For example, you could add a little bit of Cacao Powder, Matcha Powder, Coffee Extract, freeze dried Raspberry Powder,… the options are endless! Stop and check the consistency before adding more eggs. Pretty straight forward! A delicious Choux Bun topped with a crispy Craquelin! A “Craquelin” (pronounced “Kra-ke-lan”) is a thin biscuit layer that can be added over Choux Pastries before baking them. Mélanger le beurre, la cassonade et la farine jusqu'à l'obtention d'une pâte homogène. Place the pot back on low heat and stir the dough for 2 to 3 minutes to dehydrate it and remove any moisture (2), Transfer the dough into the bowl of your mixer and set aside to cool down for at least 15 minutes, or until it gets back to room temperature (3). With a round cookie cutter, about the size of the piped choux, cut out small disks of dough. Away from the heat, drop in the Flour at once then mix it in using a stiff spatula until a rough dough comes together. If too thick, it might weight down on the choux and not allow them to rise properly. Once the dough is homogeneous and has cooked for a couple of minutes, transfer in the bowl of your mixer (or a large mixing bowl if making it by hands). Usually, it means that they didn’t cook for long enough, or the oven wasn’t at the right temperature. They are baked mini cream puffs with a sweet, crackly, crunchy topping. If you continue to use this site we will assume that you are happy with it. Turn the finger upside down so that the dough is standing up, then look to see if the dough is slowly falling back down, creating an inverted ‘C’ shape. Decrease Serving. Choux craquelin au chocolat au lait. If freezing unbaked, both the Craquelin and the Choux Buns should be frozen separately and assembled before baking. Turn the finger upside down so that the dough is standing up, then look if the dough is falling back down, creating an inverted ‘C’ shape. Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist. Make sure the craquelin is rolled too thinly or it will be hard to transfer over the Choux. Take a photo and Tag us on Instagram! Place the very soft butter in a small bowl and mix it with a stiff spatula to make sure there are no large lumps. Adding this biscuit topping to your Choux not only helps them to bake in a perfect round shape, it also provides a delicious sweet crunchy topping to your cream puffs. 5. Préparez le craquelin : Place in the oven. If the dough is too hot, it will cook the eggs so it is important to let it come back to room temperature. La recette des choux au craquelin de Christophe Michalak pour ne plus jamais rater ses choux!. Je me suis amusée à faire ces petites merveilles gustatives. I'm Sylvie, a Belgian Expat living in Melbourne, Australia. D’ici quelques jours, je vais vous proposer une recette de choux avec une crème légère à la vanille et un cœur de caramel mais je trouvais déjà intéressant de vous proposer cette recette de base à part. Mélanger bien et remettre à chauffer pour assécher la pâte (2-3 minutes maximum), elle ne doit plus coller sur les bords de la casserole. Place over a cooling rack to cool down completely before filling with your choice of cream. Get choux dough recipe (twice the amount). Increase Serving. Gently flatten it with your hands then use a Rolling Pin to roll it into a thin layer (about 2mm / 0.08inch thick) (1). Ajouter à mon panier. When it comes to the filling, it is entirely up to you! 2 Préchauffez le four à 200°. It is also important to transfer the choux over a cooling rack straight out of the oven so that the outer shell can stay dry (without touching a still hot baking tray for example). Made this recipe? Both your Choux Dough and Craquelin Dough are now ready, and it’s time to assemble your Choux au Craquelin! The great thing about craquelin is that you can keep it in the freezer for months and use it as you go! If it is too liquid and completely collapse (as opposed to creating a nice ‘beak’), you have unfortunately added too much eggs and the batter cannot be saved. 1 Préparez votre craquelin en mélangeant tous les ingrédients (beurre, cassonade et farine). Advertisement. Faire briller la magie de Noël malgré tout, #Gratin Dauphinois Mix in the Flour until you get a smooth paste. As you see, craquelin make the choux round without crack. Le craquelin, c’est le secret pour obtenir des choux réguliers, croustillants et gourmands. Placer la pâte dans une poche à douille et former des choux sur une plaque à four recouverte de papier cuisson. All it takes is 3 ingredients! It is up to you and depends if you want the craquelin to completely cover the Choux pastries or not. Votre navigateur ne peut pas afficher ce tag vidéo. Sweet Potato Buns for Burgers or Dinner Rolls, Once the butter has melted and sugar has dissolved, remove from the heat and drop the, Place back on the stove on low heat and vigorously stir the dough for 2 to 3 minutes to, Preheat your oven on 180’C / 350’F and grease a. Éteindre le four et enfourner immédiatement pendant 10 minutes. Either patch it up together with the heat of your fingers, or re-roll the craquelin to the right thickness and freeze it again. Dans une petite casserole faites bouillir l'eau, le lait, le sucre, le sel et le beurre coupé en morceaux. The heat will make the water turn into steam and puff the choux, but they need to be cooked long enough for the creation of a crust that will make them hold their shape. If the dough stands up without falling back at all, you need to add more eggs. Préchauffer le four à 250°C (thermostat 8-9). ; Pipe the Choux Buns on the tray, leaving some room between each Choux.The size is up to you, but I usually pipe them about 5 cm / 2 inch wide. La recette des choux craquelin au chocolat au lait n’est pas compliquée du tout. Version papier ou numérique, à vous de choisir ! Il y aura trois préparations à réaliser, la pâte à choux, le craquelin et la mousse chocolat pour la garniture. Pipe small balls of pastry (5) over a greased flat baking tray, leaving room between each choux as they will puff. #Gateau au yaourt I have choux pastry recipe in a separate video. This post may contain affiliate links. It is chilled and then cut into thin discs to place on top of the choux to bake together. It depends if they are filled or not:– Un-filled Choux: can be kept at room temperature in an air-tight container for up to 2 days. Then place it on top of each choux. 4. Simply place it back in the freezer to harden for a few minutes if the craquelin is too soft to handle or move. Let me show you how to make Choux Pastry with Craquelin and create the most impressive Cream Puffs ever! Verser l'eau et le lait dans une casserole, ajouter le sucre, le sel et le beurre et porter à ébullition.