ID: 10454f87...
This recipe guides you through making classic Choux Au Craquelin, also known as cream puffs with a crunchy cookie topping. The light and airy choux pastry is topped with a sweet, crisp craquelin layer and filled with a luscious, smooth diplomat cream (a mix of pastry cream and whipped cream). The final puffs are adorably decorated to look like little cats.
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First, prepare the vanilla pastry cream and chill it, then fold it into whipped cream to create the diplomat cream. → Next, make the craquelin dough, roll it thin between parchment paper, and freeze it. → Then, prepare the choux pastry dough on the stovetop, cool slightly, and incorporate the eggs. → Pipe the choux pastry, top with discs of frozen craquelin, and bake until golden and puffed. → Finally, fill the cooled choux puffs with the prepared diplomat cream and decorate.
First, prepare the vanilla pastry cream and chill it, then fold it into whipped cream to create the diplomat cream. → Next, make the craquelin dough, roll it thin between parchment paper, and freeze it. → Then, prepare the choux pastry dough on the stovetop, cool slightly, and incorporate the eggs. → Pipe the choux pastry, top with discs of frozen craquelin, and bake until golden and puffed. → Finally, fill the cooled choux puffs with the prepared diplomat cream and decorate.
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The video uses a cute chick-shaped tool to separate egg yolks, but you can use any standard method.
Covering the pastry cream with plastic wrap directly on its surface is crucial to prevent a skin from forming while it chills.
Cooking the choux dough for 90 seconds after adding the flour helps to dry it out, which is essential for a good rise.
Do not open the oven door during baking, as the sudden temperature change can cause the choux puffs to collapse.
The cat decorations are a charming and optional step. You can simply fill the puffs and enjoy them as they are.
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