Now that I am always at home, it’s the perfect timing to try out some classic recipes. I made these in two-bite size, the best as an afternoon tea snack. The best thing for this is you can actually freeze empty puff case ‼ (since there’s a competition of how much food people could possibly store at home nowadays lol )
Choux Au Craquelin (Mini Cream Puffs)
- 25 g Butter
- 30 g Raw Sugar
- 35 g Cake Flour
- 31 g Milk
- 31 g Water
- Pinch of salt
- 28 g Butter
- 35 g Flour
- 56 g Beaten Eggs
- 60 g Cream Cheese
- 60 g Milk
- 130 g Whip Cream
- 40 g Icing Sugar
- Combine the butter (room temp), raw sugar and cake flour (sifted) in a medium mixing bowl, mix well into a dough.
- Spread the dough on to a baking sheet, roll it out to 2-3mm thick.
- Chill the dough sheet in a freezer for 20-30 mins.
- Combine milk, water, butter and a good pinch of salt in a saucepan and heat over medium heat until just boiling.
- Remove immediately from the heat, add all the cake flour at once, mix well and use a spatula to combine.
- Return the saucepan to low heat and beat until the mixture is smooth and a flour film forms on the bottom of the pan (video 2:11). Remove the saucepan from the heat and set aside until cooled slightly.
- Transfer the mixture into a mixing bowl.
- Whisk eggs (3-4) and measure them to 56g (yep, you have to measure the mixture).
- Preheat oven at 160°C.
- Add whisked eggs into the flour mixture gradually, beat with the spatula after each addition until well combined and the mixture thickens and becomes smooth before adding more.
- You may need to add more or less, the mixture has to be in a smooth, shiny, falls heavily and thick consistency (video 2:32).
- Pipe out choux pastry into about 3-4cm (dia).
- Use a round cookie mould to cut the cookie dough sheet (this is the craquelin disc), the size should match with the chop pastry (about 3-4 cm in diameter).
- Place the disc on top of the choux pastry.
- 12. Bake for 20-25 mins at 160°C
- Rest until fully cooled down
- Combine cream cheese (room temp) and milk (add in slowly) in a mixing bowl, mix well.
- Add in cream and milk, beat at medium speed until soft peak forms.
- Using a round or star tip, cut out a hole in the bottom of each cooled choux pastry case.
- Fill the choux pastries with the cram cream and lightly dust the choux au craquelin with icing sugar. Serve immediately.
Note: The key to good choux pastry is a balance between the major ingredients, so measuring them accurately! As if there is an imbalance between these, there is a great chance the choux won’t puff, become crisp or turn a golden-brown colour.