These Caramel-Coated Choux Craquants (Crunchy Cream Puffs) are a delightful twist on the classic French pastry. Each puff is made from a light and airy choux dough, topped with a crispy crumble layer, and finished with a glossy caramel coating. The combination of the tender choux, the crunchy crumble, and the sweet caramel offers a symphony of textures and flavors that is sure to impress any dessert lover.
Why You’ll Love This
- Unique Texture: The crumble adds a delightful crunch to the classic choux pastry.
- Elegant Caramel Finish: The caramel coating not only adds flavor but also gives these pastries a sophisticated look.
- Versatile and Customizable: Fill these puffs with your favorite cream or custard for a personalized treat.
- Perfect for Special Occasions: Their elegant appearance makes them ideal for dinner parties, celebrations, or as a luxurious weekend baking project.
Ingredients for Choux Pastry:
- 100g butter
- 100g milk (½ cup)
- 100g water (½ cup)
- 2g salt (½ tsp)
- 15g sugar (1 tbsp)
- 125g flour (about 1 cup minus 1 tbsp)
- 180g eggs (3-4 eggs)
Ingredients for Crumble:
- 80g butter
- 95g flour (¾ cup)
- 95g demerara sugar (½ cup)
Ingredients for Caramel Coating:
- 350g sugar
- 30g water
Instructions:
- Prepare the Crumble:
- In a mixer with a paddle attachment, mix butter, flour, and sugar to form a uniform dough.
- Roll out the dough between two sheets of baking paper to a thickness of 1.5mm, then freeze.
- Make the Choux Pastry:
- In a pot over medium heat, combine butter, milk, water, sugar, and salt. Bring to a boil.
- Remove from heat, add flour all at once, and stir well.
- Return to low-medium heat and dry the dough for about 1.5 minutes, stirring constantly.
- Cool the dough slightly in a mixer, then gradually add beaten eggs until the desired consistency is reached (the dough should be neither too stiff nor too runny).
- Bake the Choux:
- Pipe the dough into equal-sized rounds on a lined baking tray.
- Place a circle of crumble on top of each choux round.
- Bake in a preheated oven at 180°C (356°F) for about 35 minutes until golden. Do not open the oven during baking.
- Prepare the Caramel Coating:
- In a saucepan, combine sugar and water. Cook on high heat, shaking the pan occasionally, until an amber caramel forms.
- Briefly dip the bottom of the pan in an ice water bath to stop the cooking.
- Dip the top of each choux into the caramel and let the excess drip off. Place them upside down on a lined tray to set.
- Assembly and Serving:
- Once cooled, fill the choux with your choice of cream using a piping bag.
- Store in the refrigerator. Enjoy your Caramel-Coated Choux Craquants!
