Penulis Choux au craquelin is a French pastry that combines choux pastry with a crunchy, sweet topping called "craquelin." The craquelin is a dough made from butter, sugar, and flour that is rolled out and placed on top of the choux pastry before baking.
As the choux puffs up in the oven, the craquelin crisps up and creates a delightful, crumbly texture on the outside, adding extra flavor and crunch. The result is a pastry with a light, airy interior and a crisp, caramelized exterior.
To make choux au craquelin, you start with preparing the choux pastry, which is made from a mixture of butter, water, flour, and eggs. Once the choux dough is piped into small mounds on a baking sheet, the craquelin dough is rolled out, cut into circles, and placed on top of each mound of choux pastry.
When baked, the craquelin forms a crunchy, caramelized shell over the puffed choux pastry, creating a delicious contrast in texture. The craquelin also helps the choux rise evenly and prevents it from collapsing.
The finished choux au craquelin can be enjoyed plain or filled with various creams, such as pastry cream, whipped cream, or flavored custards, depending on your preference. They are a popular choice for both casual snacking and special occasions due to their appealing look and delightful texture.
To make Choux au Craquelin, follow these steps:
Ingredients:
For the Choux Pastry
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Craquelin Topping
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (65 g) all-purpose flour
Instructions:
Prepare the Craquelin
1. In a mixing bowl, combine softened butter and sugar. Beat until light and creamy.
2. Add flour and mix until a dough forms.
3. Roll out the dough between two sheets of parchment paper to about 1/8 inch (3 mm) thickness.
4. Chill the rolled dough in the refrigerator or freezer until firm, then cut out circles slightly smaller than the choux pastry mounds.
Make the Choux Pastry
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Heat over medium heat until the butter is melted and the mixture is boiling.
3. Remove from heat and immediately stir in the flour all at once. Mix vigorously until the dough forms and pulls away from the sides of the pan.
4. Return the pan to the heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.
5. Transfer the dough to a mixing bowl. Let it cool for a few minutes.
6. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Shape and Bake
1. Using a piping bag fitted with a round tip, pipe small mounds of choux pastry onto the prepared baking sheet, spacing them about 2 inches apart.
2. Place a circle of craquelin on top of each mound of choux pastry.
3. Bake for 20-25 minutes, or until the choux are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
4. Let the pastries cool on a wire rack.
Fill and Serve (Optional)
1. Once cooled, you can fill the choux au craquelin with your choice of filling, such as pastry cream, whipped cream, or custard.
2. Use a piping bag to inject the filling into the center of each pastry.
Enjoy your homemade choux au craquelin as a delicious treat!
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