Step 1

Combine gluten-free flour, brown sugar, salt, and butter in your food processor and pulse together until it's crumbly

Step 2

transfer to a parchment-lined cookie tray and combine to a dough

Step 3

place another piece of parchment paper on top and roll out 1/8th thick

Step 4

use a 2" cookie cutter and cut into 12 circles

Step 5

place in the freezer and allow to freeze until ready to use

Step 6

Preheat your oven to 375F

Step 7

Combine Cup4Cup and cornstarch in a small bowl and set aside. IF you use the homemade gluten-free flour blend please do NOT add any additional cornstarch. Use 90 grams of the homemade mix.

Step 8

Combine butter, sugar, salt, milk, and water in a medium pot and bring to a simmer

Step 9

Turn off the heat

Step 10

Add all your dry ingredients at once and stir to combine

Step 11

Turn your heat back on to a very low temperature and stir the dough for one minute.

Step 12

Transfer your flour panade to your food processor and pulls 4-5 times. Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Step 13

Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.

Step 14

When all your eggs are added, continue to blend for 3 minutes. Your batter will have a smooth and glossy look

Step 15

Transfer your choux to your piping bag which is fitted with your piping tip. Use a bench scraper to scrape down all the dough from the top of your bag so it's all combined.

Step 16

Place the choux in the fridge while you get ready to pipe and bake it

Step 17

Make sure your oven is preheated to 375F

Step 18

Get your prepared sheet tray with your traced circles. Make sure to turn the paper upside down so the ink will not transfer to your baked goods

Step 19

Retrieve the cut craquelin from the freezer

Step 20

Get your cooled choux from the fridge and pipe your choux in 2" rounds (video tutorial planned!)

Step 21

Place the cut craquelin on top of your piped choux

Step 22

Put your tray of choux in the oven and bake for 20 minutes. Reduce the heat to 350F and continue to bake for 10- 15 minutes until golden brown and crunchy.

Step 23

You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done

Step 24

Turn off your oven and allow the choux to sit for 5 minutes before removing it from the oven.

Step 25

Cool completely before filling!

Step 26

Combine 1 teaspoon of unflavored gelatin and 1 tablespoon cold water in a small microwave save bowl. Allow sitting for 5 minutes.

Step 27

Microwave the gelatin water mixture on high for 15-20 seconds. It will melt very quickly.

Step 28

Add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until it starts to thicken but before the soft peak stage.

Step 29

While the cream is whipping carefully add the melted gelatin/water to the mixture. You want to add this at a steady stream.

Step 30

Continue to whisk until medium-stiff peaks have formed.

Step 31

Transfer the whipped cream to a piping bag fitted with a star tip.

Step 32

Melt chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined.

Step 33

In the meantime, heat water to boiling in the small, heavy saucepan.

Step 34

When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup, and salt and mix until smooth. Turn the heat up and stir until the mixture starts to boil; adjust the heat so that sauce is just maintained at the boiling point, stirring occasionally.

Step 35

Allow sauce to a gentle boil for 10 minutes. You don't want to over boil or scorch the bottom!

Step 36

Remove from heat and cool for 15 minutes. Stir in the vanilla (or the liquor flavoring of your choice), and serve warm over the gluten-free creme chantilly filled choux au craquelin

Step 37

Store leftovers in the fridge. Reheat carefully in the microwave for 15-30 seconds or until pourable again.

Step 38

With a serrated knife carefully cut off the top quarter of your choux au craquelin. DO NOT throw this away or eat. We will put this back ON the choux.

Step 39

Add your stabilized crème chantilly (whipped cream) to a piping bag fitted with a star tip

Step 40

Pipe the cream on the bottom piece of your choux

Step 41

Top with the piece you cut off

Step 42

Once your choux is filled you can keep it in the refrigerator for up to 12 hrs before serving. Yes, the gelatin will help the whipped cream to stay in shape. Please do not top with fudge sauce until you are ready to serve them