WIC Approved Choux Au Craquelin

Updated at: Thu, 17 Aug 2023 04:50:54 GMT

Step 1

Mix all Craquelin ingredients together until uniform. If there are marshmallows in your hot chocolate mix you can remove them or leave them in the mix. Done snuck into mine and I just picked them out later. *Save the packet you take the 2 tsp from. You will use it for the filling*

Step 2

Between 2 pieces of parchment, roll the dough until 1/4 inch thick. Place in freezer for 10 minutes.

Step 3

After the first chill, cut out small circles (nickel size is what I used). Place 8 well spaced apart on another piece of parchment. Roll out again so it’s almost paper thin. Place back in the freezer. Repeat this step until you have enough for all the cream puffs you want to use it on.

Step 4

In a large, heavy duty sauce pan melt the butter along with the water and milk on medium heat.

Step 5

Once the butter has fully melted, add in the salt and sugar. Continuously stir with a wooden spoon until the sugar has dissolved and the mix is almost to a simmer.

Step 6

All at once, add in the flour. Continue to mix until a dough starts to form. It’s best to mix fast and aggressively here.

Step 7

Once the dough begins to pull from the sides and stick to your spoon, set a timer for 3 minutes. Cook the dough for this time while continuing to mix.

Step 8

Once the timer goes off, remove the dough from the pot and place into a large bowl. Let cool slightly (2-3 minutes is what it took for me). You want it warm to the touch but not cool or hot.

Step 9

Add in the eggs one at a time. Fully incorporating between each addition.

Step 10

The dough should be slightly shiny and holds together well. It shouldn’t be runny at all. If it does end up runny, repeat the butter, milk, water, flour steps again using half of the amount you originally did. Add this to your egged dough and it will thicken it properly. DO NOT JUST ADD FLOUR!

Step 11

Scrape the dough into a piping bag with a star tip. Pipe onto a lined cookie sheet with at least 2 inches between. Pipe 2 circles on top of each other (much like piping on a cupcake) the same size as a macaron. Roughly about 2 inches.

Step 12

Remove the Craquelin and place directly on top of the piped dough. Press down slightly so they stick.

Step 13

Bake at 350 for 20-25 minutes. You do not want a lot of color on the cream puffs. You will see the Craquelin melt onto the top and the bottoms will be golden when they are done. Let cool completely.

Step 14

Whip the heavy cream with a hand mixer or in a stand mixer until soft peaks. Add in the cocoa mix (sift out the marshmallows if they’re are any). Continue whipping until firm peaks.

Step 15

Place in a piping bag with a star tip.

Step 16

Cut the cream puffs in a half, pipe in the filling, place the top back on. Optional: Add chocolate shavings and marshmallow pieces before putting the top on.

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