Ingredients

For the Craquelin:

33g room temperature unsalted butter

40g sugar

40g all-purpose flour

For the Choux Pastry:

65g all-purpose flour

65g milk

65g water

60g unsalted butter

2g salt

3 eggs

For the Pastry Cream:

2 egg yolks

35g sugar

10g cornstarch

200g milk

1 tsp vanilla extract (omit if not available)

For the Whipped Cream:

170g heavy cream

17g sugar

Instructions:

1. Prepare the Craquelin:

In a bowl, mix 33g of room temperature unsalted butter, 40g of sugar, and 40g of all-purpose flour until well combined.

Roll the dough between two sheets of parchment paper to a thickness of about 2mm.

Place in the freezer to harden.

2. Make the Choux Pastry:

Preheat your oven to 180°C (356°F).

In a saucepan, combine 65g of milk, 65g of water, 60g of unsalted butter, and 2g of salt. Heat until the butter melts and the mixture comes to a boil.

Remove from heat and immediately add 65g of all-purpose flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Return the pan to low heat and cook for another 1-2 minutes to dry out the dough slightly.

Transfer the dough to a mixing bowl and let it cool slightly.

Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.

3. Pipe and Bake the Choux Pastry:

Pipe the dough onto a baking sheet lined with parchment paper into small rounds.

Remove the craquelin from the freezer and cut out circles to place on top of each choux round.

Bake in the preheated oven for 25-30 minutes or until the puffs are golden brown and crisp. Allow to cool completely.

4. Prepare the Pastry Cream:

In a bowl, whisk together 2 egg yolks, 35g of sugar, and 10g of cornstarch until smooth.

In a saucepan, heat 200g of milk until it just begins to boil.

Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove from heat and stir in 1 tsp of vanilla extract (if using).

Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.

5. Whip the Cream:

In a mixing bowl, whip 170g of heavy cream with 17g of sugar until soft peaks form.

6. Assemble the Cream Puffs:

Once the pastry cream is chilled, fold in the whipped cream to lighten it.

Fill a piping bag with the cream mixture.

Slice the top off each choux puff and pipe the cream into the bottom halves. Replace the tops.

Enjoy these delightful cream puffs with crispy choux pastry! Perfect for any occasion, these treats are sure to impress your guests.