Basic recipe craquelé choux

Name: Basic recipe craquelé choux
Ingredients: 340 g Whole egg; Royal Steensma Food Coloring as desired; 200 g Butter; 300 g Water; 50 g Water; 500 g Royal Steensma Tartlet Mix; 250 g Royal Steensma Choux Pastry Mix

A crispy craquelin choux is a choux pastry with a crispy top, also known in professional terms as the tiger choux.The soft inside combined with the crispy bite of the tartelette forms the ideal base for endless variation: fill, enrich, or top as desired. Recipe for about 30 profiteroles.

Ingredients

Royal Steensma Food Coloring as desired

200gButter

50gWater

500gRoyal Steensma Tartlet Mix

340gWhole egg

300gWater

250gRoyal Steensma Choux Pastry Mix

Preparation

Mix the tartelette mix, butter, water, and coloring of your choice into a dough and let it firm up in the fridge.
Roll out the dough to 2 mm and cut out discs, slightly larger than the choux.

Using a paddle attachment, mix the choux mix with water and eggs until smooth batter forms.
Pipe mounds of about 25 grams onto a baking tray.
Place a craquelin disc on each mound.
Bake the choux at 190°C, with 70% steam, with the steam vent open, for 25 to 30 minutes.