Hello everyone, today we present y'all a delicious recipe: CHOUX AU CRAQUELIN (Cream Puffs). They are large puffs FULL of delicious Chantilly cream, thanks to the cavity that forms during cooking, making them completely empty inside. Outside there is the craquelin, a thin biscuit that completely envelops the cream puff while cooking, giving it that characteristic caramel taste. It is a complete, delicate dessert and with its perfect balance of flavors, you will never tire of eating them.
Custard Link: • Crema pasticciera faci...
For this recipe we will need:
CRAQUELIN: 0:44
120g of "00" flour
120g of granulated sugar
100g of soft ointment butter
CHOUX PASTE: 2:00
250ml of water
100g of butter
4 eggs (total 240g)
1 pinch of salt
CHANTILLY CREAM: 4:42
700g of custard
300g of cream
Raw puffs = 5cm in diameter and 30g in weight
Baked puffs = 7-8cm in diameter
Raw Craquelin = 6cm in diameter and 3mm thick
*COOKING: 200°C convection oven for 15min, then lower to 180°C and continue cooking for another 15min. After turning off the oven, put a spoonful of WOOD between the oven door and the oven and let the cream puffs cool for about 30min*