Cream Puff Craquelin

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■ Cookies
20g unsalted butter
30g sugar
30g flour

■Choux Pastry dough
30g unsalted butter
45g water
45g milk
Pinch of salt
40g flour
About 65-75g of egg

■Pastry cream
200g milk
25g sugar
3 egg yolks
25g sugar
10g cornstarch
10g flour
20g unsalted butter

■Whipped cream
150g whipping cream
18g sugar


➢Cookies 00:00
Mix cold butter, sugar and flour to make dough.
Sandwich the dough and roll out for 6 cookies. (6cm each)
Freeze it.


➢Pastry cream 01:31
Add 25g sugar to milk and heat it up to 80°C.
Mix the egg yolks, sugar, flour and cornstarch in the right order and then add milk.
Strain and put it in a pot and stir with a whisk until it’s hot.
Add butter and vanilla
Wrap to prevent it from drying out and put it in the fridge.

➢Choux Pastry dough 4:11
Sift the flour
Heat butter, milk, water and salt in a pot
Melt the butter first, then bring to a boil *Do not let the water evaporate unnecessarily
Turn off the heat and add the flour
When the dough comes together, heat it for 1 minute on medium heat

Transfer the dough to a bowl and add the eggs little by little and mix it
Put the dough in a pastry bag and put it into 6 pieces on an oven tray
Place a 6 cm cookie on top of the dough
Bake in an oven
Fan oven 190 ℃ (374F) 20 min + 160 ℃ (320F) 25 min
Conventional 200 ℃ (392F) 20 min + 170 ℃ (338F) 25 min

➢Fill with cream
Whip pastry cream
Make whipped cream
Fill choux pastry with cream

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