Cream puffs are good. It's even better with a little more crunch. A simple way to add texture to your creations is to add a cracker to the top. choux pastry.
Le craquelin est un petit disque de sucre que vous pouvez rajouter sur les choux. Ils apportent un croquant très appréciable. La recette est simple à réaliser et vous pouvez la conserver au congélateur. C’est quelque chose que je recommande pour éviter de se rendre compte lorsque l’on doit mettre les choux au four, que l’on a oublié de faire le craquelin. C’est du vécu.
To get a nice, even cracker, make sure you cut a regular circle with your cookie cutter. Make the circle the same diameter as the choux you'll be poaching. Leftover cracker dough can easily be used (as in the image below, you can see that I'm using leftovers on one of the choux). You'll just end up with something less uniform.
I talk a lot about crackers with cream puffs, because that's where they're used most. If you feel like it, you can also make them for éclairs or other choux pastry-based recipes. The principle is the same: simply cut a cracker the same size as the shape you're going to poach.
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Crackers for choux pastry
- Total Time: 15 minutes
- Yield: To cover 60 cabbage 1x
- Diet: Vegetarian
Description
A delicious crunch to add to your choux.
Ingredients
150 gr butter
185 gr brown sugar
185 gr Flour
Instructions
- Take out all your ingredients, weigh them and wait ten minutes or so for everything to come to the same temperature.
- In a bowl, mix all ingredients to form a ball.
- Take two sheets of baking paper and place the ball between them.
- Using a rolling pin, roll out the dough to a thickness of about 1 mm.
- Put in the freezer for about 10/15 minutes (or longer if you want to use it later).
- When ready to use, take out the dough and cut out discs with a cookie cutter, the same diameter as your choux.
Notes
Butter pomade? If you've never heard of it, it's quite simple to make. You need to keep your butter at room temperature, and once it's "soft", take a spoon or spatula and "work" the butter (by spreading it out and forming a ball, for example, or by "mixing" it in a bowl) until you obtain a pommade/smooth texture.
If you don't have a cookie cutter, you can cut the disks by hand or use something similar. Personally, I often use a salt shaker cap.
- Prep Time: 15
- Category: patisserie
- Cooking: French