Choux Pastry With Craquelin And Pastry Cream
Make cream puffs, eclairs, churros, crullers, and more with this one basic recipe!
Equipment
- Silicone spatula
- Piping bag
- Non-stick saucepan
Ingredients
Choux Pastry
- 120 gs butter
- 90 ml water
- 12 ml full-fat milk
- 12 gs caster sugar
- 1/4 tsp salt
- 85 gs all-purpose flour
- 2.25 eggs
Craquelin
- 70 gs unsalted butter
- 70 gs all-purpise flour
- 30 gs cocoa powder
- 40 gs caster sugar
- 1/2 tsp salt
Pastry Cream
- 100 gs egg yolk
- 120 gs caster sugar
- 50 gs cornflour
- 500 ml full-fat milk
- 2 tsp vanilla extract
- 100 gs butter
Instructions
Craquelin
- Preheat the oven to 180 degree celsius
- Add all the ingredients in a bowl and mix it using a hand mixer or a processor until everything is well combined and forms a dough that holds it's shape together.1/4 tsp salt, 70 gs unsalted butter, 70 gs all-purpise flour, 30 gs cocoa powder, 40 gs caster sugar, 1/2 tsp salt
- Roll the dough between two baking sheets to 2mm thickness, then freeze ir for 15-20 minutes before cutting the shapes and placing it on the choux pastry.
Choux Pastry
- In a saucepan, add the butter, water, milk, sugar, and salt and bring it to a boil on medium heat.120 gs butter, 90 ml water, 12 ml full-fat milk, 12 gs caster sugar, 1/4 tsp salt
- Once the mixture starts boiling, stir the flour into the saucepan. Continue stirring the mixture for 5-8 minutes, until the dough starts coming off the sides of the pan and starts making a crackling sound.85 gs all-purpose flour
- Remove the dough from the stovetop and transfer it to a bowl of a stand mixer with a paddle attachment (you can also use an electric mixer for the next steps). Mix the dough on high speed for 3-5 minutes, until there is no more steam coming out of it.
- Add the eggs, one at a time, and mix the dough on medium speed until all the eggs are well-incorporated.2.25 eggs
- Transfer the prepared dough into a piping bag with a round tip, line a baking tray with baking paper, then pipe the dough on it in circles if making cream puffs, or logs if making eclairs. Make sure to leave enough space between each one to give them space to puff up.
- Cut the craquelin in round circles using a cookie cutter (if making cream puffs) or rectangles (if making eclairs), then place it on top of the piped choux pastry.
- Bake the choux pastry at 180 degree celsius for 20 minutes, then 160 degree for 10-15 more minutes until they are puffed up and golden brown from outside.
- Once the choux pastry has cooled down, make a small hole at the bottom and fill it with pastry cream
Pastry Cream (Creme Patisserie)
- Add the milk and vanilla to a saucepan ad bring it to boil on low heat.500 ml full-fat milk, 2 tsp vanilla extract
- While the milk is boiling, whisk the eggs, cornflour, and caster sugar in a seperate bowl.100 gs egg yolk, 120 gs caster sugar, 50 gs cornflour
- Once the milk comes to a boil, temper the eggs by adding half of the milk into the egg mixture and whisk it continuously. This is done to make sure that the eggs get used to the heat of the milk before they are added to the saucepan.
- Transfer the egg and milk mixture into the remaining milk on the saucepan, then stir it continuously for 5-8 minutes, until the mixture thickens and coats the back of a spoon. If you want a more stable, pipable pastry cream, cook it for a little longer. Make sure you are continuously stirring the cream or the eggs will scramble.100 gs butter
- Take the cream off the stove and stir in the butter immediately until the mixture is smooth. Transfer it to a bowl, then cover it with cling wrap, making sure the plastic touches the surface of the cream to avoid skin from forming on top.
- Cool the pastry cream for 2-4 hours at least, then transfer it into a piping bag and fill the choux pastry with it.