Recipe Choux Au Craquelin

A traditional French dessert called Choux au Craquelin is made with choux pastry, which has a crunchy exterior and an incredibly creamy interior. French pastry chef Jean-Baptiste Lucas, who owns a pastry and baking school in Bangkok, Thailand, has provided this recipe. 

For this recipe, Chef Lucas advises using fresh, organic ingredients (e.g. fresh milk in place of milk powder and butter in place of margarine). Your choux pastry will be crisp and absolutely delicious if you do it this way.

How to Make Craquelin

1. In a bowl, combine the butter and brown sugar. 

2. Add the flour and blend thoroughly. 

3. The dough should be rolled between two silicon mats (around 3 mm thickness). 

4. Until hard, keep it in the refrigerator. 

5. Create 2 cm circles out of the craquelin.

How to Make the Choux Pastry

1. Salt, butter, and milk should all be combined in a medium saucepan. 

2. Heat just enough to melt the butter completely. 

3. Add the flour after lowering the heat. 

4. Stir ferociously until the mixture leaves the pan's sides and starts to come together into a stiff ball. Remove the pan from the heat when some of the dough begins to adhere to the bottom. Await cooling 

5. One at a time, add the eggs, mixing well to combine after each addition. 

6. Start piping after placing the choux pastry in a piping bag.

Ingredients

• 250 g Milk
• 125 g all-purpose flour
• 80 g Butter
• 4 pcs Eggs
• 1 pinch Salt

How to Make the Pastry Cream

1. Warm the milk and vanilla extract in a saucepan.

2. The sugar and egg yolks should be beaten together in a sizable bowl.

3. Remix after adding the flour and cornstarch. 

4. Pour the hot milk over the sugar and eggs while whisking. 

5. Place the prepared food in the pan once more. 

6. Stirring frequently, continue cooking the mixture over medium-low heat until it thickens.

7. Once the butter has been added, whisk the mixture until it is homogeneous. 

7. In order to prevent a "skin" from forming, pour the pastry cream into a pan and cover the surface with plastic wrap.

Ingredients

• 500 g Milk
• 110 Sugar
• 4 p Egg Yolks
• 30 g cornstarch
• 20 g all-purpose flour
• 1 tbsp cocoa powder
• 25 g Butter

How to Make the Choux au Craquelin

1. Using a piping bag and a round tip, create a 2.5 cm circle with the choux pastry. Each choux should have a craquelin circle on top of it. 

2. At 170°C, bake for 15 minutes. Do not open the oven for the next fifteen minutes. 

3. Open the oven door to let the steam out after that, and bake the choux for an additional 8 to 10 minutes, or until golden brown. 

4. Fill the choux with vanilla pastry cream that has been chilled. 

6. On top, sift icing sugar.

Ingredients

• 50 g Butter
• 60 g Brown Sugar
• 60 g all-purpose flour