Choux au Craquelin
These delicious choux buns have an irresistible crunchy craquelin top.
SERVES
15
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
For the choux pastry
75g strong flour (baker’s)
Small pinch of salt
110ml water
50g butter, cut into 1cm cubes
2-3 eggs depending on size (free-range if possible)
For the craquelin
85g plain flour
65g butter (room temperature)
80g caster or granulated sugar
For the chantilly cream
300ml whipped cream
½ - 1 tbsp icing sugar
2-3 drops pure vanilla extract
For the chocolate sauce
50g plain chocolate
25g unsweetened chocolate
175ml stock syrup, approx. (see below)
Rum or pure vanilla extract
For the stock syrup
Makes 200ml approx.
110g sugar
150ml water
Method
First make the choux pastry.
Sieve the flour with the salt onto a piece of silicone paper. Heat the water and butter in a high-sided saucepan until the butter is melted.
Bring to a fast-rolling boil, take from the heat. (Note: Prolonged boiling evaporates the water and changes the proportions of the dough).
Immediately after the pan is taken from the heat, add all the flour at once and beat vigorously with a wooden spoon for a few seconds until the mixture is smooth and pulls away from the sides of the saucepan to form a ball.
Put the saucepan back on a low heat and stir for 30 seconds - one minute or until the mixture starts to fur the bottom of the saucepan. Remove from the heat and cool for a few seconds.
Meanwhile, set aside one egg, break it and whisk in a bowl. Add the remaining eggs into the dough, one by one with a wooden spoon, beating thoroughly after each addition.
Make sure the dough comes back to the same texture each time before you add another egg. When it will no longer form a ball in the centre of the saucepan, add the beaten egg little by little.
Use just enough to make a mixture that is very shiny and just drops reluctantly from the spoon in a sheet.
Next make the craquelin.
Combine the flour, butter and sugar in a bowl. Mix with your fingers to form a dough then knead to a smooth consistency. Allow to rest for 15 minutes in the fridge.
Preheat the oven to 180°C/Gas Mark 4.
Transfer the craquelin dough to a floured sheet of parchment paper and roll out very thin — approx. 2mm.
Pipe the choux and place the discs on top of the craquelin.
Bake in a preheated oven for approximately 35 minutes.
Allow to cool on a wire rack.
Sweeten the whipped cream to taste with icing sugar and a dash of vanilla extract. Put into a piping bag with a rose nozzle and pipe into the buns.
Alternatively, split the buns in half crossways and fill with the sweetened cream or filling of your choice.
Dust with icing sugar.
Serve with hot chocolate sauce.
For the chocolate sauce: Melt the chocolate in a bowl over simmering water or in a low heat oven. Gradually stir in the syrup. Flavour with rum or pure vanilla extract.
Dissolve the sugar in the waterand bring to the boil.
Boil for 2 minutes then allow it to cool. Store in the fridge until needed.
