Craquelin Choux Pastry (Choux Croquant)

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recipe by Stéphanie Bienvenu https://www.stephaniebienvenu.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    633
based on 10 ratings

Discover this recipe of crunchy choux made by Stéphanie Bienvenu with her COOKING CHEF experience black. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 7, 2024

Ingredients

  • Butter icon
    Butter
    75 g
  • Brown sugar icon
    Brown sugar
    25 g
  • All purpose flour icon
    All purpose flour
    95 g
  • Ground almonds icon
    Ground almonds
    10 g
  • Water icon
    Water
    60 g
  • Whole milk icon
    Whole milk
    60 g
  • Caster sugar icon
    Caster sugar
    5 g
  • Salt icon
    Salt
    2 g
  • Egg icon
    Egg
    125 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Food processor attachment
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large

Step preview

  1. Assemble the Food Processor attachment to the machine
  2. Fit the knife blade to the Food Processor bowl
  3. Add butter, brown sugar, all purpose flour and ground almonds to the Food processor attachment
  4. Attach the lid and ensure it is locked into place
  5. Pulse for a few seconds
  6. Remove the attachment from the machine
  7. Take your craquelin dough and spread it between 2 sheets of parchment paper
  8. Chill in freezer and continue
  9. Pre-heat oven - 240°C
  10. Attach the Creaming Beater
  11. Add water, whole milk, butter, caster sugar and salt to the Cooking Chef XL Bowl
  12. Lift the Cooking Chef head and fit the heat shield
  13. Heat with splashguard fitted until melted - 6 min, 60°C, Speed OFF
  14. Heat with splashguard fitted until boiling - 2 min, 105°C, Speed Min
  15. Then add all purpose flour to the Cooking Chef XL Bowl
  16. Mix until completely cool - 5 min, Speed 3
  17. Then add egg to the Cooking Chef XL Bowl
  18. Mix until well combined - 2 min, Speed 2
  19. Pipe your choux buns on a baking tray
  20. Cover them with the craquelin, cut into a circle with a cookie cutter
  21. Turn off the oven and place the choux buns in the oven
  22. Leave - 10 min
  23. Bake - 30 min, 170°C
  24. Remove from oven and let cool
  25. Serve
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