1/2 stick unsalted butter, softened (60 g) 1/4 cup granulated sugar (50 g) 1/2 cup all-purpose flour (60 g)
Choux Pastry
3/4 cup water (180 ml) 2/3 stick unsalted butter (75 g) 1/3 tsp salt 1 cup all-purpose flour (115 g) 3 large eggs (add a 4th only if needed, in parts)
Pastry Cream (Custard)
2 tbsp cake flour or all-purpose flour (~20 g) 4 tbsp sugar (50 g), or up to 6 tbsp for sweeter taste A pinch of salt 2 cups whole milk (500 ml) 3 egg yolks Vanilla extract (optional)
Whipped Cream
1 cup heavy cream (240 ml) 1 tbsp sugar
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👨🍳 Instructions
1. *Make the Craquelin*
1. Mix softened butter and sugar until smooth. 2. Add flour and mix into a soft dough. 3. Roll between two sheets of parchment to \~1/8 inch (2–3 mm) thick. 4. Freeze until firm, then cut into \~2-inch (5 cm) circles.
2. *Make the Choux Pastry*
1. In a saucepan, combine water, butter, and salt. Bring to a boil. 2. Reduce heat to low. Add flour all at once. 3. Stir vigorously with a wooden spoon until it forms a smooth dough. 4. **Key tip: Dry the dough over low heat for about 5 minutes**, stirring constantly. It should form a film on the bottom of the pan. 5. Transfer to a bowl, spread out slightly, and let it cool until warm (not hot). 6. Add eggs one at a time. Stir until smooth before adding the next. 7. For the final egg, add gradually — you want the dough to form a 'V' when lifted. 8. Pipe into mounds on a baking sheet. 9. Place one craquelin circle on top of each.
3. *Bake*
Bake at **375°F (190°C) for 10 minutes**. Without opening the oven, reduce to *335°F (170°C) and bake 25–30 minutes* more. Cool completely on a wire rack.
4. *Make the Custard*
1. Mix flour, sugar, and salt in a bowl. 2. Warm milk in a saucepan until just about to boil. 3. Gradually whisk dry mix into the hot milk. Stir constantly to avoid lumps. 4. Cook until thickened (1–2 minutes). 5. Temper egg yolks by slowly adding hot mixture to them, whisking. 6. Return everything to the pan. Cook on medium for \~3 minutes until smooth and thick. 7. Optional: strain for extra smoothness. 8. Cover with plastic wrap (touching surface) and chill.
5. *Make the Whipped Cream*
1. Use a cold bowl. Whip heavy cream until soft peaks form. 2. Add sugar and continue to whip until stiff peaks form.
6. *Make the Filling*
Fold whipped cream into the cooled custard. Mix until smooth.
7. *Assemble*
1. Poke a hole in the bottom of each puff. 2. Pipe in the cream filling. 3. Serve immediately or fill just before serving for max crunch.
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🔑 Key Tips for Perfect Choux
Drying the dough is crucial. Take your time during that step — under-dried dough leads to flat or soggy puffs. Add eggs gradually. Texture matters more than exact quantity. Bake thoroughly — do not open the oven during baking. Fill only when cool and ready to serve, or they'll lose their crispiness.
What's up everyone? Today we're making choux au craquelin.
First we need butter, soft enough to mix but not melted.
Add about a quarter cup of regular white sugar and mix until it's nice and smooth.
These cream puffs taste like they came straight from a pastry shop and all you need are simple
ingredients but there are a few tricks to get them just right and I'll show you exactly how.
Add half a cup of all-purpose flour right into the butter and sugar and mix it into a dough.
Mix until it comes together into a soft dough ball.
Now you need a sheet of parchment paper. Place the dough on it. Press it down a bit with your palm
then cover with another sheet. This way it's going to be way easier to roll it out.
Grab a rolling pin and roll the dough out nice and thin.
You're aiming for about an eighth of an inch thick. Thin but not paper thin.
Carefully transfer the dough onto any flat surface or cutting board
and pop this in the freezer and leave it there until it's ready for its turn.
Time to make the choux pastry. It's pretty easy but there's one important detail I'll
mention in a bit. Pour some water into a saucepan with a thick bottom,
toss in a piece of butter and throw in a third of a teaspoon of salt.
Set the heat to medium and wait for the butter to melt. Once the butter is melted give it a stir
until smooth then let it come to a boil. Now turn the heat to low and toss in all the flour in one
go. No need to sift the flour. Stir everything with a wooden spoon and keep mixing until it
together nice and smooth. So here's the important detail guys. You want to dry the dough really
well. It usually takes me about five minutes. If it's too moist the puffs might collapse or turn
out dense but if you dry it properly that's the secret to getting them tall, hollow inside and
perfectly shaped. And now we'll need to let the dough cool for a bit. I just move the dough into
a clean bowl and then I spread it out a bit to help it cool faster. What matters is that the dough's
warm not hot. Now that the dough's cooled down we can start adding eggs. Add them one at a time
to make mixing easier and control the texture. It'll be lumpy at first but don't worry. It gets
smoother as you mix. Add the next egg and mix it in again but this isn't the texture we're looking
for. Not yet. So I'm adding the third egg but this time I'm cracking it into a separate bowl
and I'm going to add it in parts just to control the texture and make sure the dough doesn't get
too runny. Add half first, mix it up and see how the dough's looking. It's not there yet
so I add the rest of the eggs and give it a good mix. It's still too thick, not quite the texture
we need. Gotta add one more egg doing it in parts again. If the eggs are big three usually do the
but not this time apparently. And we mix again. You want it smooth and shiny, thick but soft
enough to pipe. When you lift the spoon it should stretch and drop off kind of like a v-shape.
Now pop it into a piping bag and set it aside. Now back to the crackling. Take it out of the freezer,
peel off the parchment paper and we'll need to cut out little circles. These will be our
crunchy tops. Use a glass to cut them out, ideally about two inches in diameter.
If it's too firm to cut, let it sit for a minute. It'll soften up fast. Now place a sheet of
parchment paper on your baking tray and use that same glass to lightly mark circles. I like to dust
it with a bit of flour. It helps mark the right size for the cream puffs. All right let's finally
pipe this dough guys. Keep the bag straight and fill in those circles. Now take one of those crackling
circles, place it right on top of each puff. Perfect. Now pop them in the oven. See the video
description for baking temperature and time. In the meantime we're gonna make our custard.
We'll need two tablespoons of regular all-purpose flour but if you've got cake flour even better.
I actually prefer it that way. Add four tablespoons of sugar and a pinch of salt
to balance things out and just give it a good mix until everything's nice and smooth.
Now we need three egg yolks. Crack the eggs and separate the yolks from the whites.
Then put the yolks into a separate bowl. Next up pour two cups of milk into a saucepan,
preferably one with a thick bottom. Set it on the stove and turn the heat to medium.
Heat the milk until it's just about to boil. Gradually add the dry ingredients we prepared
earlier. Sprinkle in a little at a time, stirring right away. If you pour it all in at once or don't
mix quickly enough you'll end up with lumps. Cook the mixture until it thickens, about one minute.
Then slowly pour in the eggs in a thin stream to temper them.
Now pour the egg mixture back into the saucepan with the rest and stir everything together.
Cook the cream for about three minutes, whisking constantly until it thickens to a smooth
velvety texture. Pour the custard into a cool bowl to stop the cooking.
You can strain it for a smoother texture but it's optional.
Once the custard has cooled to about room temperature, cover it with some plastic wrap.
Make sure it touches the custard surface so it doesn't form a skin.
Pop the custard into the fridge to cool and sediment. About 20 to 30 minutes should do it.
All right, let's whip the cream. Grab a super cold bowl. Freezer cold is even better. And pour
in one cup of heavy cream. It whips up much better this way. Start whipping on low speed
and once you see some foam, turn it up to medium and keep going.
Once soft peaks start to form and the cream thickens, add a tablespoon of sugar. Keep going
until you've got stiff peaks. Now take the chilled custard out of the fridge. It's nice and set,
exactly how we want it. Scoop the custard into the whipped cream
and beat it on low speed until everything's smooth and combined.
That's the consistency we want. If you're enjoying this video and this beautiful cream
puff filling, now's a perfect time to like and subscribe to the channel.
Take the cream puffs out of the oven and give them a little time to cool down.
Ah, they look absolutely adorable. They're so crunchy, guys. Can't wait to see what's inside.
Now scoop the cream into a piping bag. Poke a little hole in the bottom of each puff
and squeeze the cream inside. All right, time to cut these open, folks.
Pro tip, fill them right before serving so they stay nice and crisp.
And here they are, a crunchy crust with delicate cream that melts in your mouth.
Definitely worth making. Thanks for watching, guys. Make sure to like and subscribe,
and I'll see you later.
