Choux au Craquelin Directions

• Mix the Dough: In a mixing bowl, combine the softened butter, brown sugar, flour, and vanilla extract. Use a spoon or spatula to mix until a smooth dough forms.
• Roll and Freeze: Roll the dough between two sheets of parchment paper to about 1/8 inch thick. Freeze for about 15-20 minutes until firm.
• Boil Ingredients: In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
• Combine Flour: Once boiling, remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball.
• Cool and Add Eggs: Allow the mixture to cool slightly (about 5 minutes). Add the eggs one at a time, mixing after each addition.
• Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Pipe the Pastry: Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet.
• Add the Craquelin: Remove the craquelin from the freezer and cut it into circles. Place one on top of each piped mound.
• Bake Until Golden: Bake for about 25-30 minutes, until puffed and golden brown.
• Cool in the Oven: Once baked, turn off the oven and crack the door open. Cool in the oven for about 10 minutes.
• Whip the Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Fill the Choux: Make a hole in the bottom of each choux and pipe the whipped cream filling.
• Serve and Enjoy: Arrange the filled choux on a serving platter and enjoy!