choux pastry with craquelin

  • 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..

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