Cream puff with craquelin, vanilla whipped cream and caramel insert

Ingredients

4 servings

• 50 g butter
• 3 eggs
• 1 pinch of salt
• 75 g flour
• 125 g water
• 50 g butter
• 50 g brown sugar
• 50 g flour
• 165 g heavy cream
• 35 g powdered sugar
• vanilla
• caramel

Steps

1. 1

   For the choux pastry: In a saucepan, combine water, butter pieces, and salt.

2. 2

   Remove from heat and add the flour all at once.

3. 3

   Dry out the dough over the heat, then transfer to a bowl.

4. 4

   Add the eggs one by one, mixing with a spatula, until you get a smooth dough.

5. 5

   Pipe the dough using a pastry bag, add the craquelin, then bake for about 15-20 minutes without opening the oven.

6. 6

   For the craquelin: Prepare a pomade butter with the sugar and flour. You should get a homogeneous dough.

7. 7

   Using a rolling pin, flatten the dough between two sheets of parchment paper to 2mm thickness.

8. 8

   Cut out with a cookie cutter, then place the tray in the fridge.

9. 9

   For the whipped cream: Whip the very cold cream with the sugar and vanilla.

10. 10

    Cut the tops off the puffs, fill with the whipped cream using a pastry bag, then insert the caramel in the middle. Replace the tops, then sprinkle with powdered sugar.