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Choux au Craquelin (Cream Puffs with Crunchy Topping)
Delicate French choux pastry filled with silky pastry cream and topped with a buttery, sugary craquelin disc. The puffs are crisp on the outside, airy inside, and the crunchy topping adds a perfect contrast. Follow each step for a bakery‑quality result at home.
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Cost Breakdown
Critical Success Points
- • Dry the choux dough thoroughly (Step 4).
- • Achieve the correct egg‑batched consistency (Step 6).
- • Bake until fully set and golden (Step 8).
- • Temper the egg yolks to avoid curdling (Step 12).
- • Cool the pastry cream with plastic wrap to prevent skin (Step 14).
- • Whip cream to stiff peaks for stability (Step 15).
Safety Warnings
- • Boiling water and hot butter can cause severe burns – handle with care.
- • The saucepan will be very hot; use oven mitts.
- • Raw eggs are used; keep the custard refrigerated and consume within 24 hours.
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