Cream Puffs with Craquelin Topping

Ingredients

• 2 pieces Egg Yolks (separated from whites)
• 60 g Sugar (granulated, for pastry cream)
• 25 g Corn Starch (for thickening)
• 240 ml Milk (whole milk)
• 180 g Whipping Cream (heavy whipping cream)
• 1 tsp Vanilla Extract (pure)
• 60 g Unsalted Butter (cut into cubes, for choux dough)
• 50 g Unsalted Butter (softened, for craquelin)
• 50 g Sugar (granulated, for craquelin)
• 60 g All-Purpose Flour (sifted, for craquelin)
• 130 ml Water (cold)
• 0.25 tsp Salt (fine sea salt)
• 70 g All-Purpose Flour (sifted, for choux dough)
• 2 pieces Eggs (room temperature)

Instructions

1. Make Pastry Cream

   Combine 2 egg yolks, 60 g sugar, 25 g corn starch and 240 ml milk in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes).

   Time: PT5M

2. Finish Pastry Cream

   Remove from heat, stir in 180 g whipping cream and 1 tsp vanilla extract. Transfer to a bowl, press plastic wrap directly onto the surface and refrigerate for 2 hours.

   Time: PT2H

3. Set Pastry Cream

   After the 2‑hour chill, give the cream a quick stir, then refrigerate for an additional 1 hour so it is firm enough for piping.

   Time: PT1H

4. Prepare Craquelin Dough

   In a mixing bowl, cream together 50 g softened unsalted butter and 50 g sugar until light. Add 60 g flour, ¼ tsp salt and 130 ml water. Mix until a smooth dough forms.

   Time: PT5M

5. Chill Craquelin

   Wrap the craquelin dough in plastic wrap and place in the freezer for 20 minutes to firm.

   Time: PT20M

6. Make Choux Dough Base

   In a saucepan combine 60 g butter, 130 ml water and 70 g flour with ¼ tsp salt. Over medium heat stir continuously for about 90 seconds until the mixture forms a smooth ball that pulls away from the sides of the pan.

   Time: PT2M

7. Cool Choux Base

   Transfer the hot dough to a mixing bowl, cover, and let it rest for 15 minutes so it cools slightly before adding eggs.

   Time: PT15M

8. Incorporate Eggs

   Add the 2 whole eggs one at a time, beating quickly after each addition until fully incorporated. The dough should become glossy and smooth.

   Time: PT5M

9. Assemble Puffs with Craquelin

   Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Pipe choux dough onto the sheet in 5 cm mounds. While the dough is still soft, press a 3 mm thick craquelin circle (cut from the chilled dough) onto the top of each mound.

   Time: PT10M

   Temperature: 190°C

10. Bake

    Bake the assembled puffs for 20 minutes at 190°C until they are puffed, lightly golden and the craquelin is crisp. Avoid opening the oven door during the first 15 minutes.

    Time: PT20M

    Temperature: 190°C

11. Cool

    Remove the baked puffs and transfer to a cooling rack. Let them cool completely (about 30 minutes) before filling.

    Time: PT30M

12. Fill with Pastry Cream

    Using a piping bag fitted with a small tip, pipe the chilled pastry cream into the center of each cooled puff.

    Time: PT10M

Nutrition Facts

Calories

220

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g