A dough composed of flour, butter, milk, water, and eggs that is used in many French pastry applications. You're going to be able to make a ton of goodies once you've mastered these two skills.
This French dessert shouldn't scare you; with my best advice, your kitchen will quickly start to resemble a posh patisserie.
YIELDS:28 serving(s)PREP TIME:20 minsTOTAL TIME:2 hrs 30 mins CAL/SERV:164
INGREDIENTS FOR VANILLA PASTRY CREAM:8 large egg yolks
1 c. (200 g.) granulated sugar
1/3 c. (38 g.) cornstarch
4 c. whole milk
1 vanilla pod, halved lengthwise, seeds scraped, or 1 tbsp. pure vanilla extract
4 Tbsp. unsalted butter
INGREDIENTS FOR CRAQUELIN TOPPING:1/2 c. (60 g.) all-purpose flour
1/4 c. (55 g.) light brown sugar
4 Tbsp. unsalted butter, softened
INGREDIENTS FOR PÂTE À CHOUX:1/2 c. whole milk
6 Tbsp. unsalted butter
1 Tbsp. granulated sugar
1 c. (120 g.) all-purpose flour
1 tsp. kosher salt
3 large eggs, beaten to blend
Step 1: Whisk the egg yolks gently in a medium-sized heatproof bowl. Mix cornstarch and granulated sugar in a medium-sized pot. Slowly whisk in milk until well blended.
DIRECTIONS FOR VANILLA PASTRY CREAM:
Step 2: Put the pot on medium heat and whisk continuously as you bring it to a boil. After it reaches a boil, turn down the heat to low and gradually pour about half of the milk mixture into the yolks while stirring.
Step 3: Return the heated egg mixture to the pot while whisking. After adding the vanilla seeds, bring to a boil. Simmer for 2 to 3 minutes, whisking periodically, or until the mixture thickens to the consistency of pudding. Take off the heat and stir in the melted butter.
Step 4: Transfer mixture to a spotless bowl via a fine-mesh strainer. Place plastic wrap immediately on top of the mixture and chill for at least one hour or up to three days.
Step 1: Beat the flour, brown sugar, and butter together in a medium bowl with a handheld mixer set to medium-high speed, or in the large bowl of a stand mixer with the whisk attachment.
DIRECTIONS FOR CRAQUELIN TOPPING:
Step 2: Roll out the dough between two pieces of parchment paper to a thickness of 1/8". Cut out 28 circles with a round 1 1/4" cookie cutter. Dough on parchment should be frozen for at least 15 minutes and up to a month.
Step 1: Set out 2 baking sheets and preheat the oven to 425°. Mix the milk, butter, powdered sugar, and half a cup of water in a medium-sized saucepan set over medium heat.
DIRECTIONS FOR PÂTE À CHOUX
Step 2: Stir and cook until butter melts and mixture comes to a boil. Stir with a wooden spoon until a smooth dough forms and a small film forms on the pan's bottom, about 2 to 3 minutes after adding the flour and salt.
Step 3: Move the dough to a sizable basin or the sizable bowl of a stand mixer that has a paddle attachment attached to it. Beat dough on medium speed for approximately five minutes, or until it cools to the touch, using a handheld or stand mixer.
Step 4: Slowly stream in eggs while beating. Beat the dough at a medium-high speed until it becomes shiny and retains a finger-indentation (it will be slightly sticky). Spoon dough into a piping bag and insert a large round tip into it.
Step 5: Pipe circles onto prepared sheets, about 1 1/2" wide, with a 2-inch gap between each. Top each with a frozen circle of craquelin.
Step 6: After baking for ten minutes, lower the oven's temperature to 375°. For another 15 to 18 minutes, or until thoroughly golden brown, keep baking. They should have a hollow interior sound when tapped on the bottom. Allow to cool.
Step 7: Spoon the cold custard into a piping bag and insert a small round tip into it. Make a hole in the bottom of each puff, around the size of the little tip, with a small knife.
Step 7: Add cream to each puff until it feels heavy. Cream puffs should be refrigerated if not serving immediately and served at a later time.