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
