The crunchy cracked topping you see on choux cream puffs is actually an elegant French technique that involves baking them with a dough called "craquelin." With just butter, sugar, and flour, this simple dough gives a really great crunchy texture to your choux.
You can prepare the craquelin in advance before following the recipe for choux pastry. Simply wrap and refrigerate until ready to use.
Makes enough for 30 profiteroles.
- 100 grams butter at room temperature
- 100 grams dark brown sugar (white sugar if using dye)
- 100 grams flour
- (optional) food dye
Once you have your craquelin ready, you can prepare the recipe for choux pastry.
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