Craquelin-Topped Choux à la Paris-Brest
Transform your pastry creations with our recipe for Craquelin-Topped Choux à la Paris-Brest, where the classic French choux pastry meets the crunch of a craquelin topping. This delightful recipe combines the airy lightness of choux pastry with the sweet, crispy texture of craquelin, inspired by the traditional Paris-Brest dessert. Perfect for impressing at dinner parties or indulging in a luxurious treat, our guide will walk you through the steps to achieve the perfect balance of textures and flavors. Dive into the art of French baking and create a dessert that’s as pleasing to the eye as it is to the palate.
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Preparation 10 min
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Baking 30 min
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Servings Approx. 30 choux
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Level Débutant
Ingredients
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Note
Slivered almonds are not essential for a classic choux recipe. You can add them or not, without affecting the quantity of the other ingredients.
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Preparation steps
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Craquelin-Topped Choux à la Paris-Brest
Transform your pastry creations with our recipe for Craquelin-Topped Choux à la Paris-Brest, where the classic French choux pastry meets the crunch of a craquelin topping. This delightful recipe combines the airy lightness of choux pastry with the sweet, crispy texture of craquelin, inspired by the traditional Paris-Brest dessert. Perfect for impressing at dinner parties or indulging in a luxurious treat, our guide will walk you through the steps to achieve the perfect balance of textures and flavors. Dive into the art of French baking and create a dessert that’s as pleasing to the eye as it is to the palate.
Note
Slivered almonds are not essential for a classic choux recipe. You can add them or not, without affecting the quantity of the other ingredients.
Ingredients
- Cane sugar : 25 grams
- Flour : 25 grams
- Unsalted butter : 20 grams
- Almonds : 10 grams
Preparation steps
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Place the butter, flour, sugar and slivered almonds in a bowl.
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Mix to a smooth paste.
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Roll out your dough very thinly between two non-stick sheets and place in the freezer for 2-3 minutes to harden slightly and make it easier to cut with a cookie cutter.
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Remove the dough from the freezer and cut out small circles slightly smaller in diameter than the choux. Place the circles on top of the choux, pressing the cracker lightly so that it sticks to the dough.
With or without the cracker, the cooking time for the choux is the same: bake at 180 degrees Celsius for 25 minutes.