Today we’ll be making choux au craquelin! These delicious cream puffs are covered in a thin buttery cookie giving them a delicious crunchy texture. They’re filled with a delicious diplomat cream made from pastry cream and whipping cream, light and sweet enough to keep you wanting more. But the best thing is these are super easy to make, and they’re gluten-free!! If you don’t have gluten-free not to worry, you can just use regular flour as well!

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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

●● Recipe:

For the Choux
- 1/2 cup gluten-free flour
- 1/2 cup water
- 1/4 cup butter
- 1/2 tsp salt
- 2 large eggs + 1 small egg or 1/2 large egg

For the pastry cream
- 2 egg yolks
- 1/3 cup sugar
- 3 tbsp + 1/4 tbsp corn starch
- 1 cup milk

For the craquelin
- 1/2 cup gluten free flour
- 1/4 cup room temperature butter (60 grams)
- 1/4 cup sugar

For the diplomat cream
- pastry cream
- 3/4 cup heavy cream
- 1/4 cup sugar


■ For the choux (cream puffs):
1. Add water, butter, and salt to a medium size saucepan
2. Place saucepan on medium heat until butter melts
3. Once butter melts, stop the heat and add in the flour all at once
4. Stir until your dough forms a ball
5. Turn the heat on again, and cook the dough for 2 more minutes
6. Once dough cools down, add eggs, one egg at a time making sure to mix well in between
7. Add in vanilla
8. Add dough to a piping bag
9. Preheat oven to 425°F
10. Pipe into big rounds on a baking sheet lined with parchment paper
11. Place cut craquelin layer on the top of each cream puff
12. Bake at 425°F for 10 minutes on the top rack, then lower temperature to 400 °F bake for 15 minutes, then lower to 375°F and bake for 5-10 minutes or until golden brown and puffed.
13. Take out of the oven and let cool on a cooling rack,
14. Prepare the diplomat cream
15. Using a chopstick or piping tip, make little holes in the bottom of the choux au craquelin
17. Fill with cream until puff is heavier and cream comes out of the other side

■ For the pastry cream:
1. Whisk egg yolks with sugar for 2 minutes
2. Add corn starch and whisk until light yellow
3. In a saucepan, add the milk and place on medium heat until it’s hot (just before it starts to boil)
4. Take off the heat, and slowly add to the egg yolk mixture (add slowly so it does not scramble)
5. Place the mixture back in the sauce pan and place on medium heat
6. Whisk continuously until the pastry cream thickens and turns yellow and glossy, lower the heat and whisk for two minutes
7. Place the pastry cream in a glass container and cover with plastic wrap (make sure the pastry wrap directly on the pastry cream or else it will dry out)
8. Refrigerate for two hours

■ For the Craquelin:
1. Mix the sugar and butter until they form a smooth paste
2. Add the flour and mix until well combined
3. Place the dough between two sheets of parchment paper
4. Roll until 2mm thick and place in the freezer for at least 20 minutes

■ For the diplomat cream:
1. Whip the heavy cream until soft peaks form
2. Add sugar
3. Whisk until stiff peaks form
4. Whisk the pastry cream until smooth
5. Slowly add the whipping cream to the pastry cream and whisk until smooth and thick

للكسترد
2 صفار بيض
1/3 كوب سكر
1/4 3 معالق نشا
كوب لبن

لطبقة البسكويت فوق الشو
1/4 كوب زبدة
1/4 كوب سكر
1/2 كوب دقيق

للشو
1/2 كوب ماء
1/4 كوب زبدة
1/2 ملعقة ملح
2 1/2 بيضة

للكريمة
3/4 كوب كريمة خفق
1 ملعقة بودرة فانيلة
1/4 كوب سكر

M U S I C

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Time Stamps

00:00 intro
00:14 Making pastry cream
00: 39 Heating the milk
00:57 Cooking pastry cream
01:09 Perfect pastry cream consistency
01:22 Storing pastry cream in the fridge
01:36 Making 'craquelin' layer
02:08 rolling out craquelin
02:18 storing it in the freezer
02:21 Making choux pastry
03:02 Adding eggs to choux pastry
04:03 Piping out choux
04:17 Adding the craquelin on top
04:34 Baking instructions
04:45 Bringing them out of the oven
04:47 Making diplomat cream
05:42 Filling in choux au craquelin
06:11 Choux au crauqelin reveal!

#chouxaucraquelin #glutenfree #creampuffs #arwiesbakery

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