Choux Au Craquelin Sus And What Is Choux Au Craquelin

What is Choux Au Craquelin?

Choux au craquelin is an innovation from choux pastry originating from France. Choux au craquelin is similar to eclairs from Indonesia which contains sweet cream with an outer layer that looks like a cracked shell with a crunchy texture.

Is Choux the Same as Cheesy Cake?

The eclairs are also often thought to be similar to cauliflower, so they are called choux (French for cabbage). but there are also those who say it is similar to roses. even though they don't use a developer at all, these two cakes actually have very perfect cavities in them.

What is Craquelin?

Craquelin choux is a eclairs with a crispy layer that tastes sweet and makes you very addicting. Making the craquelin or the crispy layer is a bit tricky, but it's actually quite easy. to make it work and turn out good and tasty, you can try following this recipe from @fibercreme.

What is the difference between Choux and Eclair?

The eclairs have a dough shape similar to that of cabbage when they rise, while the éclairs have a rectangular shape. In addition, éclair cakes are usually given various cream fillings, such as chocolate and vanilla.

Craquelin Ingredients

75 gr butter
80 gr sugar
85 gr wheat flour
True red dye

Choux

250 ml water
125 gr butter
150 gr high protein flour
4-5 eggs (only 4 large ones)
1 tsp BP
red dye

How to Cook Craquelin

Whisk butter & sugar until soft..
Add flour + coloring, stir until well blended.
Place the dough on the plastic.
Cover with plastic again. Roll thin about 2 ml cm then store in the freezer.

How to Cook Choux

cook water, butter/margarine, and salt until it boils.. Turn off the heat..
Add flour, stir until thoroughly combined and not lumpy.
Cook again 2-5 minutes, stirring until the dough is smooth. Remove and let cool..
Add eggs & baking powder, mixer on low speed or mix with a whisk.
Put the dough into a piping bag. The syringe into a greased baking dish..

Solution

Remove the craquelin from the freezer. Print round using a choux-sized cooking cutter. Then place it on top of the choux mixture.
Bake at 180-200°C for about 30 minutes. (Adjust oven msg2)
Wait until the milk really expands and the foam is gone, then lower the temperature to 150-160°c for 10 minutes..
Remove to cool. Fill with cream filling.