Choux Au Craquelin (or crispy cream puffs) are a classic French delicacy. Choux buns are baked with a crunchy craquelin layer on top, they’re divine!
Equipment
- Digital scale
- Digital oven thermometer
- Rubber spatula
- Hand whisk
- Stand mixer
- Silicone baking mat
- Perforated “air” baking mat
- Rolling pin
- Piping bag
Ingredients
For the choux bun
- 60 g (¼ cups) Unsalted butter 82% fat content
- 60 g (¼ cups) Water
- 60 g (¼ cups) Whole milk
- ¼ teaspoon salt
- 1 teaspoon Granulated sugar
- 70 g (½ cup + 1 tablespoon) Bread flour high protein content flour, eg. 13%
- 110 g Egg Approx 2 eggs. Room temperature. Might need slightly more or less, see tips
For the craquelin
- 100 g (½ cup – 1 tablespoon) Unsalted butter Room temperature
- 100 g (½ cups) Cane sugar
- 100 g (¾ cups) All purpose flour
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
