Choux Au Craquelin | Cream Puffs !! | The Golden manifest Of French patisserie

#chouxaucraquelin #creampuff #chouxpastry
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Choux Au Craquelin | Cream Puffs !! | The Golden manifest Of French patisserie
If you're a fan of exquisite French pastries, the Choux au Craquelin is a dessert you simply cannot resist.
Crafting Choux au Craquelin is an art in itself, blending the rich history of French pastries with modern culinary expertise.
This delectable treat combines the airy elegance of choux pastry with the crispy, sweet charm of Craquelin topping.

In this Video, we'll guide you through the steps of creating this culinary masterpiece that will undoubtedly delight your taste buds.

INGREDIENTS
(Crème Diplomat)
Milk - 500g
Egg Yolks - 5 (75g)
Sugar - 100g
Flour - 25g
Corn Flour - 25g
Vanilla Extract - 1 Tsp
Butter - 100g
Whipping Cream - 1/2 Cup
Icing Sugar - 2 Tbsp

(Craquelin Biscuit)
Unsalted Butter - 43g
Brown Sugar - 50g
Flour - 50g

(Choux Pastry)
Milk - 60g
Water -60g
Butter - 55g
Salt - 1/4 Tsp (1g)
Sugar - 1 Tsp (6g)
Flour - 60g (sieved)
Eggs - 110g

BAKING INSTRUCTIONS
On a Fully Pre-Heated Oven Bake At 170c For 30 to 40 Minutes
Then At 150c For About 5 Minutes
(Do Not Open The Oven Door In Between)
Once Baked Slightly Open The Oven Door And Leave it Inside For a Few Minutes.
As soon as you take them off the oven poke a small hole on the bottom and let it cool completely.





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