Raspberry Choux au Craquelin

 Raspberry Choux au Craquelin recipes 

 

simple recipe for Raspberry Choux au Craquelin:

Ingredients:

For Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

4 large eggs

A pinch of salt

For Craquelin:

1/4 cup unsalted butter (softened)

1/3 cup brown sugar

1/2 cup all-purpose flour

For Filling:

Fresh raspberries

Whipped cream

Instructions:

Choux Pastry:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a saucepan, combine water, butter, and salt. Bring to a boil.

Add the flour all at once and stir vigorously until a smooth dough forms. Cook for an additional 1-2 minutes, then remove from heat.

Allow the dough to cool slightly, then add eggs one at a time, beating well after each addition, until you have a smooth and shiny batter.

Transfer the choux pastry into a piping bag and pipe small rounds onto the prepared baking sheet.

Craquelin:

In a bowl, mix softened butter, brown sugar, and flour until it forms a crumbly texture.

Roll out the craquelin dough between two sheets of parchment paper to a thickness of about 1/8 inch.

Use a round cookie cutter to cut out circles that match the size of your choux pastry rounds.

Assembly:

Place a craquelin disc on top of each choux pastry round.

Bake in the preheated oven for 20-25 minutes or until the choux pastry is golden brown and puffed up.

Allow the pastry to cool completely.

Filling:

Once cooled, slice each choux pastry in half horizontally.

Fill the bottom half with whipped cream and place fresh raspberries on top.

Place the top half back on.

Serve and enjoy your delicious Raspberry Choux au Craquelin!