Choux à la Crème

Instructions

Craquelin

Knead all the ingredients together well until you have a smooth dough. Roll out as thinly as possible (1-2mm) between two layers of cling film or baking paper. Place in the freezer for at least 30 minutes.

Choux pastry

1. Sift the flour. In a pot bring water, milk, butter and salt to the boil. As soon as the mix boils, take it off the heat and stir in all the flour at once with a wooden spoon. Put back on the heat and stir, until a white film forms on the bottom of the bottom. That’s when the dough has the right consistency. Place in a bowl and let cool for 5-10 minutes. Gradually incorporate the eggs and mix well until you have smooth shiny dough.
2. Heat the oven to 200° C.
3. Fill the choux pastry in a piping bag with a large nozzle and pipe evenly spaced balls about 4 cm in diameter onto a baking tray lined with baking paper. Remove the craquelin from the freezer, allow to defrost for 2 minutes, then carefully cut out circles of 3-5 cm diameter. Place one craquelin on the centre of each choux pastry ball and press down very lightly. Reduce the heat to 180° C and bake the choux on the middle shelf for 25 minutes. Meanwhile do not open the oven door! When the baking time is up, leave the oven door ajar and let the finished choux to cool in the oven.
4. The choux can either be halved or filled with cream or whipped cream through a hole on the bottom.