Craquelin Choux Pastry With Salted Caramel Cream | Recipe Cart
Choux au Craquelin with Salted Caramel Cream - A crisp choux pastry with a cookie crust, filled with a light, airy, creamy salted caramel diplomat cream. Advanc
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Cooking tools:
- Piping bag
- Cookie cutter
- Rolling pin
- Silicone baking mat
- Fine-mesh sieve
- Hand mixer
- Whisk
- Spatula
- Saucepan
- Mixing bowl
- Pitcher
- Microwave
- Oven
- Stove
- Freezer
- Refrigerator
- Baking sheet
- Parchment paper
- Zip-top bag
- Plastic wrap
- Cutting board
- Toothpick
- Measuring cup
Ingredients
- 4 oz unsalted butter ((1 stick))
- Pinch of kosher salt
- 4 1/2 oz light brown sugar (about 2/3 cup)
- 4 1/2 oz AP flour (about 1 cup + 1 tbsp)
- 150 g white sugar (¾ cup)
- ½ tsp kosher salt or sea salt
- ½ cup warm cream (see notes)
- 2 cups of milk
- 3 tbsp cornstarch (cornflour)
- 1 tbsp vanilla bean paste or extract
- 3 large egg yolks
- 1 large egg (please see recipe notes)
- 3 tbsp unsalted butter (softened)
- 1 tsp gelatin powder
- 2 tbsp water (at room temperature)
- 1 cup of whipping cream (chilled)
- ¼ cup confectioner’s sugar
- 1 ½ tsp vanilla extract
- 1 batch Choux pastry (baking directions below.)
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