Recipes / Sweets and drinks / Baked Goods

How to Make Craquelin Cream Puffs

Name: How to Make Craquelin Cream Puffs
Total time: 145 min
Yield: 5 servings
Cuisine: Europe and North America
Ingredients: For the topping: 80 gram very soft unsalted butter; 90 gram kOBE Monk Fruit Blend; 100 gram cake flour or all purpose flour. For the shell: 65 gram all purpose flour; 65 gram unsalted butter; 2 eggs of 50 to 55 gram, beaten; 2 to 2.7 gram kOBE Monk Fruit Blend; one eighth teaspoon salt; 120 ml cold water. For the filling: 2 egg yolks; 54 gram kOBE Monk Fruit Blend; 20 gram cornstarch; 10 gram unsalted butter; 200 ml oat milk; 3 to 4 ml vanilla extract; 1 small pinch of salt; 130 gram cream at 35 to 40% fat

Sweets and drinksBaked GoodsEurope and North Americaabout 2 hours chilling the craquelin, 20 to 25 minutes baking

What craquelin cream puffs are eaten for is the topping disc. That disc has to still be frozen hard when it is set on the dough, since a soft one makes the puff rise lopsided.

The topping dough is rolled to about 1mm, chilled 15 minutes, then cut with a round 2cm cutter, stacked between sheets of baking paper and chilled another 2 hours. The piped dough should be exactly the same diameter as the disc for the puff to rise evenly and round.

This batch weighs about 1kg, at roughly 250 calories per 100g.

Nutrition (this recipe makes 5 servings)

249.5kcal

3.7gprotein

18.9gfat

1gsugar

The sweetness here comes from kOBE Monk Fruit Blend and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 5 servings. This batch of dough pipes one tray of puffs, split into 5 servings.

Ingredients for the batch

For the topping: 80 gram very soft unsalted butter
90 gram kOBE Monk Fruit Blend
100 gram cake flour or all purpose flour. For the shell: 65 gram all purpose flour
65 gram unsalted butter
2 eggs of 50 to 55 gram, beaten
2 to 2.7 gram kOBE Monk Fruit Blend
one eighth teaspoon salt
120 ml cold water. For the filling: 2 egg yolks
54 gram kOBE Monk Fruit Blend
20 gram cornstarch
10 gram unsalted butter
200 ml oat milk
3 to 4 ml vanilla extract
1 small pinch of salt
130 gram cream at 35 to 40% fat

Method

Leave 80 gram of butter out to soften. Mix the butter with 90 gram of kOBE Monk Fruit Blend and, once fairly combined, add 100 gram of flour, mix again and knead by hand into a smooth, pliable dough.
Roll the topping dough to about 1mm thick, chill it for 15 minutes to firm up, then cut it into discs with a round 2cm cutter. Stack them between sheets of baking paper, wrap them well and chill for about 2 hours until fully firm.
Heat 65 gram of unsalted butter, 2 to 2.7 gram of kOBE Monk Fruit Blend, one eighth of a teaspoon of salt and 120 ml of water over medium heat until the butter has melted and the mixture boils. Take it off, add 65 gram of all purpose flour and stir it in, return it to the heat for another 1 to 2 minutes, then take it off to cool.
Add 2 beaten eggs to the dough and stir until the mixture is thick, smooth and glossy. Transfer it to a piping bag.
Heat the oven to 210 degrees C top and bottom and line a tray with baking paper. Pipe the dough into rounds and set a still frozen topping disc on each one.
Bake at 220 degrees C for the first 10 to 15 minutes, then drop to 180 to 190 degrees C and bake another 10 minutes until fully cooked. Take them out to cool on a rack.
Make the filling: whisk 2 egg yolks with 36 gram of kOBE Monk Fruit Blend until light, sift in 20 gram of cornstarch and mix through. Warm 200 ml of oat milk and pour it slowly into the egg bowl while whisking. Put it in a pot over low heat and, as soon as it starts to thicken, take it off and stir in 10 gram of butter, a pinch of salt and 3 to 4 ml of vanilla.
Whip 130 gram of cream with 18 gram of kOBE Monk Fruit Blend to near stiff peaks, then fold it gently into the cooled custard. Transfer it to a piping bag with a small round tip.
Once the shells are completely cool, make a small hole in the base or the side and pipe the filling in.

Tips

The piped dough should match the diameter of the topping disc so the puff rises evenly.
The topping disc has to still be frozen hard when it goes on the dough.
These are best eaten the same day, as the topping loses its crispness overnight.
The egg goes in a little at a time and stops when the dough falls in a V, since adding it all at once leaves the dough slack.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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