Petitchef

Craquelin topped vanilla cream puffs

Dessert
20 servings
2 hours
30 min
50 min
Easy
Learn how to make these delicious vanilla cream puffs topped a crispy craquelin !

Ingredients

Number of serving: 20

Craquelin :

1.7 oz almond flour

1.7 oz butter

1.7 oz brown sugar

0.7 oz flour

1 tsp vanilla extract (optionnal)


Diplomat cream (pastry cream + whipped cream) :

2 cups milk

1 tsp vanilla

2.4 oz sugar

2 eggs

1.6 oz corn starch

1.7 oz butter

6 oz cold cream


Cream puffs :

1/2 cup water

1.7 oz butter

0.05 oz salt

0.08 oz sugar

2.6 oz flour

5.3 oz eggs (2 eggs)

Materials

Piping bag
pipe 0.04 inch
pipe 0.07 inch
Cookie cutter 2 inches diameter
Cookie cutter 2.4 inches diameter

Preparation

  • Step 1 - Craquelin topped vanilla cream puffs
    Craquelin :
    Mix by hands softened butter + sugar + almond flour + vanilla extract.
  • Step 2 - Craquelin topped vanilla cream puffs
    Spread the craquelin between 2 plastic wraps. It has to be very thin. Freeze it flat.
  • Step 3 - Craquelin topped vanilla cream puffs
    Pastry cream :
    Mix eggs + half sugar in a bowl. Add corn starch and mix well.
  • Step 4 - Craquelin topped vanilla cream puffs
    Pour milk + vanilla in a pan. Add second half sugar and bring to boil.
  • Step 5 - Craquelin topped vanilla cream puffs
    Verser la moitié du lait directement dans le bol et bien incorporer. Verser ensuite cette préparation dans la casserole. Mélanger puis remettre sur le feu.

    Pour half milk in the bowl and stir well. Pour this mix in the pan, stir and return to the heat.
  • Step 6 - Craquelin topped vanilla cream puffs
    Bring to a boil, stirring constantly. Then, cook 2 minutes while stirring.
  • Step 7 - Craquelin topped vanilla cream puffs
    Remove from heat and add softened butter. Mix well. Cover with plastic foil. Refrigerate. It has to cool down completely.
  • Step 8 - Craquelin topped vanilla cream puffs
    Cream puffs :
    Pour water in a pan. Add butter + salt + sugar (optionnal). Bring to boil. The butter has to melt completely.
  • Step 9 - Craquelin topped vanilla cream puffs
    Remove from heat, add flour at once and stir until the dough comes off the pot
  • Step 10 - Craquelin topped vanilla cream puffs
    Add beaten eggs gradually. Mix with a wooden spoon. Preheat your oven to 340°F (170°C).
  • Step 11 - Craquelin topped vanilla cream puffs
    Transfer dough in a piping bag with a 0.07 inch diameter pipe. Stick the baking sheet on your baking tray with some dough.
  • Step 12 - Craquelin topped vanilla cream puffs
    Dip your 2 inches diameter cookie cutter into icing sugar or flour and draw some circles on your baking sheet with it. Form the choux with your piping bag.
  • Step 13 - Craquelin topped vanilla cream puffs
    Cut 2.4 inches diameter circles in your craquelin with a cookie cutter. Put your craquelin circles on top of the choux.
  • Step 14 - Craquelin topped vanilla cream puffs
    Bake 30 min at 340°F (170°C) and then 20 min at 280°F (140°C). Remove from oven and leave to cool down completely.
  • Step 15 - Craquelin topped vanilla cream puffs
    Diplomat cream :
    Whisk the cold cream to make it smooth. Then, whip the cold cream to make whipped cream. Then, gently combine it with the pastry cream. Transfer in a piping bag with a 0.04 inch diameter pipe.
  • Step 16 - Craquelin topped vanilla cream puffs
    Cut the choux underneath with a knife. Fill the choux with diplomat cream.
  • Step 17 - Craquelin topped vanilla cream puffs
    Cut the choux in half and pipe some diplomat cream on the bottom. Cover with the top.
  • Step 18 - Craquelin topped vanilla cream puffs
    There you are, your craquelin topped vanilla cream puffs are ready !

Video

YouTube

Photos

Craquelin topped vanilla cream puffs, photo 1
Craquelin topped vanilla cream puffs, photo 2
Craquelin topped vanilla cream puffs, photo 3
Craquelin topped vanilla cream puffs, photo 4
Craquelin topped vanilla cream puffs, photo 5
Craquelin topped vanilla cream puffs, photo 6
Craquelin topped vanilla cream puffs, photo 7

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