How to Consistently Make the Perfect Choux au Craquelin

Who doesn't love a perfectly puffy, crunchy and fully hollow choux au craquelin?!  You can fill it up with lots of filling and you get that very satisfying crunch when you sink you teeth into it! 

See this video of how it should look and sound like. Turn up the sound! 

I created a series of videos to cover the basics of making choux pastry that is made with a cookie crust on top that gives it the characteristic crunch and "woolly" look. Most people struggle with getting consistent results because although choux pastry is relatively easy, there are many factors that can make or break it. Certain steps traditionally taught is also a little ambiguous so newbies may struggle to tell if the dough or batter is ready at intermediate steps. I hope to remove the ambiguities through these videos. 

First video covers making of craquelin or the cookie dough disc you place on top of piped batter. 

Second video covers the making of choux pastry batter. 

The final video covers batter piping and baking. 

I hope you find these videos helpful! 

With love,

Phay Shing