Coffee Choux au Craquelin with Dulce de Leche

CHOUX AU CRAQUELIN

CRAQUELIN

• 25 g butter room temperature
• 30 g granulated sugar
• 30 g all-purpose flour

CHOUX PASTRY

• 30 g water
• 30 g milk
• 30 g butter
• ¼ teaspoon salt
• 5 g granulated sugar
• 35 g strong bread flour 12-14% protein
• 60 g large eggs about 1-2 eggs, room temperature

CHOCOLATE DECORATION

• 50 g dark chocolate

COFFEE CREAM

• 400 g cream
• 3 tablespoon powdered sugar
• 1 teaspoon vanilla sugar
• 1 teaspoon instant coffee powder

SALTED DULCE DE LECHE

• 100 g dulce de leche
• ¼ teaspoon salt

CHOUX AU CRAQUELIN

CRAQUELIN

• Cream the butter and sugar together until evenly combined. Add the flour and mix until the dough has a crumbly texture.
• Place the dough between two sheets of parchment paper and roll it out to about 2-3 mm thick.
• Freeze for 30-40 minutes, or until firm enough to cut cleanly.

CHOUX PASTRY

• Preheat the oven to 180ºC conventional heat. Line a baking tray with parchment paper or a perforated baking mat.
• Add the water, milk, butter, salt, and sugar to a saucepan. Bring to a boil over medium heat, stirring occasionally so the butter, sugar, and salt dissolve before the liquid boils. Remove from the heat, add the flour, and stir quickly with a heatproof spatula until no dry flour remains.
• Return the pan to medium heat and stir constantly for about 2 minutes. The dough should come together into a ball, and if using a stainless steel pan, a thin film may form on the bottom.
• Transfer the dough to a stand mixer fitted with the paddle attachment, or use a hand mixer. Mix on low speed for 2 minutes to cool the dough slightly. Lightly whisk the eggs, then add them gradually, about one-third at a time. Add the final portion slowly, stopping when the dough is smooth, glossy, sticky, and able to hold its shape. You may not need all 60 g of egg.
• Transfer the choux pastry to a piping bag fitted with a round tip about 1 cm wide.
• Remove the craquelin from the freezer and let it sit at room temperature for a few minutes while you pipe the choux. This helps prevent cracking when cutting the circles.
• Hold the piping bag at a 90-degree angle and pipe six rounds of choux pastry, each about 5 cm in diameter, onto the prepared baking tray.
• Use a 6 cm cookie cutter to cut six craquelin circles. Place one circle on top of each piped choux round.
• Bake for 30-35 minutes without opening the oven door. Around the 28-minute mark, the choux should be medium golden brown. Quickly open the oven, slightly pull out the tray, and pierce each choux with a sharp toothpick or cake tester to release steam. Return to the oven and bake for another 2-10 minutes, until firm, crisp, and golden.
• When baked, let the choux cool near the warmth of the oven for a few minutes to reduce the risk of deflating. After 5-10 minutes, transfer them to a cooling rack and cool completely.

CHOCOLATE DECORATIONS (OPTIONAL)

• Temper the dark chocolate and spread it in a thin, even layer on cake plastic or parchment paper. Let it begin to set, then gently mark out six circles with a 6 cm cookie cutter. Allow the chocolate to set completely, then break out the circles and set them aside.

SALTED DULCE DE LECHE

• Mix the dulce de leche with the salt until smooth. Transfer it to a small piping bag and set aside while preparing the coffee cream.

COFFEE CREAM

• When you are ready to serve, whisk the cream, powdered sugar, vanilla sugar, and instant coffee powder together until the cream forms stiff peaks.
• Transfer the coffee cream to a piping bag fitted with a large round piping tip, such as an 18 mm tip.

ASSEMBLING

• When ready to serve, cut a small opening from the very top of each choux bun. The hole only needs to be large enough for filling.
• Pipe coffee cream into each choux until it reaches the edge. Pipe salted dulce de leche into the center of the coffee cream. Place a chocolate circle on top, then pipe a dollop of coffee cream over it.
• Run a teaspoon under hot water, dry it, and press a small indent into the cream. Clean and dry the spoon between each bun. Fill each indent with salted dulce de leche.