CHOUX WITH CRAQUELIN

Ingredients

Choux Pastry

125 grams (4.40 ounces) water
125 grams (4.40 ounces) milk
100 grams (3.55 ounces) butter
pinch of salt
pinch of sugar
150 grams (5.30 ounces) flour (with protein content of at least 13g)
250 grams (8.80 ounces, about 4 large eggs) eggs

Craquelin

75 grams (2.65 ounces) butter, at room temperature
95 grams (3.35 ounces) sugar
85 grams (3.00 ounces) flour
food coloring, to taste

Filling

160 grams (5.65 ounces) ricotta
80 grams (2.80 ounces) heavy cream (33%)
30 grams (1.05 ounces) powdered sugar
berry puree, to taste

Equipment

Saucepan
Choose a heavy-bottomed one for even heat distribution to avoid scorching the mixture.
Wooden Spatula
Perfect for stirring the dough vigorously without scratching your pan.
Stand Mixer
Aids in smooth and efficient incorporation of eggs into the dough.
Pastry Bag
Makes piping out the perfect dough shapes a breeze.
Teflon Mat/Silicone Baking Mat
Prevents sticking and ensures even baking without burning.
Oven Thermometer
Helps monitor the exact temperature for consistent baking results.

Instructions

Step 1

Step 1: Preheat your oven to 170°C (338°F).

Step 2

Step 2: In a saucepan, combine the water, milk, butter, salt, and sugar. Heat the mixture until it comes to a boil.

Step 3

Ensure the butter has melted completely before moving to the next step.

Step 4

Step 3: Add the flour all at once and stir vigorously with a spatula. Continue stirring until the mixture forms a ball and a thin film forms on the bottom of the pan.

Step 5

Stirring continuously is key to avoid lumps forming.

Step 6

Step 4: Transfer the dough to a mixing bowl and let it cool for a few minutes. Begin adding the eggs one at a time, beating well after each addition until the dough is smooth and shiny.

Step 7

The dough should fall from the spatula in a thick ribbon.

Step 8

Step 5: Spoon the dough into a pastry bag fitted with a large round tip. Pipe small mounds onto a baking sheet lined with a teflon mat.

Step 9

Wet your finger with water to smooth out any peaks on the dough.

Step 10

Step 6: Bake for 30-35 minutes, or until the pastries are puffed and golden. Do not open the oven during baking.

Step 11

Avoid opening the oven door to prevent the pastries from collapsing.

Step 12

Step 7: For the craquelin, mix the butter and sugar until creamy. Add the food coloring and flour, mix until you have a smooth dough.

Step 13

Step 8: Roll the dough out thinly (2-3 mm or about 0.1 inch) between two sheets of parchment paper. Chill in the freezer until firm.

Step 14

Chilling makes it easier to cut out shapes.

Step 15

Step 9: Once firm, cut out circles to place on top of the choux mounds before baking.

Step 16

Ensure the craquelin layer is thin to allow the pastry to rise properly.

Step 17

Step 10: For the filling, whip the ricotta, heavy cream, and powdered sugar together until smooth. Adjust the consistency with more cream if necessary.

Step 18

Cold cream whips better and holds its shape longer.

Step 19

Step 11: Fold in berry puree to your desired taste. Transfer the filling to a pastry bag for easy application.

Step 20

For a smoother filling, you can pass the ricotta through a sieve before whipping.

Step 21

Step 12: Once the choux pastries are cool, cut them in half and fill with the berry ricotta cream.

Servings

Serve these elegant choux pastries as a delightful centerpiece for any dinner party. Pair them with a hot cup of aromatic tea or a glass of sparkling wine to create an indulgent experience. For a whimsical brunch, dress up your platter with fresh berries and mint leaves, letting everyone pick their favorite. Transform these treats into a seasonal delight by switching up the berry puree to match your preferred fruit of the season. Whether it's a cozy winter evening with a dollop of raspberry puree or a sunlit summer afternoon with vibrant strawberry filling, these pastries are versatile and always on point. Plus, these small bites are perfect for festive gatherings, ensuring a burst of flavor in each nibble.

Variations

For a gluten-free version, substitute the regular flour with an equal amount of gluten-free all-purpose flour. Ensure the mix contains xanthan gum to maintain the structure. To make it vegan, swap the butter with a plant-based alternative, and replace the milk with your favorite non-dairy milk. For the eggs, use a mixture of flaxseeds and water (1 tablespoon ground flaxseeds mixed with 3 tablespoons water per egg, let it sit for a few minutes to thicken). For the filling, replace ricotta with vegan cream cheese and use coconut cream instead of dairy cream. Enjoy the same delightful taste without gluten or animal products!

Faq

Why did my choux pastries collapse after cooling down?
This usually happens if they were not baked long enough. Make sure they are deep golden brown and dry inside before taking them out of the oven.
Can I make the craquelin in advance?
Yes, you can prepare the craquelin dough ahead of time, freeze it, and use it directly from the freezer.
How do I know if my dough is ready to add the eggs?
The dough should pull away from the sides of the saucepan and form a crust on the bottom - this indicates that enough moisture has evaporated.
Why are my craquelin tops not cracking nicely?
Ensure that the craquelin layer is rolled out very thin, around 2-3 mm; a thicker layer will prevent the pastries from puffing up properly.
Can I freeze the baked choux pastries?
Yes, bake and cool them completely, then store in an airtight container before freezing. Defrost and refresh in a preheated oven before serving.
Is it necessary to use a stand mixer, or can I mix by hand?
While a stand mixer makes the process easier, you can mix by hand with a strong wooden spoon, though it requires more effort to ensure the eggs are well incorporated.