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Craquelin choux buns are currently one of the trendiest versions of choux pastry. Craquelin is a type of crumble made from butter, sugar and flour. Before baking, discs of the crisp dough are placed on top of the raw choux pastry. This creates wonderfully crunchy, irresistibly sweet choux buns. They are served in some of the finest patisseries, with all kinds of fillings \u2013 from the simplest pastry cream combined with whipped cream to more elaborate flavours and additions such as exotic fruits, salted caramel or roasted nuts. They simply had to make an appearance on my blog, and there are more flavour variations to come. For now, try this new take on choux buns and let me know what you think. From now on, this will be my basic craquelin choux pastry recipe \u2013 we’ll simply have fun experimenting with the flavours ;).<\/em><\/p>\n<\/blockquote>\n

Makes 15 buns.<\/span><\/p>\n

Ingredients for the choux pastry:<\/span><\/p>\n

\n
• 250 ml water<\/li>\n
• 90 g butter<\/li>\n
• 160 g plain flour<\/li>\n
• 4 large eggs<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Bring the water, butter and salt to the boil in a saucepan. Add the flour to the boiling mixture all at once and stir vigorously with a wooden spoon for about 2\u20133 minutes, making sure the mixture does not catch on the bottom. The dough is ready when it looks glossy and pulls away cleanly from the sides of the pan. Remove from the heat and leave to cool. Once cooled, beat in the eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and uniform. This is important.<\/p>\n

  Line one or two flat baking trays with baking paper. Draw circles approximately 6 cm in diameter on the paper, leaving plenty of space between them. Transfer the choux pastry to a piping bag fitted with a round nozzle and pipe circles of dough onto the tray.<\/p>\n

  Once all the choux pastry has been piped, remove the rolled-out craquelin dough from the freezer (recipe below). Immediately cut out 6 cm discs using a cookie cutter and place one disc on top of each choux bun.<\/p>\n

  Bake at 200\u00b0C for approximately 25\u201330 minutes. Remove from the oven and leave to cool. Cut off the top of each bun to create a \u201clid\u201d.<\/p>\n

  Ingredients for the craquelin:<\/span><\/p>\n

  \n
  • 80 g butter, at room temperature<\/li>\n
  • 70 g soft light brown sugar<\/li>\n
  • 80 g plain flour<\/li>\n<\/ul>\n

    Place the very soft butter in a bowl and rub together with the sugar using a spoon. Add the flour and mix until combined. Place the mixture between two sheets of baking paper and roll out to approximately 2 mm thick. Place in the freezer for at least 30 minutes. The craquelin can be prepared in advance and stored in the freezer for up to 3 days.<\/p>\n

    Ingredients for the chocolate hazelnut cream:<\/span><\/p>\n

    \n
    • 250 g mascarpone, chilled<\/li>\n
    • 5 tbsp Nutella<\/li>\n<\/ul>\n

      Mix the ingredients briefly and gently, just until combined.<\/p>\n

      Ingredients for the whipped cream:<\/span><\/p>\n

      \n
      • 500 ml double cream, chilled (or more)<\/li>\n
      • 2 tbsp icing sugar<\/li>\n<\/ul>\n

        Whip the cream and icing sugar until stiff.<\/p>\n

        Assembly:<\/strong><\/p>\n

        Fill the bottom halves of the choux buns with the chocolate hazelnut cream. Transfer the whipped cream to a piping bag fitted with a star nozzle and pipe it over the chocolate hazelnut cream. Cover with the choux \u201clids\u201d.<\/p>\n

        The craquelin choux buns with chocolate hazelnut cream can be dusted with icing sugar before serving.<\/p>\n

        Enjoy!<\/p>\n

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        Craquelin choux buns are currently one of the trendiest versions of choux pastry. Craquelin is a type of crumble made from butter, sugar and flour. Before baking, discs of the crisp dough are placed on top of the raw choux pastry. This creates wonderfully crunchy, irresistibly sweet <\/p>\n","protected":false},"author":1,"featured_media":18882,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,22,66,79],"tags":[104,108,115],"duration":[],"tag_group":[],"class_list":["post-18881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-choux-pastry-bakes","category-cream-cakes","category-fat-thursday-shrove-tuesday","category-from-all-over-the-world","tag-double-cream","tag-mascarpone-en","tag-nutella-en"],"acf":[],"yoast_head":"\n