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Ingredients
390F, makes 10
Cookie:
1) 50g unsalted butter, room temp
1) 50g/44g granulated sugar/brown sugar (best)
2) 50g all-purpose flour
2) ⅛ tsp. salt
Choux Au Craquelin:
3) 50g unsalted butter
3) 70g water
4) 60g all-purpose flour
5) 2 large eggs, room temp
6) ⅛ tsp. salt

(above) used 50g brown sugar. 44g might be better

(above) used granulated sugar in the cookie.

Cookie: In a bowl, cream (1) using spatula then add in (2). Transfer in between parchment and roll to ¼" (blue) thickness, refrigerate. Use 1 7/8" round cutter (red).

Choux Au Craquelin: In sauce pan heat (3) at medium setting till simmering then add all (4). Stir and heat until uniform paste. Set aside to cool. Add in (5) one at a time then (6). Transfer to pastry bag with round tip.

Pipe the pastry and top off with the cookie part.

Bake at 390F for 20 minutes. Turn off heat and put wooden spatula to keep oven door slighly open for 20 minutes.


Ingredients
enough to fill 10
Salted Caramel Pastry Cream
1) 46g granulated sugar
2) 36g whipping cream
3) 150g whole milk
3) 1g salt
4) 1 egg yolk
4) 1 tbsp. (9g) cornstarch
5) 1 tbsp. (14g) unsalted butter, room temp
Stabilized Chantilly Cream
6) 2 tbsp. (30g) water
6) 1 tsp. (3g) gelatin
7) 1 cup (210g) whipping cream
7) ¼ cup (30g) icing sugar
7) 1½ tsp. vanilla extract

Salted Caramel Pastry Cream: In a sauce pan heat (1) over medium heat, no stirring until it turns amber in color.

In a suace pan heat (3), just keep it hot till ready for use.

Microwave (2) for 30 sec, pour cream in 3 portions with stirring into the carmalized sugar (1). Add in (3). Continue heating.

In a bowl combine (4) and temper with hot milk mixture. Strain mixture. Heat with stirring until thickened. Remove from heat then stir in (5) small piece at a time. Cool a bit and transfer to a bowl and cover with saran wrap on the surface. Refrigerate. 176g.

Stabilized Chantilly Cream: In a microwaveable dish combine (6) and let it sit for 10 minutes. Microwave for 20 seconds.

In a bowl combine (7) use hand beater to mix and pour gelatin mixture, beat until soft peaks. Refrigerate. 271g

Salted Caramel Diplomat Cream: Fold the two cream together with spatula and use.