Choux à la Crème (French Cream Puffs)

Ingredients:

For the Craquelin Topping (optional):
40g Unsalted Butter, soft, at room temperature
40g Brown Sugar
40g Plain (All-Purpose) Flour

Choux Pastry (Pâte à Choux)
125ml Water
60g Unsalted Butter
10g Caster Sugar
75g Plain (All-Purpose) Flour
2 large Eggs

Vanilla Pastry Cream:
500ml Full Cream / Whole Milk
1 1/2 tsp Vanilla Paste, or 1 Vanilla pod
4 large Egg Yolks
30g Caster Sugar
30g cornflour, sifted
200ml double (Heavy) Cream (Optional)

Method:

For the Craquelin Topping: Place the very soft butter in a small bowl and mix it with a stiff spatula to make sure there are no large lumps. Add the Brown Sugar and cream it with the butter until smooth. Mix in the Flour until you get a smooth thick paste.

Place the craquelin dough between two sheets of baking paper. Gently flatten it with your hands then use a Rolling Pin to roll it into a thin layer about 2mm thick. Place in the freezer over a flat tray to chill for at least 30 minutes to 1 hour (or until completely hard).

For the Choux Pastry (Pâte à Choux): Combine the Water, Butter and Sugar in a medium-sized saucepan over medium heat.

When the butter has melted, drop in the Flour all at once. Then, using a wooden spoon, stir the dough until combined then keep working the dough to remove as much moisture as possible. Keep on stirring until a thin pellicule forms at the bottom of the pan.

Transfer the dough to a large bowl (or the bowl of your stand mixer) and set aside to cool for about 15 minutes.

Beat the eggs together in a separate bowl. Slowly start to add the mixed eggs into the remainder of the choux batter, working it in a little bit at the time. Mix well until the eggs have been fully incorporated before adding a little bit more (it is easier to do this step with a Stand Mixer). The pastry should be fluid and shiny, not too liquid or too hard.

Pre-heat your oven on 180'C and grease the base of a baking tray (wipe any excess of grease with a paper towel).

Transfer the Choux Pastry to a piping bag fitted with a large round nozzle. Pipe small mounds of pastry, leaving room between each choux bun as they will puff in the oven.

If using, take the Craquelin out of the fridge. Use a small biscuit cutter, about the size of each choux, to cut out the craquelin and set one piece them over each choux.

Put in the oven for 20 minutes or until puffed and golden, then open the oven door to let the steam out and directly re-close it. Leave them to bake for another 10 to 15 minutes. If they Choux are not baked enough, they will fall down once cold.

Transfer the Choux to a cooling rack and set aside to cool down completely.

For the Pastry Cream: Combine the Milk and Vanilla Paste in a small pan over low heat then bring to a simmer.

While the milk is heating up, in a separate bowl whisk together the Egg Yolks and Caster Sugar. Add the cornflour and mix to combine.

Pour the warm Milk over the Egg Yolk, Sugar and Cornstarch while whisking, then transfer it all back on the pot. Place back on the stove on low heat while continuously whisking until the cream starts to thicken. Cook for another 30 seconds after the cream reaches a boil, then remove from the stove.

Transfer into a shallow pot and cover with plastic wrap touching the surface of the cream. Place in the fridge to cool down completely, about 30 minutes to 1 hour.

Optional: for a lighter cream, whip the Heavy Cream (see note 3) until it reaches stiff peaks. Gently fold it into the cool Pastry Cream and place back in the fridge to set for 30 minutes before using.

Assembling the Choux: Carefully slice each Choux Bun in Half. Place the cool Pastry Cream in a piping bag with a star nozzle. Fill each Choux with the Pastry Cream then place the Choux lid back on top of the cream. (see note 4)

Optional: sprinkle some Icing Sugar over the Choux to finish them.