French Cream Puffs (Choux au Craquelin): Recipe for Homemade «Crack Buns»
A step-by-step recipe for crispy buns with a thin craquelin crust and a delicate custard filling. The perfect homemade pastry you just can’t resist!
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Cooking tools:
- Stand mixer
- Cookie cutter
- Piping bag
- Metal piping tip
- Baking sheet
- Parchment paper
- Rolling pin
- Cutting board
- Freezer
- Oven
- Shot glass
- Mixing bowl
- Fork
- Saucepan
- Stove
- Spatula
- Sifter
- Whisk
- Measuring cup
- Kitchen scale
- Chopstick
- Plastic wrap
- Refrigerator
- Cooling rack
Ingredients
- Butter — 33 g
- Sugar — 40 g
- Flour — 40 g
- Butter — 60 g
- Water — 62 ml
- Milk — 62 ml
- High-protein flour (11–13 g protein per 100 g) — 70 g
- Egg — 3 pcs
- Egg yolk — 2 pcs
- Flour — 20 g
- Milk — 200 ml
- Cream 35% — 170 ml
- Powdered sugar — 15 g
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