EDIFOODSTAGRAM

Pâte à Choux

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Choux au Craquelin

Ratio almost 1:1:1 butter:flour:brown sugar

55g very softened butter

60g flour 

60g brown sugar

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1) Beat butter and sugar together

2) Add in flour and mix

3) Roll dough out in between 2 sheets of baking paper until about 1cm thick

4) Refrigerate about 30 mins until firm

5) Use the circular end of a piping tip (or other tings) to cut out small discs matching the size of your piped pate a choux

6) Place discs on piped raw choux

7) Bake at 200C 10 mins then 180C 20 mins as usual

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Chocolate Pâte à Choux:

- substitute 20g flour with 30g cocoa powder

 

Chocolate Crème Pâtissière:

- use 20g cornstarch + 20g cocoa powder instead

- OR add in 100g dark chocolate whilst cooking custard