Choux Au Craquelin

Cream puff / Choux paste recipe
Mix all the ingredients in a pot on low heat except the flour & eggs

1 cup water
90g butter (unsalted)
1/2 tsp salt
2 tsp sugar

1 cup flour

Once the butter is melted, add the flour and stir until well combined and the dough stops sticking to the pot and into a ball. Turn off heat only when the dough is cooked.

4 eggs

Cool the mixture slightly and stir in the eggs one by one. Pipe onto baking tray lined with greaseproof paper.

Craquelin recipe
1/4 cup butter
1/3 cup brown sugar (casonade)
1/2 cup flour

Mix in sugar with butter using a spatula and fold the flour in. Roll thinly in between
2 sheets of plastic and freeze for 10 minutes.

Cut into circles and place the Craquelin on top of the piped puffs.

Bake for 25-30 minutes on 200 degrees. Cool and serve with piped Chantilly cream

Chantilly cream recipe

1 cup whipping cream
6 Tbsp icing sugar
1 tsp vanilla essence

Whip the cream and add the sugar & vanilla Essence. Whip until firm.
Pipe into the cooled cream puffs