Craquelin Choux Recipe with Coffee and Dulce de Leche

CHOUX AU CRAQUELIN

CRAQUELIN

• 25 g butter room temperature
• 30 g granulated sugar
• 30 g all-purpose flour

CHOUX PASTRY

• 30 g water
• 30 g milk
• 30 g butter
• ¼ teaspoon salt
• 5 g granulated sugar
• 35 g strong bread flour 12–14% protein
• 60 g large eggs about 1–2 eggs, room temperature

CHOCOLATE DECORATION

• 50 g dark chocolate

COFFEE CRÈME

• 400 g cream
• 3 tablespoon powdered sugar
• 1 teaspoon vanilla sugar
• 1 teaspoon instant coffee powder

SALTED DULCE DE LECHE

• 100 g dulce de leche
• ¼ teaspoon salt

CRAQUELIN

• Cream the butter and sugar together until well combined. Add the flour and mix until the mixture becomes crumbly.
• Place the dough between two sheets of parchment and roll it out to about 2–3 mm thickness.
• Freeze the rolled craquelin for 30–40 minutes so it firms up before cutting.

CHOUX PASTRY

• Preheat the oven to 180°C (conventional). Line a baking tray with parchment paper or a silicone mat.
• In a saucepan, bring the water, milk, butter, salt, and sugar to a boil over medium heat, stirring occasionally so the solids dissolve. Remove from heat, add the flour, and stir quickly with a heatproof spatula until completely incorporated. Return to medium heat and stir constantly for about 2 minutes until the dough forms a ball and leaves a thin film on the pan.
• Transfer the dough to a mixer fitted with a paddle or use a hand mixer. Mix on low for 2 minutes to cool slightly. Whisk the eggs separately, then add them gradually—about one third at a time—until the dough reaches a smooth, glossy, slightly sticky consistency that will hold its shape. You may not need all of the egg.
• Pipe rounds about 5 cm in diameter using a piping bag fitted with a 1 cm round tip (Wilton 1A works well).
• Remove the frozen craquelin and, using a 6 cm cookie cutter, stamp out circles slightly larger than the piped choux and place them on top of each piped pastry.
• Bake for 30–35 minutes without opening the oven door, until the choux are golden and crisp. At about 28 minutes, if needed, quickly pull the tray out a little and pierce each choux with a skewer to release steam, then return to the oven for a few more minutes. Times vary by oven—shells should be firm and crisp.
• Cool the choux near the still-warm oven top for a few minutes to prevent a sudden chill that can cause collapse, then transfer to a rack to cool completely.

CHOCOLATE DECORATIONS (OPTIONAL)

• Temper the dark chocolate and spread it thinly on parchment or acetate. When it is nearly set, cut six 6 cm circles with a cookie cutter and let them finish setting. Remove and reserve.

SALTED DULCE DE LECHE

• Stir the salt into the dulce de leche and fill a small piping bag. Set aside until ready to assemble.

COFFEE CRÈME

• When ready to serve, whip the cream with powdered sugar, vanilla sugar, and instant coffee until it forms stiff peaks.
• Transfer the whipped coffee cream to a piping bag fitted with a large round tip (about 18 mm).

ASSEMBLING

• Slice the top off each choux horizontally, creating a small opening for filling.
• Pipe coffee cream into each choux up to the edge, then pipe a small amount of salted dulce de leche into the center of the cream. Top with a chocolate disc and pipe a small dollop of coffee cream on top.
• Warm a teaspoon under hot water, dry it, then press gently into each cream dollop to create an indent. Fill each indent with a little more salted dulce de leche. Clean the spoon between indenting and filling.