Choux Au Craquelin - The Gold Standard of French Patisserie

Today we’re making Choux Au Craquelin that is good enough for any pastry shop window. Golden Crispy pastry! Melt in the mouth Mocha Cream filling. In my opinion this is the Gold Standard of French Pastry. Did you like this video and want to show your support? 🍻Buy me a “Beer“ here: Check out my other stuff and the equipment I use here: Choux Au Craquelin Recipe Craquelin 100g plain white flour 100g light brown sugar 100g unsalted butter, softened Place all the ingredients into a bowl and beat together until smooth. Place the craquelin mixture onto a piece of silicone paper and cover with a second sheet and roll the dough to approximately 2-3mm thick. Place onto a baking sheet and freeze until required. Choux Pastry 150ml water 25g butter Pinch salt Pinch sugar 1/2tsp vanilla extract 50g flour 1 egg yolk 1 egg, beaten Preheat the oven to