Crispy Cream Puffs with Vanilla Pastry Cream || Choux au Craquelin and Creme Diplomat | The Cookworm

Video Description

Classic cream puffs baked with a cookie crust top and filled with velvety vanilla custard that is lighten with whipping cream! What more can you ask for! @@@@@@@@@@@@@@@@@@@@@ Ingredients: -Plain Cookie Top: • 60g Butter (softened) • 50g Sugar • 70g Cake Flour Chocolate Cookie Top: • 60g Butter (softened) • 50g Sugar • 60g Cake Flour • 10g Cocoa Powder Vanilla Pastry Cream: • 250ml Milk • 1tsp Vanilla Extract • 3 Egg Yolks • 60g Sugar • 25g Flour • 90ml Heavy Cream Cream Puff Batter: • 80g Butter • 100ml Milk • 80g Water • 60g Bread Flour • 60g Cake Flour •Small pinch of Salt and Sugar • 4 Eggs (beaten) Method:- Making Plain Cookie Top and Chocolate Cookie Top: 1. Fluffy the butter with the sugar until well combined. 3-4 mins. 2. Add in the flour and using a spatula combine the flour until majority of flour is mixed in. Wrap with some cling film and pat into a small rectangle and refrigerate for at least 1 hour. 3. Roll out to about 0.5cm thickness and cut out 4cm circles. Place wrapped into the fridge to chill while making the rest of the recipe. Making the Vanilla Pastry Cream: 1. In a bowl add the eggs and whisk with the sugar until light and fluffy and the mixture thickens. Whisk in the flour and whisk until well combined. Set aside 2. In a pot add in the milk and vanilla and turn on to a low heat and warm until the milk is just about to boil. 3. Starting with small pours, add the warm milk to the eggs while whisking to combine. Once all the milk as been poured, quickly add back to the pot and bring back to the stove. 4. On medium-high heat cook the milk mixture while stirring constantly. The mixture will start to thicken and slightly bubble. This step can take 4-5 mins.5. Once thicken place into a shallow bowl or plate and wrap in cling film, making sure the film is touching the surface to ensure no skin can form. Place in the fridge until cold and chilled. Making the Cream Puffs: 1. In a pot add the the butter, milk, water and small pinches of salt and sugar and bring to a boil over medium-high heat. Keep stirring until it rapidly boils then add in the flour. 2. Quickly mix until the flour is combined continue to mix and cook the batter for 3-4mins or until it comes together and slightly not sticking to the sides. 3. Place into a bowl and spread out a little to help it cool down for 2-3mins. 4. Slowly add in the beaten eggs and mix to combine the eggs fully before adding more. The mixture is done when the batter is dropped from the spatula and leaves behind a V shape dip. 5. With a round nozzle attached to a piping bag, fill the batter up and pipe about 4cm sizes puffs, 3-4cms apart. 6. Lightly spray puffs with water. (Or you can use clean fingers to sprinkle.) 7. Bake at 200C for 15mins then turn down the heat to 180C and bake for another 15-18mins. 8. Let cool on a cooling rack. Assembly: 1. Whip the heavy cream until soft peaks. 2. Loosen the chilled pastry cream by whisking and then add in the whipped cream. Mix until combined. 3. With a round nozzle attached to a pipping bag, fill with the cream. 4. Once the puffs have cooled down, cut a small hole at the bottom of the puff and pipe in the cream. 5. Enjoy!