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Step 1
If you use the craquelin, make it in advance as it needs to be frozen for an hour
Step 2
To make the craquelin
Step 3
Place everything in a food processor and process until combined (look like crumbs)
Step 4
Add a teaspoon of water(or vanilla) and process just until everything comes together
Step 5
Take it out and shape into a ball
Step 6
Place the ball between two parchment papers and roll out to about 3mm thickness
Step 7
Cover and freeze for about an hour or until hardened
Step 8
Once hard enough, cut out round and/or rectangular shapes that matches the choux you are going to use them on
Step 9
Craquelin disk should be slightly smaller than the piped choux
Step 10
Once shapes are cut, place them on a parchment and leave in the freezer until needed
Step 11
To make the choux
Step 12
Pre heat the oven to 375 °F
Step 13
Prepare two trays lined with silicon mats (or parchment paper)
Step 14
Mix flour and salt, give a quick sift and set aside
Step 15
Place water, milk(if using), butter, sugar in a heavy bottom saucepan and cook over medium heat, stirring until all the butter is melted
Step 16
Then bring the mixture to a slow boil
Step 17
Take it off the heat and add all the flour in one go and mix thoroughly with a spatula of a wooden spoon
Step 18
Keep mixing until it becomes a paste
Step 19
Place back on medium heat and cook the paste stirring for about 5-8 minutes
Step 20
The mixture will start to come together and the bottom of the saucepan will start to catch slightly
Step 21
Check the images in the post above to know when to stop cooking
Step 22
Once cooked, take the pastry off the heat and let it cool down until it reaches blood temperature (or slightly warm to the touch)
Step 23
While the pastry cools down, prepare the eggs. Break 4 eggs into a jar and give a quick whisk to break the yolks
Step 24
Once the paste is cold enough, place it in the bowl of a stand mixer fitted with paddle attachment
Step 25
Start mixing the dough on medium speed and while adding a little egg mixture at a time
Step 26
Mix till the eggs are cleared before adding anymore
Step 27
Scrape the bowl constantly and keep mixing on medium speed
Step 28
Once the dough start to get smoother stop adding eggs and check the consistency
Step 29
Keep adding eggs a tablespoon at a time and mix until the dough becomes silky (shiny) and smooth yet hold it's shape
Step 30
Check the images in the post above to see what this consistency look like
Step 31
It is crucial to get this right. If you add too much eggs, the mixture will be way too runny and difficult to fix
Step 32
If you accidentally ended up with a runny batter, check the notes section to see how to fix it
Step 33
Once you are happy with the choux batter now it is time to pipe
Step 34
If you are lining the tray with parchment, stick the paper to the tray using a bit of choux pastry itself. So the paper won't move when you pipe
Step 35
Use a (17mm) round tip or the .56" French tip depending on what you are intending to make
Step 36
Once the piping bag is fitted with the nozzle, fill halfway with the choux batter
Step 37
Pipe the shape you want (choux buns or eclairs)
Step 38
Leave at least 1.5 inch space around as they will expand
Step 39
If using craquelin, place the disks on the piped choux (check images in the post above)
Step 40
Place the tray in the center of the oven and quickly close the door
Step 41
Let these bake for 20 - 25 minutes (or until visibly golden brown
Step 42
Do not open the door before this time, as it will cause the pastry to collapse
Step 43
At the 25 minute mark, quickly prick the choux shells with a tooth pick or a cake tester in a few places
Step 44
This will help the steam to escape allowing the shells to dry out faster
Step 45
Reduce the temperature to 350 °F and let the shells bake for a further 20 minutes or until they are completely dried out
Step 46
They will feel firm and very light to the touch and will sound hollow when tapped. If not, leave them for longer
Step 47
Once done, remove the tray and place in a warm draft-free place (on the stove is best) to cool down slowly
Step 48
Cooling these too faster will sometimes cause them to collapse
Step 49
If you are baking two batches, preheat the oven again, while you pipe the rest of the batter
Step 50
Once all the shells are baked, let them cool completely before filling them or decorating them
Step 51
Unfilled shells can be frozen for several weeks. Simply place cooled shells in an air-tight container and freeze.