Crispy Cream Puff

Crispy cream puff or craquelin au choux is a dress up pate a choux

A thin crust of cookies cracking on the top of the choux, tender inside but crisper crunchy texture outer shell.

Supplies:

• Mixing bowl medium size or stand mixer

• Spatula

• Whisk

• Scale

• silicone matt

First prepare for the cookie dough:

Almond Cookie Dough

Ingredients: 

· 150g butter

· 95g icing sugar

· 30g ground almond

· 2 pinch salt

· ¼ tsp vanilla

· 1 egg

· 250g flour

Steps:

1.     In a bowl, add melted butter and mix with icing sugar then add the egg and vanilla

4.     Combine flour, ground almonds, salt, then add to the butter mixture

5.     Wrap the dough with plastic wrap

6.     Let it cool in the fridge for at least two hours

7.     Roll the dough out into a very thin layer 1/8 -1/16 inch thick

8.     Roll in between parchment paper

9.     The Cut them into disks the size of the puffs

10.  2 inches round cutter

11.  Keep in the fridge or freezer until ready to use: 

Pate a Choux or Pastry dough

The ingredients include only butter, water, flour and eggs

The dough can make cream puff, eclairs, profiteroles, churros

Ingredients

·      250ml water

·      150g butter

·      5g salt/1/2 tsp

·      5g sugar/1/2 tsp

·      200g all purpose flour

·      5 eggs

The Steps  

1.     In a saucepan, bring the water, butter, salt, and sugar to a boil.

2.     Turn off the heat add the flour all at once, whisk quickly so that the mixture comes together.

3.     Turn back on medium heat,

4.     With a wooden spoon mix until the pastry dough is smooth and pulls away from the sides of the pan.

5.     Transfer the pastry dough to a bowl to incorporate the eggs.

6.     Now you can use elbow grease or a stand mixer and constantly mix the pastry dough until it cools down slightly.

7.     add the eggs one at a time

8.     If you use stand mixer beating on low speed until each egg is incorporated into the dough before adding the next one

9.     Scrape the side and the bottom of the bowl as needed

10.  add the last one slowly and check the pastry dough consistently is right for piping.

11.  The dough should be thick and shiny.

12.  When you lift the paddle up the dough should fall into ribbon like a V shape.

13.  if the dough needs more liquid add some beaten egg or water.

14.  Piping

15.  2 inches size dollop, 2 inches a part 

16.  I use half of the dough today I save the rest of the dough for later use.

The dough can be keep in the freezer up to a month

17.  Cover each one with the cookie disc.

18.  Bake 400 F for 10 minutes

19.  when the pastry have risen then reduce to 350 F bake them long enough to form a crust and dry out completely.

It puffs about three times its original size.  Hollow center whose inner shell is soft, moist.

Prepare the filling a day ahead

The cream today is Lychee ganache filling, filled the cream in the piping bag use a small round tip

Poke a hole in bottom of the puff fill the cream inside the puff

press the bottom of the puff down onto the melt chocolate to seal the hold.

That ‘s it, enjoy it !

Keep the pastry dough cold in the fridge for 1 week or freezer up to 1 month

Enjoy your homemade crispy cream puff!