Craquelin Pour Choux Recette Food
More about "craquelin pour choux recette food"
CHOUX AU CRAQUELIN RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 4Calories 155 per servingCategory Pastry
- To Make the Craquelin Top by Hand: In a medium bowl and using a flexible spatula, mash together brown sugar and butter, then stir until smooth and creamy, about 3 minutes.
- Add flour and salt, thoroughly mixing until no dry flour remains and a damp, crumbly meal has formed, about 2 minutes.
- Alternatively, to Make the Craquelin Top in a Stand Mixer: In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter on medium speed until smooth and creamy, about 2 minutes.
- Scrape down the bowl and beater with a flexible spatula. Add flour and salt, then beat on medium-low speed until no dry flour remains and a damp, crumbly meal has formed, about 2 minutes.
- Using your hands, bring dough together to form a ball (it will be a bit sticky but do not add extra flour). Place a sheet of parchment paper on a work surface and set dough on top.
- Cover with a second sheet of parchment paper. Using a rolling pin, roll out dough into a 1/8-inch-thick rough rectangle 1/8 inch thick (it should be about 12-by-14 inches in size); reposition both sheets of parchment paper as needed to minimize creasing.
- Remove top sheet of parchment paper. Using a 2-inch round cutter, stamp out 18 pieces of craquelin. Working quickly, transfer craquelin rounds to the prepared baking sheet in a single layer, and return to freezer; you may need to slide an offset spatula under the cut-outs to loosen them from the parchment paper.
- Adjust oven racks so that one is in upper-middle position, the other is in lower-middle position, and preheat oven to 375°F (191°C). Line two aluminum baking sheets with parchment paper.
- Holding the filled pastry bag at a 90° angle, apply steady downward pressure and pipe a 2-inch-wide choux (see note). To stop piping, cease applying pressure and swirl pastry tip away.
- To Fill Sandwich-Style Choux au Craquelin: Turn off oven. Let trays rest in oven with oven door partially open for 30 minutes. Remove from oven and let cool completely, about 15 minutes.
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5/5 (8)
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