Choux au Craquelin

Name: Choux au Craquelin
Yield: Makes 24
Cuisine: French
Ingredients: 2 1/2 cups, whole milk, divided; 2/3 cup (3⅓ ounces), all-purpose flour; 1/2 cup (3½ ounces), granulated sugar; 1/4 teaspoon, table salt; 6 , large egg yolks; 4 tablespoons cold, unsalted butter; 1 tablespoon, vanilla extract; 6 tablespoons, unsalted butter, softened; 1/2 cup packed (3½ ounces), light brown sugar; 3/4 cup (3¾ ounces), all-purpose flour; Pinch , table salt; 2 , large eggs plus 1 large white; 6 tablespoons, water; 5 tablespoons, unsalted butter, cut into 1⁄2-inch pieces; 2 tablespoons, milk; 1 1/2 teaspoons, granulated sugar; 1/4 teaspoon, table salt; 1/2 cup (2½ ounces), all-purpose flour; 1 cup, heavy cream

102 comments

Appears in Cook's Illustrated March/April 2021

Desserts or Baked Goods

French

SERVESMakes 24

TIME1¾ hours, plus 3 hours chilling and cooling

has video

WHY THIS RECIPE WORKS

For our choux au craquelin recipe—airy, crispy shells encasing smooth, lush pastry cream—we began by making our pastry cream, which we reinforced with a little extra flour so that it could be lightened with whipped cream later on. While it ...

This is a members' feature.