Choux au Craquelin
Using the traditional way of doing Choux au Craquelin it required a few techniques, but with thermomix it is simple easy, quick and precisely melting the butter and heating up the dough.
Craquelin dough
Put the sugar, flour, butter and salt in the mixing bowl and mix 15 sec/speed 4. Shape the dough into a ball, place it between two plastic wraps and roll it out with a rolling pin until very thin (2-3 mm). Reserve in the freezer for 20 minutes. Meanwhile, continue with the recipe.
Add water, butter, salt and sugar to mixing bowl and cook 5 min | 100°C | speed 1 .
Add flour without measuring cup mix 20 sec | speed 4 . Remove the mixing bowl from the machine and let it cool down for 10 minutes.
Preheat the oven to 200 ° C. Line a baking sheet with baking paper.
Put the mixing bowl back in its position, set speed 5 and add the eggs one by one. After adding last egg mix 30 sec | speed 5 . Pour the choux pastry into a piping bag and form 12 balls on the prepared baking sheet, leaving 5 cm of space between them. Using a Ø 6-7 cm pasta cutter, cut 12 circles of craquelin dough, place them on the choux and press lightly.
Bake for 20-25 minutes (200 ° C) or until golden brown. Turn the oven off, partially open the door, and let them dry for at least 10 minutes. Remove the tray from the oven and allow the choux to cool completely before filling.
Ingredients
Directions
Craquelin dough
Put the sugar, flour, butter and salt in the mixing bowl and mix 15 sec/speed 4. Shape the dough into a ball, place it between two plastic wraps and roll it out with a rolling pin until very thin (2-3 mm). Reserve in the freezer for 20 minutes. Meanwhile, continue with the recipe.
Add water, butter, salt and sugar to mixing bowl and cook 5 min | 100°C | speed 1 .
Add flour without measuring cup mix 20 sec | speed 4 . Remove the mixing bowl from the machine and let it cool down for 10 minutes.
Preheat the oven to 200 ° C. Line a baking sheet with baking paper.
Put the mixing bowl back in its position, set speed 5 and add the eggs one by one. After adding last egg mix 30 sec | speed 5 . Pour the choux pastry into a piping bag and form 12 balls on the prepared baking sheet, leaving 5 cm of space between them. Using a Ø 6-7 cm pasta cutter, cut 12 circles of craquelin dough, place them on the choux and press lightly.
Bake for 20-25 minutes (200 ° C) or until golden brown. Turn the oven off, partially open the door, and let them dry for at least 10 minutes. Remove the tray from the oven and allow the choux to cool completely before filling.
