craquelin

1. Mix together the softened butter and sugar until smooth.
2. Add the food coloring (a few drops of orange or a mixture of red and yellow) and stir until fully incorporated.
3. Add the flour and mix until combined.
4. Roll the dough out to ⅛ inch (3 mm) thickness between two layers of parchment paper.
5. Place in the freezer for at least 10 minutes before using.

choux au craquelin

1. Measure out and sift the flour. Set aside.
2. 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.
3. 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.
4. 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.
5. Remove from heat and transfer to a bowl. Let cool for about 10 minutes or until the dough reaches below 140 F (60 C).
6. While the dough is cooling, combine the eggs in a separate bowl and lightly beat.
7. 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.
8. 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.
9. Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.
10. Transfer the choux dough to a piping bag fitted with a large round tip (I use Wilton 2A).
11. 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.
12. Cut out circles of frozen craquelin that are 1.5 inch (4 cm) in diameter. Place on the top of each piped mound.
13. 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.
14. Remove the choux au craquelin from the oven and let cool for 10-15 minutes.

assembly

1. Once the cream puffs are cool enough to handle, use a sharp knife to cut off the tops. Let cool completely before filling.
2. Transfer your pastry cream to a piping bag and fill each cream puff.
3. 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.