Choux Au Craquelin (Candy Cookie Choux / Cream Puffs)
Ingredients
Cookie:
- 40g Unsalted butter
- 40g Sugar
- 45g Cake flour
Custard:
- 2 Egg yolks
- 40g Sugar
- 12g Cornstarch
- 4g Vanilla bean paste
- 200g Hot milk
- 15g Unsalted butter
Choux:
- 40g Unsalted butter
- 1g Salt
- 45g Water
- 45g Milk
- 55g Cake flour
- 100g Egg
- 200g Heavy cream + 20g Sugar
- 280g Sugar + 80g Water
Instructions
Cookie:
- Soften butter at room temperature, add sugar and mix.
- Sift the flour, mix, put in a piping bag and squeeze onto paper foil.
- Cover with paper foil, press flat and place in freezer.
Custard:
- Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.
- Add a little warm milk and mix evenly, then add the rest of the milk and mix.
- Continue stirring and heat over low heat. When it becomes thick, stir quickly to mix.
- When large bubbles rise, remove from heat and add butter and mix.
- Put it in a bowl and close the top with plastic wrap so that it does not come into contact with air, and put it in the refrigerator.
Scheuknead:
- Put butter, salt, water, and milk in a pot and heat it up. When bubbles come up, remove from heat.
- Sift the flour, mix it evenly, and fry it over low heat for about 1 minute.
- Transfer to a bowl, cool slightly, and then divide the eggs and mix.
- If the dough stretches into a pointed triangle when you lift it up, put the dough into a piping bag.
- Squeeze about 4.5 to 5 cm on the oven pan and place the cookies on top.
- Bake in an oven at 190 degrees for 15 minutes, then lower the temperature to 160 degrees and bake for another 15 minutes.
- Never open the oven door while baking. (Sugar collapses)
- Open the oven door slightly, leave it for another 10 minutes, then take it out and cool it completely.
Diplomat Cream:
- Whip the whipped cream with sugar and gently mix the custard cream.
- Add the custard cream to the fresh cream, mix well, and put it in a piping bag.
- Fill the cooled choux with cream
- Put sugar and water in a pot and boil over low heat. (Do not stir; boil as is.)
- When the color darkens slightly, remove from the heat, coat the top of the choux with syrup and cool.
