A delightful selection of Choux Au Craquelin, featuring crisp, golden choux pastries topped with a crackly, buttery craquelin layer. Each puff is filled with an assortment of rich and creamy fillings, such as vanilla bean custard, chocolate ganache, matcha cream, and fruity pastry creams. The contrast between the crisp exterior and the luscious filling makes these elegant pastries an irresistible treat for any occasion.

Prep

1 hr

Bake

45 mins

Total

1 hr 45 mins

Yield

1 pound cake

Ingredients

CHOUX-16x 30g(2 pax)
• RedMan Unsalted Lactic Butter (room temperature) | 68328 | 100g
• RedMan UHT Full Cream Milk 3.5% | 103602 | 250g
• RedMan Caster Sugar | 1417 | 5g
• Deltasal Fine Sea Salt | 58415 | 2g
• RedMan Plain Flour Unbleached | 1242 | 150g
• Eggs | 12088 | 200g

Cream Filling - Vanilla
• Millac UHT Whipping Cream | 1917 | 100g
• RedMan Vanilla Bean Paste | 66209 | 2g
• RedMan White Chocolate Couverture | 12426 | 50g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 150g

Cream Filling - Green Tea
• Millac UHT Whipping Cream | 1917 | 100g
• RedMan Matcha Green Tea Powder | 67707 | 5g
• RedMan White Chocolate Couverture | 12426 | 50g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 150g

Cream Filling - Raspberry
• Millac UHT Whipping Cream | 1917 | 100g
• Raspberry Powder | 66652 | 4g
• Ruby Chocolate | 107177 | 50g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 150g

Cream Filling - Chocolate
• Millac UHT Whipping Cream | 1917 | 100g
• RedMan Bitter Dark Chocolate | 14770 | 50g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 150g

CRAQUELIN - Vanilla
• RedMan Unsalted Butter (room temperature) | 68328 | 100g
• RedMan Brown Sugar | 1405 | 50g
• RedMan Caster Sugar | 1417 | 50g
• RedMan Plain Flour | 1242 | 100g

CRAQUELIN - Green Tea
• RedMan Unsalted Butter (room temperature) | 68328 | 100g
• RedMan Matcha Green Tea Powder | 67707 | 5g
• RedMan Apple Green Colour Paste | 67757 | 1g
• RedMan Brown Sugar | 1405 | 50g
• RedMan Caster Sugar | 1417 | 50g
• RedMan Plain Flour | 1242 | 100g

CRAQUELIN - Raspberry
• RedMan Unsalted Butter (room temperature) | 68328 | 100g
• Raspberry Powder | 66652 | 5g
• RedMan Noel Red Colour Paste | 67791 | 2g
• RedMan Brown Sugar | 1405 | 50g
• RedMan Caster Sugar | 1417 | 50g
• RedMan Plain Flour | 1242 | 100g

CRAQUELIN - Chocolate
• RedMan Unsalted Butter (room temperature) | 68328 | 100g
• RedMan Cocoa Powder | 66036 | 6g
• RedMan Brown Sugar | 1405 | 50g
• RedMan Caster Sugar | 1417 | 50g
• RedMan Plain Flour | 1242 | 100g

Instructions

**Assorted Choux Au Craquelin**
1. Boil the butter, milk, sugar, salt.
2. Add in sifted flour.
3. Low heat until smooth dough.
4. Put in mixing with K-beater with slow speed to 60°C.
5. Slowly add in the eggs.
6. Until smooth dough.
7. Pipe to 30g round each.
8. Cover with craquelin.
9. Bake in 200°C for 15 minutes, continue baking at 170°C for 10 minutes, then turn to 150°C for 10 minutes (all with fan).

**Filling**
1. Boil the dairy cream and raspberry and melt the ruby chocolate.
2. Keep in chiller overnight.
3. Whip the non-dairy cream and fold it in, then use.

**Craquelin**
1. Mix all ingredients together.
2. Roll in a thin layer.
3. Cut into 5cm rings and keep in chiller.