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Choux au Craquelin (Cookie Choux)

Cookie chox pastry filled with lightened custard pastry cream

5 from 2 reviews

Light and crisp choux pastries filled with a lightened pastry cream and topped with a crunchy cookie craquelin. This is the ultimate version of a choux au craquelin.

Scale

Ingredients

Craquelin

  • 65 g Brown sugar (1/3 cup)
  • 65 g Plain flour (1/2 cup)
  • 65 g Unsalted butter, softened (1/3 cup)

Choux Pastry

  • 50 g Milk (3 tbsp 1 tsp)
  • 50 g Water (3 tbsp 1 tsp)
  • 45g Unsalted butter (3 tbsp 1 tsp)
  • Pinch of salt
  • Pinch of sugar
  • 55 g Plain flour (1/3 cup 4 tsp)
  • 100 g Beaten egg, approx 2 eggs 

Creme Patissiere

  • 30 g Egg yolk, approx 2 egg yolks
  • 60 g Sugar (4 tbsp 2 tsp)
  • 25 g Cornflour (3 tbsp 1 tsp)
  • 200 g Milk (3/4 cup 4 tsp)
  • 1 tsp Vanilla extract
  • 25 g Butter (2 tbsp)

Diplomat Cream

  • 200 g Thickened/Heavy cream (3/4 cup 2 tsp)
  • Creme Patissiere, prepared and cooled

Instructions

Craquelin

  1. Combine brown sugar, flour and butter in a mixing bowl 
  2. Rub the butter into the flour and sugar using your fingertips
  3. Place between two sheets of baking paper and roll out to 4mm in thickness
  4. Freeze
  5. Cut into 4cm or 1 1/2" inch round discs and reserve in freezer until ready for use

Choux Pastry

  1. Preheat the oven to 230°C
  2. Heat milk, water, butter, salt and sugar in a small aluminium saucepan
  3. When it starts to boil remove from heat and add the flour in one go, mixing vigorously until smooth
  4. Return to heat and flatten the dough to the bottom of the pan, listening for crackling of the dough without mixing
  5. Give the pan a shake and when you notice a thin film on the bottom of the pan the dough is sufficiently dry
  6. Mix the dough and remove from heat
  7. Using a wooden spoon/spatula beat the dough to let steam evaporate and then cool for 10 minutes
  8. Slowly add the beaten egg and combine until the dough is smooth, but still holds structure (the batter will form a 'V' or a 'beak' on the spoon/spatula when lifted)
  9. Pipe small 3.5cm or 1 1/3" round mounds on a lined baking sheet
  10. Top with a disc of frozen craquelin
  11. Turn down the oven temperature to 160°C and bake for 25 minutes, or until golden brown
  12. Remove from oven and poke a hole in the bottom of each puff to release steam
  13. Cool on a wire rack

Creme Patissiere

  1. Heat milk until just boiling in a small saucepan
  2. Meanwhile, in a medium sized mixing bowl combine egg yolks and sugar, whisking until doubled in volume
  3. Add the cornflour and mix until combined
  4. Pour the hot milk into the egg mixture and whisk until smooth
  5. Return the mixture to heat and whisk constantly until thick
  6. Remove from heat and add butter
  7. Pour into a bowl and cover with plastic wrap, ensuring it touches the surface of the pastry cream
  8. Cool in fridge until use

Diplomat cream

  1. Whisk the cream until medium stiff peaks are reached
  2. Add the cooled creme patissiere and whisk until stiff peaks are reached
  3. Transfer to a piping bag with a star tip
  4. Reserve in fridge until use

Assembly

  1. Using a sharp knife, cut the tops of the choux puffs off
  2. Fill with diplomat cream and top with a swirl
  3. Place the top of the choux puff on top of the swirl and sprinkle a little icing sugar
  4. Repeat until all puffs are filled
  5. Store in an airtight container in the fridge and consume within 2 days of filling

Keywords: choux pastry, profiteroles, cream puff, choux puff, pastry cream, creme patissiere, custard cream, whipped cream