- craquelin topping
- 60 g butter
- 50 g white sugar
- 60 g plain flour
- Combine to a dough like consistency and roll out and refrigerate between sheets of baking/ silicone paper.
- This is the topping we will put on top of the choux pastry and bake to get a pleasant crunchy crackly topping .
- For the pate a choux ( fancy french for choux pastry)
- We need
- 200 g butter
- 300 g flour
- 500 ml water
- 9 eggs….simple formula 2-3-5-9….since the time I was a mere stripling.
- Melt butter in water and when it comes to a boil , add flour and stir till comes away from the bottom of the pot. Take off the heat and allow to cool down slightly. Add in the eggs one at a time using a spoon or so.. don’t use a whisk keboz it will get stuck in the middle.
- Then the paste can be baked , fried , or poached..
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..
