Ingredients with Measurements:
- 2/3 cup (150 ml) water
- 1/4 cup (50 g) butter
- 1/2 teaspoon (2.5 g) sugar
- 1/4 teaspoon (1 g) salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 2 tablespoons (25 g) sugar
- 2 tablespoons (25 g) butter, melted
- 1/2 cup (50 g) almond flour
- 2 tablespoons (25 g) sugar
Special Equipment Needed:
- Electric mixer
- Piping bag
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring the water, butter, sugar, and salt to a boil.
3. Add the flour and stir vigorously until the mixture forms a ball.
4. Transfer the mixture to the bowl of an electric mixer and beat on medium speed for 1 minute.
5. Add the eggs, one at a time, beating until the mixture is smooth and glossy.
6. Transfer the mixture to a piping bag fitted with a large round tip.
7. Pipe the mixture onto a parchment-lined baking sheet, forming 1-inch (2.5 cm) rounds.
8. In a small bowl, combine the almond flour, sugar, and melted butter.
9. Top each round with a spoonful of the almond mixture.
10. Bake for 20 minutes, or until golden brown.
11. Allow to cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 375°F (190°C)
Serving Size: Makes 24 choux
Nutritional Information:
Calories: 90 kcal
Fat: 5 g
Carbohydrates: 9 g
Protein: 2 g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Almond flour: can be substituted with hazelnut flour
Variations:
- Add 1 teaspoon (5 g) of ground cinnamon to the almond mixture for a cinnamon-flavored craquelin
- Add 1/4 teaspoon (1 g) of ground cardamom to the almond mixture for a cardamom-flavored craquelin
Tips and Tricks:
- Make sure the butter and water are at a rolling boil before adding the flour
- Beat the mixture vigorously after adding the eggs to ensure a light and airy texture
- Pipe the choux onto the baking sheet in even rounds for even baking
Storage Instructions:
Choux au Craquelin can be stored in an airtight container at room temperature for up to 1 day.
Reheating Instructions:
Choux au Craquelin can be reheated in a preheated 350°F (175°C) oven for 5 minutes, or until warmed through.
Presentation Ideas:
Choux au Craquelin can be served as is, or topped with a dollop of whipped cream and a sprinkle of powdered sugar.
Garnishes:
- Whipped cream
- Powdered sugar
- Fresh berries
Pairings:
Choux au Craquelin pairs well with a cup of coffee or tea.
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the choux are not rising properly, make sure the oven temperature is correct
- If the choux are burning on the outside before they are cooked through, reduce the oven temperature
Food Safety Advice:
- Make sure all ingredients are at room temperature before using
- Make sure all utensils and equipment are clean and sanitized before use
Food History:
Choux au Craquelin is a classic French pastry that dates back to the 19th century. It is a light and airy pastry made with a choux pastry dough and topped with a crunchy almond craquelin.
Flavor Profiles:
Choux au Craquelin has a light and airy texture with a sweet and nutty flavor from the almond craquelin.
Serving Suggestions:
Choux au Craquelin can be served as a dessert or snack.
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Region: French