It has been quite an eventful couple of months and I am sorry to have kept you waiting for another blog post! Since it has been a while, I thought I’d penalise myself with a really complicated recipe that I haven’t tested before. The Choux Au Craquelin is basically a cream puff, that is encased in a crunchy cookie. Choux puffs are typically filled with vanilla pastry cream. For a Valentine twist, I shaped the choux into hearts, made the cookie dough with coco powder and added a raspberry syrup in the core of the pastry cream to give a bleeding effect when you bite into it. Yeah, pretty sadistic.. I know.
Now let’s get right into that recipe.
- For the craquelin:
- 40g AP flour
- 10g coco powder
- 50g fine white sugar
- 40g butter
- For the choux hearts:
- 70g water
- 70g milk
- 55g butter
- 10g sugar
- 1g salt
- 60g AP flour
- 125g eggs (about 2 to 3 eggs)
- For the vanilla pastry cream filling:
- 500g milk
- 120g egg yolk (about 4 to 5 yolks)
- 140g sugar
- 30g corn starch
- 30g butter
- 200g whipping cream
- 1 vanilla bean (or 1 tsp pure vanilla extract or vanilla paste)
- For the raspberry syrup:
- 75ml of raspberry syrup (I just used store-bought, but feel free to make your own :))
- Making craquelin dough:
- Make sure the butter is soft at room temperature. Cream the sugar and butter together until slightly pale and fluffy.
- Sift in the flour and coco powder.
- Mix until a cohesive dough forms.
- Wrap the dough in plastic wrap and chill in the fridge for half an hour.
- Roll out the chilled dough into a 2mm thick sheet.
- Cut out the heart shapes using a cookie cutter and freeze the hearts in the freezer.
- Making the choux hearts:
- Add the water, milk, butter, sugar and salt to a medium sized sauce pan and bring the liquid up to a simmer.
- Once the butter has melted completely, remove the sauce pan from the heat and add the flour.
- Mix until a dough ball forms.
- Return the saucepan to the heat and continue to cook the dough over high heat while constantly stirring and turning it for about 2 to 3 minutes.
- Remove the dough from the heat and let it cool for 10 minutes.
- Beat the eggs together and then at a third of the eggs to the dough. Mix until well combined and the egg is fully absorbed by the dough before adding another third portion of the eggs. This step may look messy and failed at the start, but it will eventually come together. Trust the process!
- Keep mixing and adding the eggs little by little until the dough slowly slips of the spatula when you hold it up and the remaining dough attached to the spatula forms a “V” shape. If you still have a little bit of egg remaining, don’t add it to the dough beyond the “V” shape point.
- Now pour all the dough into a piping bag fitted with a standard round nozzle.
- Use the same cookie cutter that you used for the craquelin hearts to draw some guides on a rimmed baking tray lined with parchment paper. To do this, you simply dip the cookie cutter in some flour and tap it onto the baking tray. it should give a faint heart outline to help you pipe the correct shape.
- Pipe the choux dough into hearts and use wet fingers (water) to adjust any imperfections in the shapes.
- You may chill the raw choux hearts for half an hour before baking for better results but it is not essential.
- Take out the cookie hearts from the freezer and place each cookie heart on top of a choux heart making sure they align properly.
- Bake the choux puffs for 15 minutes in an oven pre-heated to 180 degrees Celsius and then drop down the temperature to 160 degrees Celsius. Continue to bake for another 20 to 25 minutes.
- Making vanilla pastry cream:
- Whisk the egg yolks, 40g of the sugar and corn starch together in a bowl.
- Add the milk, vanilla and rest of the sugar to a medium sized sauce pan and bring to a gentle boil.
- Remove the hot milk from the heat and very gradually add it to the yolk mixture while constantly whisking the two mixtures together. It is very important that you temper the egg yolks very slowly with the hot milk, to avoid ending up with a scrambled mess.
- Once you have whisked in all of the milk, return the whole mixture back into the sauce pan and keep whisking it over medium-high heat until it thickens into a stiff pudding.
- Whisk in the butter until combined.
- Pour the vanilla pudding out into a shallow glass baking dish and cover quickly with plastic wrap making sure the plastic wrap is directly in contact with the whole surface of the pudding to avoid forming a skin when it cools.
- Chill the pudding in the fridge.
- Meanwhile, whip the cream in a large bowl until semi-stiff peaks form. Add the chilled vanilla pudding a couple of tablespoons at a time and continue to whip the two together until homogenous (and decadent!).
- Make sure the choux puffs have cooled down completely.
- Using a piping bag fitted with a piping nozzle, puncture a small hole by inserting the tip of the nozzle into the back of the heart choux puffs and gently squeezing to fill the pastry with the cream.
- Inject small amoounts of the raspberry syrup through the same hole into the center of each choux heart.
- Enjoy this dessert with your valentine! ❤
Don’t ever allow anyone to make your heart bleed.
3 Comments Add yours
That is a stunning photo — did you take that? Wonderful.
Thanks a lot 🙏🏽 yes, all me! ☺️
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That is really a delightful photo. Pro level photography there. 😉
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