Name: Cream Puffs with Chocolate Whipped Cream and Craquelin
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 36 cream puffs
Cuisine: french
Ingredients: 1/2 cup packed light brown sugar; 4 tablespoons (1/2 stick) unsalted butter, cubed; 1 teaspoon pure vanilla extract; 1/4 teaspoon kosher salt; 1/2 cup all-purpose flour; 1 stick (8 tablespoons) unsalted butter, cubed; 2 tablespoons granulated sugar; 1 teaspoon kosher salt; 1 cup all-purpose flour (see Cook's Note); 4 large eggs; 4 cups heavy cream; 1 cup confectioners’ sugar; 1 cup unsweetened cocoa powder; 1 teaspoon kosher salt

Directions

Watch how to make this recipe.

Special equipment:

2 piping bags; a large round piping tip; a small round piping tip

For the craquelin: Pulse the brown sugar, butter, vanilla and salt in a food processor until blended and smooth. Add the flour and continue to pulse until the mixture is crumbly but holds together when pinched. Pour the mixture onto a piece of parchment paper and form into a disc with your hands. Top with another piece of parchment and roll out the dough about 1/16 inch thick. Transfer the dough to a baking sheet and freeze until solid, about 30 minutes.
Stamp out 36 circles with a 1 1/2-inch round pastry cutter. Place back onto the parchment and freeze until ready to use.
For the cream puffs: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
Add the butter, granulated sugar, salt and 1 cup water to a small saucepan and bring to a boil over medium-high heat. Add the flour, stirring with a wooden spoon until combined. Reduce the heat to low and continue to stir until the dough dries out and pulls away from the sides of the pan leaving a light film, 1 to 2 minutes.
Scrape the mixture into a large bowl and beat with an electric mixer on medium speed for about 1 minute to release some of the steam and cool down the dough a little. Add 1 of the eggs and beat until completely incorporated and smooth. Repeat with the remaining 3 eggs.
Transfer the dough to a pastry bag fitted with a large round tip. Pipe 18 circles, each about 1 inch in diameter and 1/2 inch tall, onto each of the prepared baking sheets. Dip your finger in a bit of water and dab the tops to smooth out. Top each mound with a craquelin round.
Bake until the bottoms of the puffs are golden brown and the craquelin spreads and crackles over each puff and turns golden brown, 20 to 25 minutes. Let the puffs cool completely on the baking sheets, about 30 minutes.
For the chocolate whipped cream: Meanwhile, combine the heavy cream, confectioners’ sugar, cocoa powder and salt in a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form, 2 to 3 minutes. Transfer the whipped cream to a pastry bag fitted with a small round tip.
To finish the cream puffs: Poke a small hole into the bottom of each cream puff with the tip of a paring knife and fill with the chocolate whipped cream. Serve immediately.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) 

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Cream Puffs with Chocolate Whipped Cream and Craquelin

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