Choux Au Craquelin / Crunchy Eclairs

Ingredients

• Vanilla cream (I use pandan paste)
• 2 egg yolks
• 60 gr sugar
• 25 gr cornstarch
• 240 ml liquid milk
• 1 tsp vanilla (I use pandan paste)
• 180 gr liquid whip cream

Craquelin

• 50 gr margarine
• 50 gr palm sugar (me: granulated sugar)
• 50 gr wheat flour
• Enough red and green coloring
• Choux pastry
• 130 ml of water
• 50 gr margarine
• 1/4 tsp salt
• 70 gr wheat flour
• 2 eggs

How to Make Cream

• 1. Mix egg yolks and sugar, stir until creamy. Add cornstarch, mix well.
• 2. Put the liquid milk in a saucepan, heat it using low heat, after the liquid milk is hot, remove it and pour it little by little into the egg yolk mixture, while stirring.
• 3. Cook again while stirring until the mixture boils, explodes and thickens.
• 4. Transfer to another container and cover with plastic wrap touching the dough, put in the refrigerator until cold.
• 5. Mixer whipcream until thickened. Mix cream mixture with pandan paste, mixer until smooth. Then mix with whip cream, mixer until smooth. Put it in a plastic triangle, let it cool in the refrigerator.

How to Make Craquelin

• 1. Mix margarine and sugar until smooth. Add flour, mix well. Divide the dough into two, coloring each.
• 2. Roll out each dough about 0.2 cm then put it in the freezer for about 30 minutes.

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