WebAllow the gelatin to bloom for about 10 minutes. After the gelatin has bloomed, microwave the gelatin for about 10 - 20 seconds to dissolve the gelatin. Place the chilled cream in a clean …
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Choux au Craquelin is basically a cream puff with a crunchy top- lending a fantastic crunch that you would not get with a regular cream puff. This is because a brown-sugar-based cookie dough is rolled very thin, frozen and cut into rounds that are placed on top of the Pate au Choux before baking.
You can prepare the craquelin in advance before following the recipe for choux pastry. Simply wrap and refrigerate until ready to use. Makes enough for 30 profiteroles. Once you have your craquelin ready, you can prepare the recipe for choux pastry.
While Choux au Craquelin translates to ‘Cracker Cabbage’. I laugh every time I think of this while I’m making them. The name did not come from the taste of the dough, rather the shape of it. The comparison comes from the way the top of the choux dough cracks, making the little pastry look like a tiny cabbage.
For the chocolate craquelin, place all ingredients in a medium bowl. Stir with a spatula until smooth and combined. Place the dough on parchment paper and top with another piece of parchment paper. Roll out to 3 mm in thickness. Refrigerate the dough for 30 minutes or until ready to use.