Craquelin Profiteroles

Method

Choux

1. Preheat the oven to 200˚C.
2. Place water, butter and salt in a pot. As soon as the butter has melted and the water starts to boil, add the flour.
3. Cook over low heat and stir until the mixture comes off the sides of the pot.
4. Place the mixture in a bowl until it is cool to the touch.
5. Stir in the eggs one at a time until the mixture is smooth and shiny.
6. Place the mixture into a piping bag with a large plain round nozzle.
7. For large profiteroles pipe circles measuring 6 cm in diameter, spaced 4 cm apart.
8. For mini profiteroles pipe circles measuring 3 cm in diameter, spaced 3 cm apart.
9. Place a craquelin disc on top of each profiterole before baking.
10. Bake at 200˚C for 20 to 30 minutes or until golden brown.
11. Pipe the desired filling into the profiteroles by making a small incision on the side of the profiterole (whipped cream, flavoured with salted caramel sauce, may be used as a filling).

Craquelin

1. Beat the butter with an electric beater until light and fluffy.
2. Add white and brown sugar and flour and mix until combined. It will ball in the middle of the bowl.
3. Place the mixture onto a large piece of parchment that has been sprinkled with flour.
4. Roll until about 2,5 mm thick.
5. Place in the freezer for at least 30 minutes.
6. Use a circle cutter to cut discs that are the same diameter as the profiteroles.
7. Follow the steps for baking the profiteroles with the craquelin discs.