisk in a tablespoon or two of milk until you reach the desired consistency.
• Troubleshooting Choux: If your choux puffs aren't rising properly, ensure your oven temperature is accurate. Also, make sure you're not opening the oven door during baking. Insufficiently cooked dough or incorrect egg ratios can also lead to flat puffs.
• Freezing: You can freeze unfilled baked choux puffs. Cool completely, then store in an airtight container or freezer bag. Thaw completely before filling.

Enjoy your homemade Choux au Craquelin! They're a truly impressive treat that's well worth the effort. Bon appétit!