Craquelin Choux Puff 3 Flavours Recipes

#chouxpuff #craquelin #creampuff

Recipe start 00:15

What do you know about Choux Pastry?

If you’re looking for tips to make Perfect Choux Pastry use in craquelin, then you’re in the right place!

Let's whip!

▶ Ingredients
👉🏻Coffee Crunchy Choux Puff
Butter - 70g
Brown sugar - 90g
All-purpose flour - 90g
Butter - 40g
Water - 125g
Sugar - 5g
Salt - 1g
All-purpose flour (sifted) - 60g
Egg - 125g
Hot Water - 10g
Instant Coffee - 6g
RICH's Bettercreme - 150g

👉🏻Cookies & Cream Choux Puff
Butter - 70g
Brown sugar - 90g
All-purpose flour - 90g
Dark Cocoa Powder - 18g
Butter - 40g
Water - 125g
Sugar - 5g
Salt - 1g
All-purpose flour (sifted) - 60g
Egg - 125g
RICH's Bettercreme - 150g
Oreo (crushed) - 40g

👉🏻Salted Caramel Choux Puff
Butter - 70g
Brown sugar - 90g
All-purpose flour - 90g
Butter - 40g
Water - 125g
Sugar - 5g
Salt - 1g
All-purpose flour (sifted) - 60g
Egg - 125g
Granulated Sugar - 100g
Salted Butter - 45g
Avoset Whipping Cream - 60g
Salt - 3g
RICH's Bettercreme - 280g
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▶Procedure
👉🏻Coffee Crunchy Choux Puff
Crunchy Craquelin
1. Mix all A1 ingredients together
2. Roll into 2mm thickness and freeze
3. Cut dough into circles of 6cm diameter.

Pate a Choux/ Cream Puff
1. In a pot, bring B1 to a rolling boil
2. Off heat, add in B2 and stir to form a dough
3. On heat, cook the dough
4. Cool the dough slightly and beat in B3 gradually
5. Pipe dough onto a baking tray into 5cm rounds.
6. Put craquelin layer on top
Baking Temperature: 180°C
Baking Time: 35 mins

Coffee Creme Filling
1. Combine C1 until a smooth paste is formed.
2. In a mixer, whisk C2 Bettercreme until 80%.
3. Fold in C1 mixture into the C2 until well mixed.

Assembly:
Cut the choux puff into half, pipe a layer of coffee crème filling on the choux puff base. Then top the upper layer of choux. Dust some cocoa powder on top.

👉🏻Cookies & Cream Choux Puff
Crunchy Craquelin
1. Mix all A1 ingredients together
2. Roll into 2mm thickness and freeze
3. Cut dough into circles of 6cm diameter.

Pate a Choux/ Cream Puff
1. In a pot, bring B1 to a rolling boil
2. Off heat, add in B2 and stir to form a dough
3. On heat, cook the dough
4. Cool the dough slightly and beat in B3 gradually
5. Pipe dough onto a baking tray into 5cm rounds.
6. Put craquelin layer on top
Baking Temperature: 180°C
Baking Time: 35 mins

Oreo Filling
1. In a mixer, whisk Bettercreme until 80%.
2. Fold in Oreo crumbs until well combined.
3. Pipe filling into cooled choux.

Assembly:
Cut the choux puff into half, pipe a layer of oreo filling on the choux puff base. Top with the upper layer of choux.

👉🏻Salted Caramel Choux Puff
Crunchy Craquelin
1. Mix all A1 ingredients together
2. Roll into 2mm thickness and freeze
3. Cut dough into circles of 6cm diameter.

Pate a Choux/ Cream Puff
1. In a pot, bring B1 to a rolling boil
2. Off heat, add in B2 and stir to form a dough
3. On heat, cook the dough
4. Cool the dough slightly and beat in B3 gradually
5. Pipe dough onto a baking tray into 5cm rounds.
6. Put craquelin layer on top
Baking Temperature: 180°C
Baking Time: 35 mins

Salted Caramel Sauce
1. In a saucepan, heat C1 over medium heat until a thick, amber-colored liquid is formed.
2. Using a hand whisk, emulsify C2 into the caramel.
3. Slowly drizzle C3 into the hot caramel while stirring.
Take note that of the hot steam when stirring to
prevent scalding.
4. Allow the mixture to boil for 1 minute. Remove from heat and stir C4. Allow caramel to cool slightly before using it.

Choux Filling
1. Whisk Bettercreme until 80% peak formed.

Assembly:
Cut the choux puff into half, pipe Bettercreme filling on the choux puff base. Drizzle some salted caramel sauce on the crème, then top with the upper layer of choux.

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