Craquelin Choux


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As I mention on my previous post, I just joined cooking/baking group called Homemade Lovers, where every month we have to do task given by group leader and execute it as good as we can. This month challenge is choux pastry or mostly known here in Indonesia as “kue soes”. I have ever post choux pastry recipe in my old post, but this version I admit had better result. I got the perfect puffy pastry with huge space inside to filled with cream.

We were pushed to make something unique, not just ordinary choux pastry. There are several ideas shared in our group, but my minds stuck to this Craquelin Choux. I have been wondering how to make it since long time. I first noticed this type of choux pastry in the final of Masterchef Junior Australia a few years ago. Yes, I said Junior. How to make the crack on the top of the choux. Now, I know how!

Choux Ingredients:

  • 65 gr bread flour
  • 50 gr margarine
  • 150 ml water or milk
  • 1 tsp Caster sugar
  • a pinch of salt
  • 2 Large eggs

Methods:

  1. Heat margarine + water/milk + sugar + salt in a saucepan until margarine is melted. As soon as margarine is melted remove the pan from the heat (don’t let it boil too long as the batter will turn out dry)
  2. Add in flour and stir mixture with wooden spoon or spatula until the dough forms a ball and no longer sticks to the sides of the pan. You may notice the dough seems wet, not to worry after few minutes the flour absorbs the water.
  3. Preheat the oven to 170°C (even tough the recipe called for 200°C)
  4. Add eggs and mix again until it well incorporated
  5. Pour in to the piping bag with the nozzle as preference.
  6. Bake for 40 minutes in 170°C.

* Make sure baking sheet that already greased thinly with margarine and dusted with flour

**I have ever tried baked this in 200°C for 20 mins but it burnt. I found this way stabilize the temperature and less possibility to be burnt and your choux would still rise beautifully. And, after you are done, do not open your oven immediately. Turn off the gas and let the choux sit inside for 10-15 minutes before you let it out.

Cream Pastry ingredients:

  • 1 egg and 1 egg yolk
  • 1 tbsp corn flour
  • 60 gr Caster sugar
  • 250 ml milk (you can reduce to 200 ml)
  • 1 tbsp margarine (I forgot to put it in!!!!)
  • 1/2 tsp Vanilla extract / essence

Method:

  1. Whisk the eggs, sugar and corn flour until thick and pale in colour.
  2. Place the cream and the milk in a saucepan and bring to boil.
  3. Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring. Wait for a few minutes, add in margarine and vanilla. Stir until it well incorporated with the cream. While cooling, cover it with the plastic clingwrap to avoid the cream turn dry. Chill in the refrigerator until needed.

* You may prepare this filling one day in advance.

 

Craquelin ingredients:

  • 50 gr Butter
  • 40 gr sugar
  • 60 gr All purpose Flour

Method:

  1. Beat butter and sugar till light and creamy, add in sifted flour, mix to combine.
  2. Keep the fridge to harden.
  3. Place dough in between two sheets, roll thinly
  4. Cut into small square and place on top of the choux pastry

 

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