The most amazing recipe! Crispy cream choux, Choux au craquelin
cookies
Unsalted butter, room temperature 33g
40g sugar
40g all-purpose flour
choux
65g All-purpose flour
65g milk
65g water
60g unsalted butter
2g salt
3 eggs
cream
2 yolks
35g sugar
10g cornstarch
200g milk
1 teaspoon vanilla extract (omit if not available)
170g fresh cream
17g sugar
1. After adding the cream, the choux pastry will easily become moist.
To keep it crispy for the longest time, you have no choice but to cover it with cream every time you eat it.
2. If you open the oven door while the sugar is baking, it will collapse (Do not open the oven)
