Cream Puffs & Craquelin Tutorial | Full Choux Recipe | Cupcake Jemma
Recipe Overview
Overview
Cream puffs are a delightful treat that many find intimidating to make, but this recipe simplifies the process beautifully. The choux pastry is light and airy, creating the perfect vessel for the rich and creamy filling. The addition of craquelin on top not only enhances the texture but also adds a lovely crunch that contrasts with the soft pastry.
The filling, crème diplomat, is a luscious blend of pastry cream and whipped cream, making it light yet indulgent. The recipe guides you through the steps of making the choux pastry, emphasizing the importance of temperature and technique to achieve the perfect rise.
One of the standout features of this recipe is the flexibility it offers. You can customize the filling or even the flavor of the craquelin, making it a versatile option for various occasions. Whether you’re hosting a dinner party or simply treating yourself, these cream puffs are sure to impress.
After baking, letting the cream puffs rest in the fridge allows the flavors to meld beautifully, resulting in a dessert that is not only visually stunning but also incredibly satisfying to eat. This recipe is a must-try for anyone looking to elevate their baking skills.
Recipe Details
Steps & Tips
In a bowl, combine 35g of soft butter, 20g of caster sugar, and 20g of demerara sugar.
Tip: Using a mixture of sugars can add extra crunch to your craquelin.
Add 40g of plain flour to the butter and sugar mixture and press together with a spatula.
Press the mixture into a ball with your hands and roll it out between two sheets of a Ziploc bag.
Remove the dough from the freezer and cut out 5cm rounds using a cookie cutter.
Place the discs onto a baking sheet lined with greaseproof paper and freeze.
Tip: You can reroll offcuts of dough as many times as you like, just warm it up a bit in your hands.
Tip: Flipping the baking sheet over ensures you're not piping onto the pen, which can affect baking.
Prepare two baking sheets and create a template for piping the dough.
In a medium pan, combine 65g of whole milk, 60g of water, and 60g of chopped butter with a pinch of salt.
Heat the mixture on low-medium until it reaches a bubbling boil.
Remove from heat and add flour through a sieve to avoid lumps.
Stir the mixture on medium heat until it pulls away from the sides of the pan.
Transfer the hot mixture to a bowl to cool down.
Crack three eggs into a bowl and whisk them together.
Once the mixture is warm, add the eggs gradually, mixing well after each addition.
Transfer the dough to a piping bag and pipe onto the prepared baking sheets.
Place the frozen discs of craquelin on top of each piped dough blob.
Tip: Using a non-fan assisted oven helps the cream puffs rise more evenly.
Tip: If using a fan-assisted oven, lower the temperature by 15-20 degrees.
Bake in a preheated oven at 185°C for 15 minutes, then lower the temperature and bake for another 15 minutes.
Turn off the oven and leave the puffs inside with the door slightly ajar for 15 minutes.
Prepare crème pâtissière by heating 500g of whole milk with vanilla, then tempering with egg mixture.
Pass the mixture through a sieve and cool it down with cling film on the surface.
Tip: Whisk your crème pâtissière to smooth it out before making crème diplomat.
Whip 600g of cold whipping cream until medium peaks form.
Tip: Whipping cream is lighter and more stable than double cream, making it a good choice for filling.
Gently fold the whipped cream into the cooled crème pâtissière.
Poke holes in the cooled puffs and fill them with the crème diplomat using a piping bag.
Tip: You can freeze leftover crème diplomat and defrost it for future use.
Place the filled cream puffs in the fridge to allow the flavors to meld.
Tip: Letting the cream puffs sit in the fridge helps the filling and pastry marry together.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Choux pastry is a versatile dough used for making cream puffs, éclairs, and profiteroles.
- •Craquelin adds a crunchy texture to the cream puffs, enhancing both flavor and presentation.
- •Crème diplomat is a combination of pastry cream and whipped cream, creating a light and airy filling.
- •Choux pastry relies on steam for its rise, making it essential to bake at the right temperature.
