- ½ cup (115 grams) unsalted butter, softened
- ¼ cup (50 grams) granulated sugar
- ½ cup (60 grams) all purpose flour
- orange gel food coloring
- ½ cup (60 grams) all purpose flour, spooned and leveled*
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) water
- 4 tablespoons (55 grams) unsalted butter
- pinch of kosher salt
- 2 large eggs (100 g)
- thai tea pastry cream (or your favorite pastry cream)
- mini chocolate chips
- Mix together the softened butter and sugar until smooth.
- Add the food coloring (a few drops of orange or a mixture of red and yellow) and stir until fully incorporated.
- Add the flour and mix until combined.
- Roll the dough out to ⅛ inch (3 mm) thickness between two layers of parchment paper.
- Place in the freezer for at least 10 minutes before using.
choux au craquelin
- Measure out and sift the flour. Set aside.
- Combine the milk, water, butter and salt in a saucepan over medium heat. Cook until the butter has melted and the mixture begins to simmer, stirring occasionally.
- Reduce heat to low and add all of the flour to the saucepan at once. Quickly stir the mixture until the dough forms into a ball.
- Cook for 1-2 minutes while pressing the dough down against the bottom of the pot and stirring. The dough should reach a temperature of about 170 F (77 C) and leave a film on the bottom of the saucepan.
- Remove from heat and transfer to a bowl. Let cool for about 10 minutes or until the dough reaches below 140 F (60 C).
- While the dough is cooling, combine the eggs in a separate bowl and lightly beat.
- Once the dough is cool, add ⅔ of the egg mixture to the dough and use an electric mixer to combine. The dough should curdle at first and then come together again.
- Start to gradually add more of the egg mixture until the dough turns into a shiny and smooth paste that sticks to the spoon. Do not add more eggs than necessary – the mixture should be pipeable, but hold its form.
- Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.
- Transfer the choux dough to a piping bag fitted with a large round tip (I use Wilton 2A).
- Pipe mounds at least 1 inch (2.5 cm) apart. The mounds should be approximately 1.5 inch (4 cm) in diameter and about ⅓ inch (0.8 cm) tall around the edges. Smooth down any points with a wet fingertip.
- Cut out circles of frozen craquelin that are 1.5 inch (4 cm) in diameter. Place on the top of each piped mound.
- Bake for 40-45 minutes or until the cream puffs underneath the craquelin are golden brown. Do not open the oven for the first 30 minutes.
- Remove the choux au craquelin from the oven and let cool for 10-15 minutes.
- Once the cream puffs are cool enough to handle, use a sharp knife to cut off the tops. Let cool completely before filling.
- Transfer your pastry cream to a piping bag and fill each cream puff.
- Top with the lid that you previously cut out and place a mini chocolate chip on top. To make the chocolate chip stick better, you can melt additional chocolate and use it as adhesive.
Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your dough. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Keywords: halloween desserts, halloween recipes, pumpkin choux au craquelin, pumpkin cream puffs