CRAQUELIN-TOPPED CREAM PUFFS
Pâte à choux, aka cream puff dough, is a baker's putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it's baked, and it's a quick-change artist - a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h
Yield About 40 puffs
Number Of Ingredients 13
Steps:
- To make the craquelin: Pulse the butter, sugar and salt in a food processor until just blended. Add the flour, and pulse until you have moist curds; pulse in the vanilla. Scrape the dough out onto the counter, and pull it together into a ball. Divide in half, shape each half into a disk and roll out each piece between parchment paper until it's about 1/8 to 1/16 inch thick. Freeze for at least 1 hour, and then cut into 1 3/4-to-2-inch-diameter rounds. Freeze until needed (always use frozen).
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. Have a small (2-teaspoon capacity) cookie scoop, spoon or a piping bag at hand.
- To make the puffs: Bring the milk, water, butter, sugar and salt just to a boil in a medium pan. Reduce the heat to low, add the flour all at once and start stirring like mad with a flexible spatula. Stir and mash the dough until it comes together and leaves a film on the bottom of the pan. Keep cooking and stirring nonstop for another 3 minutes to dry but not color it. Scrape the dough into the bowl of a mixer fitted with the paddle attachment (or work with a hand mixer). Beat the dough for 2 minutes to cool it down a bit. Combine the eggs and white, stir with a fork to break them up and then add to the dough in three additions, beating on medium speed. Beat until the dough is satiny and runs off the beater smoothly.
- Scoop, spoon or pipe puffs that are about 1 1/2 inches in diameter, leaving about 2 inches between each puff. (At this point, you can freeze them and then, when they are solid, pack them in an airtight container. When you're ready to bake, arrange the frozen puffs on a lined baking sheet and keep them on the counter while you preheat the oven.) Place a frozen round of craquelin on each puff.
- Bake for 30 to 35 minutes, rotating the baking sheets if needed, or until the tops are golden brown and crackled. The puffs will feel firm when gently squeezed and sound hollow when tapped on the bottom. Transfer them to racks, and cool to room temperature.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 34 milligrams, Sugar 5 grams, TransFat 0 grams
CRAQUELIN
This sweet bread is similar to buttery brioche, but has crumbled sugar cubes baked into the dough for a tasty crunch when you take a bite. For a thick, opaque glaze, add additional confectioners' sugar until you reach the desired consistency.
Provided by Martha Stewart
Categories Vegetarian Recipes
Time 15h15m
Yield Makes two 8-by-4-inch loaves
Number Of Ingredients 11
Steps:
- Dough: Sprinkle yeast over warm milk in a bowl; stir until dissolved. Let stand until foamy, about 5 minutes.
- Place flour, 1 tablespoon salt, superfine sugar, 6 eggs, and zest in the bowl of a mixer fitted with the dough-hook attachment. Add yeast mixture; mix on low speed until combined, about 5 minutes. Scrape down sides of bowl; mix on medium speed until dough is smooth and elastic, about 8 minutes.
- Reduce speed to low; add butter, a few pieces at a time, and knead with dough hook until incorporated. Increase speed to medium; continue kneading until dough is smooth and shiny and pulls away from side of bowl, 6 to 8 minutes. Cover with plastic wrap; let stand in a warm spot until doubled in bulk, 1 1/2 to 2 hours. Refrigerate at least 8 hours and up to 12 hours.
- Butter two 8-by-41/2-inch loaf pans. Place sugar cubes in a large resealable plastic bag and crush into pea-size pieces with a rolling pin.
- Turn out dough onto a lightly floured surface and divide into two equal pieces, then divide each piece into eighths. Pat each piece into a 3-inch square about 1/2 inch thick; place about 2 teaspoons sugar pieces in center of each. Gather corners up over sugar to enclose; pinch to seal. Flip over and roll into a ball. Place 8 balls in each pan, in 2 rows of 4.
- Cover each pan loosely with plastic wrap. Let rise in a warm spot until doubled in bulk, 1 1/2 to 2 hours.
- Preheat oven to 425 degrees. In a bowl, whisk together remaining egg and pinch of salt. Brush egg wash over each loaf. Bake until beginning to turn golden, about 15 minutes. Reduce heat to 375 degrees and continue baking until deep golden brown and a thermometer inserted in middle registers 180 degrees, 15 to 20 minutes. (If browning too quickly, tent with foil.) Let cool in pans on a wire rack 5 minutes. Turn out onto rack; let cool completely, top-side up.
- Glaze: In a bowl, whisk together confectioners' sugar and milk until smooth. Drizzle over loaves. Unglazed loaves can be stored, wrapped in plastic, up to 1 day.
CARAMEL CREAM PUFFS WITH CRAQUELIN
Steps:
- Arrange a rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a stand mixer bowl and whisk attachment in the freezer for your filling.
- For the craquelin: Add the butter and sugar to a second stand mixer bowl fitted with the paddle attachment and beat until combined. Add the flour and beat to combine. Stir in a few drops of food coloring of choice and beat until uniform in color. Scoop the paste out onto a sheet of parchment paper with a rubber spatula. Cover with another piece of parchment paper and use your hands to press out into an even sheet. Then roll gently a few times with a rolling pin to flatten to an even 1/8-inch thick. Transfer to a baking sheet and freeze for 20 minutes. When the craquelin is frozen, remove it from the freezer. Peel the top piece of parchment off and cut rounds with a 2-inch round cutter.
- For the choux dough: Combine the butter, sugar, salt and 1 cup water in a medium saucepan over low heat. Once the butter has melted, bring it to a boil over medium heat. As soon as it boils, remove the pan from the heat and sift the flour directly into the pan. Stir the batter into a paste with a wooden spoon; you will have to beat it hard. Return the pan to medium heat. Stir the batter continuously until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
- Transfer the batter to a stand mixer bowl fitted with the paddle attachment and beat until slightly cooled, about 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next.
- Fit a large pastry bag with tip #808 and fill with the choux dough. Pipe twelve 2-inch circular mounds, about 2 inches apart, onto the prepared baking sheet. If the batter has a peak, dab it smooth with a wet fingertip.
- Beat the egg yolk with 1 tablespoon water and brush the surface of the puffs with the beaten yolk. Using a small offset spatula, gently lift the craqulin rounds off the parchment and place on top of the cream puffs. Bake on the middle rack for 20 minutes, then reduce the oven temperature to 325 degrees F and continue baking until the puffs are golden brown, light, airy and crisp, 30 to 35 minutes more. If the cream puffs still don't feel completely dry and crisp at the end of the baking time, poke a hole in the bottom with a paring knife and place them back into the oven for a few more minutes to crisp up. Remove from the oven and cool completely on a wire rack.
- For the filling: Remove the stand mixer bowl and whisk attachment from the freezer. Add the cream cheese and sugar to the bowl and beat on high speed until completely combined. Add the heavy cream and vanilla and mix on low speed until mostly combined. Increase the speed to high and whip until soft peaks form. Add the dulce de leche (or your flavoring of choice) and beat until stiff peaks form. If you would like to tint your cream filling, add a few drops of food coloring at this point.
- To assemble: Cut the puffs in half with a serrated knife and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F oven for about 5 minutes. Cool completely before continuing.) Pipe with an open star tip or spoon the whipped cream filling into the bottom halves of the cream puffs. Replace the puff tops. Pipe a small star or dollop of whipped cream on top and decorate as desired with berries or melted chocolate.
CREAM PUFF "CRACK BUNS" (CHOUX AU CRAQUELIN)
These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. These would be great filled with all kinds of things, but it's hard to beat vanilla bean pastry cream (see footnote).
Provided by Chef John
Categories World Cuisine Recipes European Belgian
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
- Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
- Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
- Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
- Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 25.6 g, Cholesterol 73.9 mg, Fat 16 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 7.5 g, Sodium 91.2 mg, Sugar 13.5 g
More about "craquelin recipes"
CHOUX AU CRAQUELIN RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 4Calories 155 per servingCategory Pastry
- To Make the Craquelin Top by Hand: In a medium bowl and using a flexible spatula, mash together brown sugar and butter, then stir until smooth and creamy, about 3 minutes.
- Add flour and salt, thoroughly mixing until no dry flour remains and a damp, crumbly meal has formed, about 2 minutes.
- Alternatively, to Make the Craquelin Top in a Stand Mixer: In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter on medium speed until smooth and creamy, about 2 minutes.
- Scrape down the bowl and beater with a flexible spatula. Add flour and salt, then beat on medium-low speed until no dry flour remains and a damp, crumbly meal has formed, about 2 minutes.
- Using your hands, bring dough together to form a ball (it will be a bit sticky but do not add extra flour). Place a sheet of parchment paper on a work surface and set dough on top.
- Cover with a second sheet of parchment paper. Using a rolling pin, roll out dough into a 1/8-inch-thick rough rectangle 1/8 inch thick (it should be about 12-by-14 inches in size); reposition both sheets of parchment paper as needed to minimize creasing.
- Remove top sheet of parchment paper. Using a 2-inch round cutter, stamp out 18 pieces of craquelin. Working quickly, transfer craquelin rounds to the prepared baking sheet in a single layer, and return to freezer; you may need to slide an offset spatula under the cut-outs to loosen them from the parchment paper.
- Adjust oven racks so that one is in upper-middle position, the other is in lower-middle position, and preheat oven to 375°F (191°C). Line two aluminum baking sheets with parchment paper.
- Holding the filled pastry bag at a 90° angle, apply steady downward pressure and pipe a 2-inch-wide choux (see note). To stop piping, cease applying pressure and swirl pastry tip away.
- To Fill Sandwich-Style Choux au Craquelin: Turn off oven. Let trays rest in oven with oven door partially open for 30 minutes. Remove from oven and let cool completely, about 15 minutes.
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