CHOUX

Ingredients

Craquelin

100 grams (3.55 ounces) cold butter

150 grams (5.30 ounces) wheat flour

150 grams (5.30 ounces) brown sugar

Choux Pastry

125 grams (4.40 ounces) milk

125 grams (4.40 ounces) water

100 grams (3.55 ounces) butter

Pinch of salt

160 grams (5.65 ounces) flour

250 grams (8.80 ounces) eggs

Instructions

Step 1

Natalya says, “This pastry is so delicious! It seems even tastier than macaroons! You can use any filling you like, but make sure it holds its shape. I prefer cream cheese or mascarpone custard.”

Step 2

Let’s start by making the craquelin – this is the top shortcrust pastry layer that cracks beautifully when the choux pastry rises during baking. You can add food coloring to the craquelin if you wish. Coloring can add a fun element, but it's optional.

Step 3

For the craquelin: Chop the cold butter into small pieces (around 1-2 cm or 0.4-0.8 inch) and place it in a mixer bowl. Quickly mix the butter with flour and sugar until the mixture looks like slightly wet sand. Work quickly to avoid the butter melting.

Step 4

Spread the mixture onto a sheet of parchment or a silicone mat, cover with another sheet, and roll out to a layer no thicker than 3 mm (0.15 inch). Place the craquelin in the freezer to firm up. Freezing makes it easier to cut and handle later.

Step 5

For the choux pastry: Combine the milk, water, butter, and a pinch of salt in a saucepan over medium heat. Bring to a boil, then reduce the heat and add the flour. Stir quickly with a silicone spatula until the dough forms a thin film at the bottom of the pan. Using high-protein flour (11-12%) helps the dough to achieve the right consistency.

Step 6

Transfer the dough to a mixer bowl, attach the paddle attachment, and mix on medium speed. Gradually add the eggs in three batches, mixing well after each addition until the dough becomes tender and elastic. The dough should be stretchy enough to hang from the spatula like an elastic band.

Step 7

Transfer the dough to a pastry bag fitted with a round nozzle. Pipe small rounds (5 cm or 2 inches in diameter) onto a baking sheet lined with parchment paper. Consistent size ensures even baking.

Step 8

Cut 4 cm (1.6 inch) circles from the firmed-up craquelin and place them on top of the choux rounds. Work quickly while the craquelin is cold.

Step 9

Preheat the oven to 170°C (338°F) with the convection setting. Bake the choux pastries for about 20-25 minutes, or until golden and puffed. Remove from the oven and let cool. Avoid opening the oven door during baking to prevent collapse.

Step 10

Once cooled, cut off the top of each choux pastry with a serrated knife and fill with your choice of cream or berries. Bon Appetit! Try different fillings like pastry cream, whipped cream, or fresh fruit for variety.

Servings

Serve these delightful pastries as a show-stopping dessert at your next dinner party. Imagine a plate filled with these golden-brown delights, each filled with velvety cream cheese or mascarpone custard and topped with fresh berries. Your guests will be enchanted with each flavorful bite! For a more casual get-together, consider a brunch spread featuring these pastries. Pair them with a selection of savory and sweet fillings like egg salad, smoked salmon, vanilla custard, or fruit compote. Your brunch will become the talk of the town. If you're planning a romantic picnic, pack these pastries along with some sparkling wine, fresh fruit, and a couple of cheese varieties. Enjoy the pastries under a blue sky with the person you love—sheer bliss in every bite!

Equipment

Mixer

A stand mixer is ideal for blending your craquelin and choux pastry dough efficiently. If you don't have one, a hand mixer or even elbow grease will do!

Rolling Pin

Essential for evenly spreading your craquelin. If you don’t have one, a wine bottle works in a pinch!

Silicone Mat or Parchment Paper

These will prevent your craquelin from sticking and make cleanup a breeze.

Pastry Bag

A pastry bag with a round nozzle ensures precise and beautiful choux pastry forms. You can craft a makeshift version using a plastic sandwich bag if needed.

Round Cutter

For perfectly sized craquelin circles that sit neatly atop your choux pastries. If you don’t have one, you can use the edge of a glass or cup.

Saucepan

A medium-sized saucepan will suffice for bringing your water, milk, butter, and salt mixture to a boil.

Serrated Knife

Perfect for slicing the tops off your choux pastries without crushing them.

Variations

Gluten-free: Swap out the wheat flour for a gluten-free flour blend that is high in protein to maintain the same texture. Make sure your ingredients, like your baking powder, are gluten-free as well. Vegan: Replace butter with a plant-based margarine and use a non-dairy milk like almond or soy. For the eggs, substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal. Your pastry will still be delicious and compassionate!

Faq

Why did my choux pastry deflate?
If your choux pastry deflates, it could be due to under-baking. Ensure you bake them long enough to become fully set and dry on the inside.
How can I prevent my craquelin from sticking?
Use parchment paper or a silicone mat to roll out your craquelin. Chilling it in the freezer makes it easier to handle and place atop the choux.
Can I make the dough ahead of time?
Yes, you can prepare the choux dough and freeze it in shaped mounds on a baking sheet. Just bake directly from frozen, adding a few extra minutes to the baking time.
How do I know when the choux pastry is done?
The choux should be evenly golden and feel hollow when tapped on the bottom. If you’re uncertain, remove one and let it cool briefly to check the texture inside.
Why is my dough too runny?
Incorporate eggs slowly and watch the texture. If your dough becomes runny, it’s likely too many eggs were added or they were added too quickly without enough mixing time.
How do I get a perfect shape in my choux pastry?
Use a piping bag with a round tip for controlled, uniform shapes. Practicing a steady hand and consistent pressure helps achieve perfect circles.