Craquelin Cream Puffs with Vanilla Cream

Craquelin Cream Puffs with Vanilla Cream : Cream puffs topped with a thin crunchy cookie crust and filled with a light vanilla cream. A crisp and creamy contrast.

• 8 servings
• Preparation 45 min
• Cooking 35 min
• Total 80 min
• Level hard
• Devices TM7 · TM6 · TM5

Ingredients : craquelin cream puffs

• 1 batch of choux pastry
• 50 g softened butter for the craquelin
• 60 g light brown sugar
• 60 g all-purpose flour
• 300 ml milk
• 2 egg yolks
• 60 g sugar
• 25 g cornstarch
• 1 tsp vanilla extract

Preparation : craquelin cream puffs

1. Put the butter, brown sugar and flour in the bowl and mix into a dough. 20 secspeed 4
2. Roll this dough out thinly between two sheets of parchment paper and freeze for 15 minutes.
3. Pipe the choux, top each with a disk of craquelin and bake for 30 minutes at 180°C (350°F).
4. Rinse the bowl and add the milk, egg yolks, sugar, cornstarch and vanilla.
5. Cook the cream. 7 min90°Cspeed 4
6. Cool the cream, then fill the puffs using a piping bag.

Storage: 1 day in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 80 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.