By Pat Conroy
Chouxffins
18 steps
Prep:1hCook:45min
This is my version of choux au craquelin that’s baked in a muffin pan to form what I call “Chouxffins”
If none of that made any sense these are muffin shaped cream puffs with a baked on crunchy cookie top.
The choux and craquelin can be made ahead of time but the chouxffins are best made day of. They will soften over time but can be revived in an oven at 350 for 10-15min as long as they aren’t filled.
Updated at: Thu, 17 Aug 2023 09:01:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Nutrition per serving
Calories9670.1 kcal (484%)
Total Fat681.7 g (974%)
Carbs797.8 g (307%)
Sugars347.8 g (386%)
Protein114 g (228%)
Sodium3669 mg (183%)
Fiber15.8 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Pate a Choux
Craquelin
Instructions
Pate a Choux
Step 1
1. Bring water, butter and salt to a boil in a tall pot.
Step 2
2. Add sifted flour and continue to stir as a dough ball begins to form.
Step 3
3. Continue to stir the dough around in the pot until a film develops on the bottom of the pot.
Step 4
4. Use this film as your guide. It will be white to start and when it starts to change color your dough is ready.
Step 5
5. Remove from the heat and transfer dough into a stand mixer with paddle attachment.
Step 6
6. Mix on low speed and gradually add eggs one at a time waiting for each egg to be absorbed before adding the next.
Step 7
7. Once all eggs are added continue to mix until the sides of the mixing bowl are cool to the touch.
Step 8
8. Place mixture into a piping bag and store in fridge u til ready to use.
Craquelin
Step 9
1. Place all ingredients into a mixer with paddle attachment and mix until a dough forms.
Step 10
2. Roll dough onto a floured piece of parchment paper to 1/8” thickness.
Step 11
3. Place in fridge until cold and set(minimum 1hr)
Step 12
4. Remove cold dough and use a circle cutter to cut out disk. Store in fridge or freezer until ready to use.
Assembly for Chouxffin
Step 13
1. Lightly grease a muffin pan with pan spray.
Step 14
2. Pipe choux to halfway fill each portion.
Step 15
3. Place craquelin disk on top and flatten to level.
Step 16
4. Bake 350 minimum 25-30min before opening oven to avoid the choux collapsing. Once they begin to golden quickly rotate pans and continue cooking till deep golden brown.
Step 17
5. Remove from oven and transfer each chouxffin to a cooling rack. *If left in muffin pan condensation will cause the bottoms to soften*
Step 18
6. Allow to cool completely and fill with desired filling.
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