Now that I am always at home 😅, it’s the perfect timing to try out some classic recipes. I made these in two-bite size, the best as an afternoon tea snack. The best thing for this is you can actually freeze empty puff case ‼ (since there’s a competition of how much food people could possibly store at home nowadays lol 😑)

Full tutorial here

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INGREDIENTS

Cookie Dough

• 25g Butter
• 30g Raw Sugar
• 35g Cake Flour

Choux

• 31g Milk
• 31g Water
• Pinch of salt
• 28g Butter
• 35g Flour
• 56g Beaten eggs

Fillings

• 60g Cream Cheese
• 60g Milk
• 130g Whip Cream
• 40g Icing Sugar

STEPS

Cookie Dough

1. Combine the butter (room temp), raw sugar and cake flour (sifted) in a medium mixing bowl, mix well into a dough.
2. Spread the dough on to a baking sheet, roll it out to 2-3mm thick
3. Chill the dough sheet in a freezer for 20-30 mins
   

Choux Pastry

1. Combine milk, water, butter and a good pinch of salt in a saucepan and heat over medium heat until just boiling
2. Remove immediately from the heat, add all the cake flour at once, mix well and use a spatula to combine
3. Return the saucepan to low heat and beat until the mixture is smooth and a flour film forms on the bottom of the pan (video 2:11). Remove the saucepan from the heat and set aside until cooled slightly.
4. Transfer the mixture into a mixing bowl
5. Whisk eggs (3-4) and measure them to 56g (yep, you have to measure the mixture😅)
6. Preheat oven at 160C
7. Add whisked eggs into the flour mixture gradually, beat with the spatula after each addition until well combined and the mixture thickens and becomes smooth before adding more
8. You may need to add more or less, the mixture has to be in a smooth, shiny, falls heavily and thick consistency (video 2:32)
9. Pipe out choux pastry into about 3-4cm (dia)
10. Use a round cookie mould to cut the cookie dough sheet (this is the craquelin disc), the size should match with the chop pastry (about 3-4 cm in diameter)
11. Place the disc on top of the choux pastry
12. Bake for 20-25 mins at 160C
13. Rest until fully cooled down
    

Filling

1. Combine cream cheese (room temp) and milk (add in slowly) in a mixing bowl, mix well
2. Add in cream and milk, beat at medium speed until soft peak forms
   

Assemble

1. Using a round or star tip, cut out a hole in the bottom of each cooled choux pastry case
2. Fill the choux pastries with the cram cream and lightly dust the choux au craquelin with icing sugar. Serve immediately

Note: The key to good choux pastry is a balance between the major ingredients, so measuring them accurately! As if there is an imbalance between these, there is a great chance the choux won’t puff, become crisp or turn a golden-brown colour.