Choux au Craquelin (Kue Sus Anti Kempes)

• •60 g Unsalted Butter (softened, for craquelin)
• •60 Granulated Sugar (for craquelin)
• •60 g All-Purpose Flour (for craquelin)
• •120 ml Water (or milk for choux paste)
• •55 g Unsalted Butter (for choux paste)
• •10 Granulated Sugar (for choux paste)
• •3 g Salt (for choux paste)
• •10 g Milk Powder (omit if using milk instead of water for choux paste)
• •60 Strong Bread Flour (or high-protein all-purpose flour for choux paste)
• •110 Eggs (approx. 2-3 large eggs, whisked; adjust as needed for consistency)

Instructions

1. 1

   Prepare the Craquelin: In a bowl, combine the 60g softened unsalted butter, 60g granulated sugar, and 60g all-purpose flour. Mix with a spatula until a cohesive dough forms.

2. 2

   Place the craquelin dough between two sheets of baking paper and roll it out evenly to a thickness of about 2mm.

3. 3

   Refrigerate the rolled craquelin for at least 10 minutes, or until firm. Once firm, use a round cutter (matching your desired choux size) to cut out craquelin discs. Store these discs in the refrigerator or freezer until ready to use.

4. 4

   Prepare the Choux Paste: In a saucepan, combine the 120ml water (or milk), 55g unsalted butter, 10g granulated sugar, 3g salt, and 10g milk powder (if using water). Bring the mixture to a full, rolling boil over medium heat.

5. 5

   Reduce the heat to low, then add the 60g strong bread flour all at once. Stir vigorously with a wooden spoon or spatula for about 5-7 minutes, until the dough comes together, pulls away from the sides of the pan, and forms a smooth ball with a slight film on the bottom of the pan. This 'drying out' step is crucial for preventing deflation.

6. 6

   Transfer the hot choux paste to a mixing bowl (stand mixer with paddle attachment or by hand). Let it cool down to room temperature, stirring occasionally to release steam. This can take 15-20 minutes.

7. 7

   Once cooled, gradually add the whisked 110g eggs to the choux paste, a little at a time, mixing well after each addition until fully incorporated. The final consistency should be smooth, glossy, and thick enough to hold its shape but soft enough to fall slowly from a spoon in a 'V' shape (the 'V-test'). You may not need all the egg, or you might need a tiny bit more, depending on your flour and humidity.

8. 8

   Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper. Transfer the choux paste to a piping bag fitted with a round tip. Pipe desired-sized mounds onto the prepared baking sheet, leaving some space between each.

9. 9

   Carefully remove the craquelin discs from the refrigerator/freezer and gently place one disc on top of each piped choux mound.

10. 10

    Bake in the preheated oven for 40 minutes, or until the choux are deeply golden brown, puffed, and firm to the touch. It's crucial NOT to open the oven door during baking, especially in the first 30 minutes, to prevent deflation. Once baked, turn off the oven, crack the door slightly, and let the choux cool inside for 10-15 minutes to firm up further.

11. 11

    Remove from the oven and transfer to a wire rack to cool completely before filling with your favorite cream, custard, or ice cream.

Chef's Tips

• 💡The 'drying out' step for the choux paste in the saucepan (Step 5) is critical. Ensure the dough is cooked sufficiently to evaporate excess moisture, which helps prevent deflation.
• 💡Make sure the choux paste is at room temperature before adding eggs. Adding eggs to hot dough will cook them prematurely.
• 💡The 'V-test' for egg consistency: when you lift the paddle or spoon from the dough, it should slowly fall back into the bowl, forming a 'V' or soft peak shape.
• 💡Resist the urge to open the oven door during baking! This sudden temperature drop is a common cause of deflated choux.
• 💡If storing unfilled choux shells, keep them at room temperature. To re-crisp them before filling, bake them in a 170°C (325°F) oven for 5-10 minutes.