Choux au craquelin (shoo - o - khra - ka - la) are delicate crème puffs made ultra luxurious with Vanilla bean crème mousseline. Chef Kobi Brown pairs these decadent puffs with salted caramel for a delicious & oozy filling. As light as air, each choux is individually topped with a dark sugar craquelin for a crackly top.
~ Gather Your Ingredients ~
|THE FILLING: VANILLA BEAN MOUSSELINE CRÈME|
|1 Andapa ‘Organic’ Vanilla Bean [Add to cart]|
|250 g Milk|
|25 g Corn Flour|
|60 g + 185 g Butter|
|100 g Sugar|
|3 Egg Yolks|
|THE FILLING: SALTED CARAMEL|
|Sugar 100 g|
|Water 50 g|
|Butter 20 g|
|Cream 40 g|
|Salt 1 tsp|
|100 g All Purpose Flour|
|70 g Unsalted Butter|
|80 ml Milk|
|80 ml Water|
|5 g Sugar|
|2 g Salt|
2 Large Eggs (3 Medium)
FOR THE CRACKLE ON TOP: CRAQUELIN
|40 g Butter|
|50 g Sugar|
|50 g Flour|
~ Preparation Instructions ~
VANILLA BEAN MOUSSELINE CRÈME
1. Warm milk on low heat in a heavy base sauce pan.
2. Slit the vanilla bean & carefully scrape the vanilla caviar with a pairing knife.
3. In a mixing bowl, add egg yolk, sugar, corn flour & the vanilla caviar. Whisk all together.
4. Pour the mixture into the milk, add the vanilla pod as well and keep stirring until you get a thicker consistency.
5. Add 60 g butter and mix well to incorporate in the mousseline crème.
6. Remove from heat and allow to cool for few minutes. Remove the vanilla pod.
7. Cover the mixture with a cling film & store in the fridge for about 20-30 minutes.
8. Meanwhile, whisk the remaining butter until soft in a standard mixture and keep aside.
9. Remove the cooled crème mixture & whisk together with the softened butter gradually until fully homogenised.
1. Prepare a caramel by heating sugar in a small saucepan, add water, stir and combine until the sugar turns into a light amber colour.
2. Stir in the butter until melted & combined.
3. Remove from heat & slowly whisk in the cream and salt. Let in cool and then transfer into a pastry bag.
1. Add the butter, flour & sugar and beat all ingredients using a mixing machine till they come together and smooth.
2. Spread the dough evenly on a silicone mat or parchment paper. Then cover with another mat or parchment paper.
3. With the aid of a rolling pin, roll out dough to about 1mm thickness.
4. Keep in the freezer for about 15-20 minutes for the dough to harden.
5. Remove from freezer and cut into circles to be individually placed on top of the choux pastry.
You can also prepare the craquelin in advance. Simply wrap & refrigerate until ready to use.
1. In a sauce pan bring to boil milk, water, salt, sugar and butter.
2. Add flour and stir constantly until dough comes off the sides of the pan.
3. Pour the hot mixture in a mixing machine and beat the mixture on low speed until it is cooled down to about room temperature.
4. Gradually add beaten eggs until fully incorporated into the dough.
5. Transfer the dough in a pastry bag, make a circle template on a silicone mat/parchment paper and then pipe the mixture.
6. Place the craquelin pieces on top.
7. Bake at 180 degree celsius for about 10 mins, then reduce temperature to 140 degrees and bake for an additional 15-20 mins until the choux pastry is puffed and golden brown.
8. Let it cool.
~ Time To Assemble ~
1. Once the choux is cooled down, make a small hole from below.
2. Using a pastry bag, inject the mousseline crème on to the hole first, then inject the salted caramel & then the mousseline crème again. Smoothen the base of the choux & remove any extra crème.
3. Dust powdered sugar & serve as you please.
Bite onto the crackly top, as the sumptuous vanilla crème & caramel filling oozes out & melts in your mouth. Bon appétit!