CHOUX AU CRAQUELIN

INGREDIENTS FOR CHOUX PASTRY

• 60 gms water ( ¼ cup )

• 60 gms milk

• 55g unsalted butter ( ¼ cup) 

• 2g salt 

• 60 g all purpose flour (½ cup )

• 110 gms eggs( I had to use 2 ½ large eggs) 

INSTRUCTIONS FOR CHOUX

• Add water, milk, butter and salt in a pot 

• Allow the liquid to boil , then switch of the gas and add the sieved flour to it 

• Mix quickly to make a dough like mass( mashed potatoes like) 

• Turn on the heat again and continuously stir well over med heat until dough is ready( 5 mins)  and leaves a thin film at the bottom

• Remove in a large bowl and cool a bit

• Add eggs to the dough little by little and mix it to form a runny dough

Put dough in a piping bag and pipe out about 5cm in diameter on a baking mat 

• Add the frozen and cut biscuit dough on the surface

Bake in a preheated oven at 190 c for 15 mins and then lower temp and bake at 170c for another 15 mins( I took almost 38mins in my oven ) 

• Make sure not to open the oven door while baking 

• Once it’s browned, remove the choux and cool it completely

Make a small hole in the centre at  the bottom and fill it with whipping cream or custard  cream 

• I’ve used whipping cream today

INGREDIENTS FOR CRAQUELIN

• 45g all purpose flour( 5 ¾ tbsp )

• 45 gms light brown sugar or granulated sugar (¼ cup) 

• 38g unsalted butter( room temp) 2 ⅔ tbsp

INSTRUCTIONS

• Loosen the soft butter at room temp with a spatula 

• Add sugar and mix well with spatula until It turns creamy 

• Sieve the flour and mix it in with a spatula to form a dough 

• Roll out thinly (2 mm thickness) in between parchment paper 

• Set it to harden in freezer 

• Cut out hardened dough with cookie cutter ( diameter 5 cm)  and keep it cold in freezer until use later