Choux au Craquelin

Choux au Craquelin

With recipe
Choux au Craquelin are a French classic. The crispy profiteroles are filled with a delicious vanilla cream.The sugar crust makes them extra special.

INGREDIENTS (Makes 35)

For the cream

½ vanilla pod
560 ml milk
½ tsp salt
125 g sugar
40 g cornstarch
7 egg yolks (size M, approx. 115 g)
45 g cold butter
2½ tsp vanilla extract
300 g cold cream

For the sugar mixture

80 g soft butter
80 g brown sugar
¼ tsp salt
100 g wheat flour (type 405)

For the dough

125 ml milk
125 ml water
100 g butter
1 tbsp sugar
½ tsp salt
160 g wheat flour (type 405)
4 – 5 eggs (size M)

PREPARATION

Step 1
For the cream, cut the vanilla pod lengthways with a small knife, then scrape out the vanilla pulp with the blunt side of the blade.  Bring the milk, scraped vanilla pod, vanilla pulp and salt to a simmer in a large saucepan over medium heat. Remove the pan from the heat, put the lid on and let the mixture sit for 30 minutes.

Step 2
Mix the sugar and starch with a whisk in a large bowl. Mix in the egg yolk until the mixture lightens slightly. Return the vanilla milk to the stove and bring to a simmer again over medium heat.

Step 3
Gradually add half of the hot milk mixture to the egg yolk and sugar mixture with a ladle and stir immediately. Return the milk and egg yolk mixture to the saucepan with the rest of the milk mixture and heat over medium heat, stirring constantly, until the pudding thickens and bubbles gently, then cook for another 2 minutes, stirring constantly. Remove the pudding from the heat. Stir in the cold butter in three pieces at a time, then mix in the vanilla extract.