Choux au Craquelin with Diplomat Cream | 脆皮泡芙和卡仕达奶油酱｜Dessert Alchemy

Choux au Craquelin is a dessert made of choux pastry topped with a cookie disc, adding a sweet and crunchy layer to the cream puff. It is filled with Diplomat Cream which is lightened with whipped cream, making the cream light and fluffy.

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Diplomat Cream:
Milk 250g
Egg yolks 50g
Granulated sugar 60g
Cake flour 12g
Corn flour 12g
Vanilla bean 1/2
Unsalted butter 25g
Whipping cream 125g
Granulated sugar 9g

1. Add egg yolks, half the sugar (30g) to a bowl, mix slightly. Add cake flour and corn flour, mix till combined. Add Vanilla bean and mix well.
2. Add remaining sugar and milk to the pan, cook under medium heat, when it just starting to boil, with a few small bubbles appearing on the surface (around 60 degree Celsius). Remove from heat.
3. Pour hot milk to yolk mixture, pour slowly and keep stirring while pouring to prevent the yolk mixture from curdling. Stir until well combined and pour the mixture back to the pan.
4. Cook over medium heat and keep stirring to prevent mixture from getting burnt.
5. Cook until the mixture become thick and when it starts boiling, cook for another 1 minute (keep stirring).
6. Turn off the heat, add cold butter and mix until the butter is absorbed.
7. Pour the custard to a clean bowl, use a immersion blender to blend the custard (to remove any lumps).
8. Cover the custard with cling wrap (with the cling wrap directly touching the surface of the custard, this is to prevent skin forming on the surface of custard).
9. Refrigerate overnight.
10. Remove from fridge and stir with spatula until smooth.
11. Whip the whipping cream with sugar until stiff peak, add whipped cream to custard and fold it slowly until well combined (whipped cream should be added in 2-3 additions).
12. Refrigerate 1 hour before serving.

Craquelin:
Unsalted butter 40g
Light brown sugar 40g
Cake flour 50g

1. Add flour and sugar into a bowl, mix well.
2. Add cold butter cubes into the dry ingredients, cut the butter into small pieces using a dough scraper.
3. Lightly combine the butter with the flour with your hand, use your palm to knead the dough until it comes together and forms a dough.
4. Put the dough between 2 parchment papers and roll it out to 3mm thickness flat sheet. Refrigerate for 1 hour.

Choux:
Full cream milk 95g
Unsalted butter 40g
Granulated sugar 2g
Salt A pinch
Cake flour 55g
Egg 100g

1. Preheat oven to 180 degree Celsius.
2. Sift flour and set aside.
3. Add milk, butter, sugar and salt into a pan, heat up until it starts boiling, remove from heat immediately.
4. Add sifted flour and mix until it forms a dough.
5. Return to heat and cook under medium heat, keep stirring with spatula until there is a film forms at the bottom of the pan, remove from heat and transfer to a clean bowl. Spread the dough with a spatula and let it cool down.
6. Crack 2 eggs (room temperature) into a bowl and lightly beaten the eggs.
7. Add beaten eggs to the dough in 3-4 additions, mix until combine after each addition. When the mixture is dripping down from the spatula and presents a 4cm length reverse triangle hanging down from the spatula, stop adding eggs. (stop adding eggs once you achieve the desired consistency)
8. Transfer the mixture to a piping bag with a 1cm round piping nozzle.
9. Pipe the mixture onto baking tray lined with parchment paper with the size of 4.8cm diameter.
10. Remove the craquelin dough from the fridge and cut the dough with 4.8cm round cutter and place it on the choux.
11. Bake in the preheated oven at 180 degree Celsius for 30-35 mins. (do not open the oven while baking)
12. Remove from oven and let it cool down to room temperature. Pipe the filling into the choux.

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卡仕达鲜奶油酱：
牛奶 250g
蛋黄 50g
细砂糖 60g
低筋面粉 12g
玉米淀粉 12g
香草荚 1/2
无盐黄油 25g
动物奶油 125g
细砂糖 9g

1. 把蛋黄和一半的细砂糖（30g）加入盆里，搅拌均匀。加入过筛的面粉和玉米淀粉，搅拌均匀。加入香草籽，搅拌均匀。
2. 牛奶倒入锅内，加入剩余的细砂糖，中火煮至牛奶开始冒小气泡（差不多60摄氏度），离火。
3. 把热牛奶倒入蛋黄混合物中，一边倒一遍搅拌。再倒回锅中。
4. 中火煮，一遍不停搅拌以免糊底。
5. 煮至浓稠开始冒大气泡，继续煮1分钟（记得搅拌）。
6. 离火，加入黄油，搅拌至黄油完全融化和吸收。
7. 倒入盆内，用均值机搅拌以去除颗粒。
8. 用保鲜膜贴面包裹（贴面包裹可以防止卡仕达酱结皮）。
9. 入冰箱冷藏1天。
10. 从冰箱取出，用刮刀搅拌卡仕达酱至顺滑。
11. 淡奶油加细砂糖，打发至8-9分发，分次加入卡仕达酱中，用刮刀翻拌至淡奶油和卡仕达酱完全融合。
12. 冷藏一小时再食用。

脆皮:
无盐黄油 40g
黄糖 40g
低筋面粉 50g

1. 碗里加入面粉和糖，搅拌均匀。
2. 加入冷的黄油块，用塑料刮刀切拌至黄油成细块状。
3. 用手把面粉和黄油揉均匀。
4. 把面团放在两张烘培纸之间，用手稍微按平，用擀面杖擀成3mm厚。放冰箱冷藏1小时。

泡芙:
全脂牛奶 95g
无盐黄油 40g
细砂糖 2g
盐 一小撮
低筋面粉 55g
全蛋 100g

1. 烤箱预热180摄氏度。
2. 面粉过筛备用。
3. 锅里加入牛奶，黄油，糖和盐，中火加热至开始沸腾，离火。
4. 加入过筛的面粉，搅拌均匀成团。
5. 开中火煮面团，一直搅拌直到锅底出现一层膜，离火。把面团倒进干净的碗里，用刮刀把面团摊开以便降温。
6. 两个常温蛋，稍微打散。
7. 分次加入全蛋，每次加一点，搅拌至蛋液吸收，再加蛋液，加到面糊可以挂在刮刀自然留下，呈现4cm长的倒三角形。（只要达到此状态就停止加蛋液）
8. 把面糊装进裱花袋，用1cm圆形裱花嘴。
9. 烤盘上铺好油纸，把面糊挤到烤盘上，挤成直径大约4.8cm 圆坨。
10. 把脆皮面团从冰箱取出，用4.8cm 的圆形切模切出原片，放于挤好的泡芙上。
11. 放入烤箱180摄氏度烤30-35分钟 （中途不可打开烤箱）
12. 从烤箱取出，冷却至室温。把提前准备的卡仕达奶油酱灌到泡芙里。

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