INGREDIENTS FOR CHOUX PASTRY
- 60 gms water (¼ cup)
- 60 gms milk
- 55 g unsalted butter (¼ cup)
- 2 g salt
- 60 g all-purpose flour (½ cup)
- 110 gms eggs (I had to use 2½ large eggs)
INSTRUCTIONS FOR CHOUX
- Add water, milk, butter and salt to a pot.
- Allow the liquid to boil, then switch off the heat and add the sifted flour.
- Mix quickly to form a dough-like mass (similar to mashed potatoes).
- Turn the heat back on and continuously stir over medium heat for about 5 minutes until the dough leaves a thin film at the bottom of the pan.
- Transfer to a large bowl and allow it to cool slightly.
- Add the eggs little by little and mix until a smooth, pipeable dough forms.
- Transfer the dough into a piping bag and pipe rounds about 5 cm in diameter onto a baking mat.
- Place the frozen craquelin discs on top.
- Bake in a preheated oven at 190°C for 15 minutes.
- Reduce the temperature to 170°C and bake for another 15 minutes (it took about 38 minutes in my oven).
- Do not open the oven door while baking.
- Once golden brown, remove the choux and cool completely.
- Make a small hole in the center of the bottom of each choux.
- Fill with whipped cream or custard cream.
- I used whipped cream today.
INGREDIENTS FOR CRAQUELIN
- 45 g all-purpose flour (5¾ tbsp)
- 45 g light brown sugar or granulated sugar (¼ cup)
- 38 g unsalted butter, room temperature (2⅔ tbsp)
INSTRUCTIONS
- Loosen the softened butter with a spatula.
- Add the sugar and mix until creamy.
- Sift in the flour and mix with a spatula to form a dough.
- Roll the dough thinly (about 2 mm thick) between two sheets of parchment paper.
- Freeze until firm.
- Cut out 5 cm circles using a cookie cutter.
- Keep the craquelin discs in the freezer until ready to use.
