Presentation
Craquelin pu ffs are modern French pastry treats made from the traditional puff recipe to which a disc of uncooked craquelin pastry is added before baking to create a delicious crispy dome. Try our colorful version with Taste and Color!
ALSO READ Rainbow doughnut.
Ingredients
For the choux pastry:
- 180 g of water
- 5 g of milk powder
- 80 g of butter
- 120 g of Flour Sweet Talents Sponge Cake, Cakes and Puffs o Soft Cake
- 220 g of eggs
- 3 g of salt
- 2 g sugar
For the craquelin paste:
- 300 g of butter
- 360 g of Dolci Talenti Biscuits and Shortbread Flour o Pastries
- 360 g of brown sugar
- 10 g of Taste and Color
Preparation
- To prepare the craquelin dough: In a planetary mixer, soften the butter with the brown sugar; once a smooth mixture is obtained, finish the dough by adding the flour and Taste and Color.
- Cover everything with plastic wrap and let it rest in the refrigerator for 1/2 hour.
- To prepare the choux pastry for the cream puffs: place the water, milk powder, butter, salt and sugar in a saucepan, then bring everything to a boil.
- Add the flour and cook on the stove for about two minutes, until the batter is firm and does not pull away from the bottom.
- Place the mixture in the planetary mixer with the leaf hook and add the whole eggs a little at a time until fully absorbed.
- Line a baking sheet with baking paper and form the puffs with a sac-à-poche using a “10” nozzle.
- Remove the craquelin dough from the refrigerator and with the other side of the nozzle used to form the puffs, form circles in the dough.
- Lay each circle on top of the puffs. Bake at 185°c for 15 min. with valve closed for the first 10 min.
Thanks to Giulia Cerboneschi for the recipe and Maddalena of Cucina Scacciapensieri for the photos.
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