Choux au Craquelin

Instructions

1. Prepare the craquelin
   In a bowl, mix the softened butter and brown sugar until smooth. Add the flour and salt, mixing until it forms a dough. Place the dough between two sheets of parchment paper and roll out to about 2mm thickness. Freeze for at least 30 minutes until firm.
2. Make the choux pastry base
   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
3. Cook the pastry dough
   Once boiling, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
4. Add the eggs
   Transfer the dough to a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and fall slowly from the beater in a V-shape.
5. Pipe the choux pastry
   Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe mounds about 1.5 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart. Use a damp finger to smooth any peaks.
6. Add the craquelin topping
   Remove the craquelin from the freezer and use a round cookie cutter (slightly smaller than your piped choux) to cut out discs. Place one disc on top of each choux mound, pressing gently so it adheres.
7. Bake to perfection
   Bake in the preheated oven for about 30 minutes, or until the craquelin is golden brown and the choux is puffed and crisp. Do not open the oven door during the first 25 minutes of baking to prevent the pastries from collapsing.
8. Cool and serve
   Remove from the oven and immediately pierce the bottom of each puff with a small knife to release steam. Let cool completely on a wire rack before filling with pastry cream, whipped cream, or your filling of choice.