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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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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