Choux Au Craquelin (Mini Cream Puffs)

Choux au craquelin is a dessert made with choux pastry, and topped with a thin cookie disc called craquelin.

Prep Time 1

Cook Time 1

Total Time 2

Course Dessert

Cuisine French

Servings 18 servings

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.

Keyword Cream, Puffs