Ingredients:

For the Pastry Topping (Craquelin):

• 33g unsalted butter, softened
• 40g sugar
• 40g all-purpose flour

For the Choux Pastry:

• 3 eggs, room temperature
• 60g unsalted butter
• 65g milk
• 65g water
• 2g salt
• 65g all-purpose flour

For the Custard Cream Filling:

• 2 egg yolks
• 35g sugar
• 10g cornstarch
• 200g milk
• Zest of 1 lemon
• 1 tsp vanilla extract (optional)
• 170g heavy cream
• 17g sugar

Directions:

1. Prepare the Pastry Topping (Craquelin):

• In a small mixing bowl, combine the softened butter and sugar. Mix until well combined.
• Add the flour and mix until it forms a dough.
• Roll out the dough between two sheets of parchment paper to about 2mm thick.
• Place the rolled dough in the freezer to chill while you prepare the choux pastry.

2. Prepare the Choux Pastry:

• Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
• In a medium saucepan, combine the butter, milk, water, and salt. Heat over medium heat until the butter is melted and the mixture just comes to a boil.
• Remove the saucepan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth dough.
• Return the saucepan to low heat and continue to stir the dough for 1-2 minutes to cook off some of the moisture. The dough should form a smooth ball and pull away from the sides of the pan.
• Transfer the dough to a mixing bowl and let it cool slightly.
• Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick but pipeable.

3. Shape and Bake the Choux Pastry:

• Transfer the choux pastry dough to a piping bag fitted with a large round tip.
• Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each mound.
• Remove the Craquelin dough from the freezer and cut out small circles (about the same size as the choux mounds) using a cookie cutter or the rim of a small glass.
• Place a Craquelin disc on top of each choux mound.
• Bake in the preheated oven for 30-35 minutes, or until the choux pastries are puffed and golden brown. Do not open the oven door during baking, as this can cause the pastries to collapse.
• Once baked, remove from the oven and let the choux pastries cool completely on a wire rack.

4. Prepare the Custard Cream Filling:

• In a small saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
• Gradually add the milk, whisking constantly to avoid lumps.
• Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Cook for an additional minute, then remove from heat.
• Stir in the lemon zest and vanilla extract (if using).
• Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and let it cool completely in the refrigerator.
• Once the custard is chilled, whip the heavy cream with the 17g of sugar until it forms soft peaks.
• Gently fold the whipped cream into the custard until smooth and well combined.

5. Assemble the Cream Puffs:

• Using a sharp knife, make a small hole in the bottom of each choux pastry.
• Transfer the custard cream filling to a piping bag fitted with a small round tip.
• Pipe the custard cream into each choux pastry, filling it generously.
• Serve immediately or refrigerate until ready to serve.

Serving Suggestions:

• Dust the cream puffs with powdered sugar for an elegant presentation.
• Serve with a drizzle of chocolate sauce or a sprinkle of chopped nuts.

Cooking Tips:

• Ensure the butter for the Craquelin is softened but not melted for the best texture.
• When making the choux pastry, it’s important to add the eggs one at a time to achieve the right consistency.

Nutritional Benefits:

• Eggs: Provide high-quality protein and essential vitamins such as B12 and D.
• Milk: A good source of calcium and vitamin D, contributing to bone health.

Dietary Information:

• Vegetarian: Yes

Nutritional Facts (per cream puff, based on 12 servings):

• Calories: Approximately 150 kcal
• Protein: 3g
• Fat: 10g
• Carbohydrates: 12g
• Fiber: 0.5g
• Sodium: 60mg

Storage:

• Store any leftover cream puffs in the refrigerator for up to 2 days. They are best enjoyed fresh, as the pastry may soften over time.

Why You’ll Love This Recipe:

• The combination of crispy choux pastry and rich custard cream creates a perfect balance of textures and flavors.
• This classic French dessert is impressive yet easy to make, perfect for special occasions or treating yourself.

Conclusion: These Easy Cream Puffs with Crispy Cream Choux and Craquelin are a delightful and impressive dessert that melts in your mouth. With their crispy pastry, smooth custard filling, and a touch of lemon zest, they’re sure to become a favorite in your dessert repertoire. Give this recipe a try and enjoy a taste of French patisserie at home!

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Frequently Asked Questions (FAQs):

1. Can I make the choux pastry in advance?
   • Yes, you can prepare the choux pastry dough a few hours in advance and store it in the refrigerator. Bring it to room temperature before piping and baking.
2. What if I don’t have a piping bag?
   • You can use a plastic sandwich bag with the corner snipped off as a makeshift piping bag.
3. Can I freeze the unfilled cream puffs?
   • Yes, you can freeze the baked and unfilled cream puffs. Thaw them at room temperature and crisp them in the oven before filling.
4. Can I use different fillings?
   • Absolutely! You can fill the cream puffs with whipped cream, chocolate mousse, or any filling of your choice.
5. How do I keep the cream puffs crispy?
   • Store them in an airtight container at room temperature before filling. Once filled, keep them refrigerated and consume them within 2 days.
6. Can I omit the Craquelin topping?
   • Yes, the Craquelin is optional, but it adds a delightful crispy texture to the cream puffs.
7. What if my choux pastry doesn’t puff up?
   • Make sure your oven is fully preheated before baking, and avoid opening the oven door during baking. Also, check that your dough is the right consistency before piping.
8. How do I prevent cracks in the choux pastry?
   • Ensure the dough is smooth and free of lumps before piping. The Craquelin topping also helps prevent cracks by adding an even layer of dough on top.
9. Can I add chocolate to the custard filling?
   • Yes, you can melt some chocolate and stir it into the custard for a chocolate-flavored filling.
10. What can I do with leftover custard cream?
    • Use it as a filling for other pastries, layer it in a trifle, or enjoy it on its own with some fresh fruit.