- Make salted caramel sauce and pate a choux so they have to cool
- To make choux au craquelin, mix softened butter, salt, and brown sugar with a hand mixer until thoroughly combined and creamy.
- Mix in flour just until dough starts to come together.
- Next, roll out the craquelin choux to 1/16 – 1/8 inch thick on a piece of wax paper. Cover and freezer for at least 30 minutes.
- Preheat oven to 400 degrees, and pipe pate a choux onto parchment lined baking sheets as instructed in the recipe.
- Take the craquelin choux out of the freezer, let it thaw for 2-3 minutes, and then use a circle cookie cutter to cut out circles to cover the tops of the cream puffs.
- If you want the choux au craquelin to cover the entire puff, make sure the circle is slightly larger than the diameter of the piped pate a choux. Reference the picture above to see what it should look like.
- Put pan of prepared cream puffs in the oven at 400 degrees for 10 minutes, then reduce the temperature to 350 and bake for 25-35 minutes, or until they are deeply golden brown.
- If the craquelin is browning too fast, lightly cover with foil. Be careful though! Weight on the puffs can make them deflate, so try keep the foil touching the pan but just hovering over the puffs. You can achieve this by arching the foil slightly.
- When cream puffs come out of the oven, turn each one over and poke a small hole in the bottom so they can dry out for a couple of hours.
- Next, whip heavy cream to stiff peaks and fold salted caramel sauce into the whipped cream.
- Fill the cream puffs with a piping bag fitted with a #6 or #7 tip. It is easiest to fill the craquelin cream puffs through the small opening in the bottom.
- Craquelin choux puffs are best eaten within 1-2 days, but they can be stored in the refrigerator in an airtight container for up to 7 days.
Keywords: choux au craquelin, craquelin choux, craquelin cream puffs, craquelin