Ultimate Crème Brûlée Choux au craquelin recipe – Spatula Desserts

👩‍🍳 Instructions

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   PREPARE THE CRAQUELIN:
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   1. In a bowl, combine softened butter, flour, sugar, and salt. Mix until a smooth dough forms.
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   2. Roll the dough between two sheets of parchment paper to 2mm (1/16 inch) thick.
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   3. Freeze for 15-20 minutes until firm.
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   4. Cut out 3-4 cm (1.5 inch) discs using a round cutter and return to the freezer.
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   MAKE THE PÂTE À CHOUX:
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   1. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat.
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   2. Remove from heat, add sifted flour all at once. Stir vigorously until a ball forms and pulls away from the pan.
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   3. Return to low heat; cook, stirring, for 2-3 minutes to dry out the paste (a film will form on the pan bottom).
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    4. Transfer dough to a mixing bowl. Let cool for 5-10 minutes until just warm.
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    5. Gradually add beaten eggs, mixing well after each addition, until the dough is smooth, glossy, and falls slowly in a 'V' shape from a spoon.
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    BAKE THE CHOUX WITH CRAQUELIN:
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    1. Preheat oven to 200°C (390°F). Line two baking sheets with parchment.
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    2. Pipe 3-4 cm (1.5 inch) rounds of choux pastry onto sheets, spacing 2 inches apart.
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    3. Place a frozen craquelin disc on top of each piped choux mound.
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    4. Bake for 15 minutes at 200°C (390°F). Without opening the door, reduce temperature to 170°C (340°F) and bake for another 20-25 minutes, until deeply golden and light.
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    5. Turn off oven, prop door open, and cool choux inside for 15-20 minutes.
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    6. Once cool, poke a small hole in the bottom of each choux bun to release steam.
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    PREPARE THE CRÈME BRÛLÉE FILLING:
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    1. Whisk egg yolks, granulated sugar, vanilla extract, and salt in a bowl until pale.
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    2. Gently heat heavy cream in a saucepan until it just simmers around the edges.
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    3. Slowly temper egg yolks by gradually whisking in half of the hot cream.
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    4. Pour tempered mixture back into the saucepan with remaining cream. Cook over low heat, stirring constantly, until custard coats the back of a spoon (5-8 minutes). Do not boil.
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    5. Immediately strain custard through a fine-mesh sieve into a clean bowl.
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    6. Press plastic wrap directly onto the surface of the custard. Chill for at least 2-3 hours, or overnight, until thoroughly cold and set.
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    ASSEMBLE AND FINISH:
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    1. Transfer chilled crème brûlée filling to a piping bag with a small round or bismarck tip.
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    2. Insert tip into the hole at the bottom of each choux bun and pipe until full.
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    3. Just before serving, sprinkle a thin, even layer of superfine sugar over the craquelin topping.
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    4. Use a kitchen torch to caramelize the sugar until it melts, bubbles, and forms an amber crust. Serve immediately.