Chocolate choux au craquelin may sound like a mouthful, but I promise you’ll enjoy every bite! Today we’re pairing light, crisp choux pastry with rich chocolate pastry cream and a crackly chocolate topping. The result is gourmet, impressive, and will envy anything you’d find in a fancy French bakery. Want the recipe? Comment “recipe” below or find it here: https://sugarspunrun.com/chocolate-choux-au-craquelin/ #pastry #chocolate #dessert #whatibakedtoday | Sugar Spun Run
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Chocolate Choux Pastry 😍 Ingredients Choux pastry Milk 80g Water 80g Butter 75g Sugar 3g Salt 1.5g Cake flour 80g Egg liquid 165g(room temperature) Some icing sugar on the top Bake on a preheated oven 180°C for 15mi Then 160°C for 15 min Chocolate Crust 70g butter room temperature 60g powdered sugar 90g cake flour 10g cocoa powder knead the dough rest the dough for 30min Lemon Cheese Chantilly Cream Cream cheese 100g Sugar 30g Whipping cream (35%) 200g Some lemon zest Refrigerator for 2 hours #
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Chocolate éclair #frenchclassics #chocolate #choux #pastry #french #cream #sweet Choux pastry (10 éclairs) 50g whole milk 50g water 5g caster sugar Pinch of salt 50g butter (unsalted) 100g plain flour 2 eggs - In a pan melt butter with milk, water, sugar and salt. - Add flour, mix well on medium/low heat for 8min whilst constantly stirring. - Pipe and freeze your eclairs before cutting into equal sizes. - Bake at 170c for 25/30 minutes (don’t open the oven door whilst baking!) Chocolate cream (1
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