Ingredients
Method
- Combine the softened butter until creamy and free of lumps.
- Mix in the brown sugar until the mixture becomes smooth and evenly blended.
- Stir in the sifted flour until a soft, uniform dough forms.
- Place the dough between two sheets of parchment paper and roll it into a very thin sheet about 2 mm thick.
- Transfer the rolled dough to a flat tray and freeze until completely firm, about 30 to 60 minutes.
- Preheat the oven to 200°C (390°F).
- Place the water, butter, and sugar in a saucepan and warm gently until the butter melts completely.
- Remove the pan from the heat, immediately add the flour, and stir vigorously until a dough comes together.
- Return the pan to low heat and stir continuously for 2 to 3 minutes to dry the dough slightly.
- Move the dough to a mixing bowl and allow it to cool until no longer warm.
- Gradually beat the eggs into the dough a little at a time, mixing thoroughly after each addition until the pastry is smooth and glossy.
- Transfer the finished choux pastry into a piping bag fitted with a large round tip.
- Pipe evenly sized rounds onto a parchment-lined baking tray, leaving space between each mound.
- Cut circles from the frozen craquelin using a round cutter that matches the pastry size.
- Place one frozen craquelin disk on top of each piped mound.
- Reduce the oven temperature to 180°C (350°F) and bake for 25 minutes. Briefly open and close the oven door, then continue baking for another 5 to 10 minutes until the pastries are golden, crisp, and dry.
- Transfer the baked shells to a cooling rack and let them cool completely before filling with chilled pastry cream.
Nutrition
Notes
These bakery-style cream puffs are wonderfully crisp on the outside with a delicate, airy center. Fill them with your favorite pastry cream just before serving for the freshest texture.