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Choux pastry

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2hr · 12 servings

 

Delicious cream puffs with crunchy cookie topper filled to the brim with vanilla custard cream. This choux will definitely be your new addiction! 

INGREDIENTS

Craquelin:
 • 3/4 cup (85g) Light Brown Sugar
 • 6 tbsp (85g) Unsalted Butter
 • 2/3 cup (85g) All-purpose Flour
 • Pinch of Salt

1. In a mixing bowl, mash together butter and light brown sugar using a spatula until smooth and creamy.

2. Add flour and salt and mix until combined.

3. Place the dough in between 2 parchment papers and roll it out to 3mm in thickness.

4. Freeze for at least 1 hour.

5. Cut into 2-inch rounds discs (keep in the freezer until ready to use)

Choux:
 • 1/2 cup Water
 • 3 tbsp (43g) Unsalted Butter
 • 1 tsp (5g) Sugar
 • 1/4 tsp Salt
 • 1/2 cup (64g) All-purpose Flour
 • 2 Large Eg
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INGREDIENTS:

CHOUX DOUGH
 • 60 g unsalted butter
 • 60 g water
 • 60 g milk
 • 70 g all-purpose flour
 • 125 g whole eggs, about 2.5 large eggs

SALTED CARAMEL
 • 150 g granulated sugar
 • 150 g heavy cream, room temperature
 • 60 g unsalted butter, cubed & room temperature
 • ½ teaspoon salt

CARAMEL WHIPPED CREAM FILLING
 • 300 g heavy cream
 • 45 g salted caramel, cooled to room temperature
 • 1 tablespoon vanilla extract

INSTRUCTIONS:

https://teakandthyme.com/salted-caramel-profiteroles/
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