Susan Jung makes the most of choux pastry’s versatility in craquelin-topped cream puff recipe
Stuck for a dessert but short on time? Choux pastry is your versatile friend
Pâte à choux, or choux pastry (so named because when baked in rounds, it resembles small cabbages, “choux” in French), is something I make when I need a nice dessert but don’t have much time. The dough is fast and easy to mix, and versatile: depending on what shape it’s piped into and how it is cooked, it can be used to make chouquettes, beignets soufflés, churros, profiteroles, eclairs and cream puffs, as well as gougères, if you want something savoury.
Cream puffs with maple-sugar craquelin and chocolate-maple mousse
Make the craquelin topping first, because it needs to be rolled out then chilled (I freeze it) so it can be cut into tidy circles. Then make and bake the cream puffs, and finally the chocolate-maple mousse.
The puffs can be baked in advance. When cool, pack them into an airtight container. If they soften too much, bake for about five minutes at 180 degrees Celsius, then let them cool before filling them just before serving.
The mousse recipe (which I’ve given before) is easy to follow, and the result is delicious.
For the craquelin:
45 grams unsalted butter, slightly softened
¼ tsp fine sea salt
50 grams maple sugar
50 grams plain (all-purpose) flour