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Small Cream Puffs with Craquelin Topping and Cream Cheese Filling

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Small Cream Puffs with Craquelin Topping and Cream Cheese Filling

The perfect small cream puffs with craquelin topping and cream cheese filling recipe with a picture and simple step-by-step instructions.

Hood (2 colors):

  • 45 g Flour
  • 50 g Sugar brown
  • 45 g Butter at room temperature
  • 6 g Cocoa
  • 6 g Flour
  • Food coloring red

Choux:

  • 125 ml Half milk, Half water, together
  • 50 g Butter
  • 1 pinch Salt
  • 1 tsp Sugar
  • 100 g Flour
  • 2 Eggs size L.

Filling 1.):

  • 150 g Cream cheese
  • 1 Pck. Vanilla sugar
  • 50 ml Advocaat
  • 15 g Instant gelatin

Filling 2.):

  • 150 g Cream cheese
  • 2 Pck. Vanilla sugar
  • 20 g Mango powder (see link in the recipe), alternatively any fruit spread
  • 40 ml Water

Hood:

  1. Knead the flour, sugar and butter quickly to form a smooth, slightly greasy dough. Divide this and knead the cocoa into one half and the 6 g flour and some red color into the other. Then form 7 small balls of approx. 10 – 11 g of each color, roll them out between 2 layers of baking paper 2 mm thick and then place them in the refrigerator on a smooth surface for as long as you need them.

Choux:

  1. Bring the milk, water, butter, salt and sugar to the boil. Briefly remove the pan from the heat, use a ladle or a rubber spatula to add all of the flour at once and stir to form a dumpling. Put the pot back on the stove, reduce the heat and move the dough dumpling back and forth with kneading movements until it looks slightly glassy, ​​has separated from the pot and a white film has formed on the bottom. Then pour the dough into a bowl and let it cool to lukewarm (approx. 15 min.). Then stir in the eggs one after the other with the hand mixer. Each egg has to be completely incorporated before the next one is added. Then pour the slightly creamy, firm dough into a piping bag with a round, approx. 1 cm opening and squirt 14 equal portions at a distance onto the baking sheet lined with baking paper or foil.
  2. Preheat the oven to 200 ° O / bottom heat. Remove the small plates for the cover that have now become firm from the baking paper, place each on a portion and press down gently. Slide the tray into the oven on the 2nd rail from below. Switch the temperature down to 170 °. The baking time is 35 – 40 minutes. As a test and an indication of whether they are finished … just lift a small cream puff. If it can be lifted easily and airily, then you are done. It can also be recognized by its volume. If they have inflated like a little balloon and the crust is torn apart, then they are perfect.
  3. After baking, let the cream puffs cool down on the tray.

Fillings:

  1. Mix the ingredients of both fillings well. Because of the amount of liquid in the egg liqueur, filling 1 also needs some gelatine. With the mango filling, no powder is needed. But if you don’t have any fruit powder on hand, you can only use filling 1 and simply take its ingredients x 2.

Completion:

  1. Cut the cooled cream puffs about 1 cm above their bottom, but do not cut through them, open them slightly and fill the cavity lavishly with the cream. Your ingredients – whether for two different amounts or only the egg liqueur type with double the amount of ingredients – are dimensioned in such a way that they have to be used up completely. After filling, fold it up and a little “Schnuckedönschen” is ready ………. for a coffee table but also for a simple cup of coffee or tea in the afternoon.

Tip:

  1. The resting time below relates only to the cooling of the choux pastry. The rest time for the dough of the hood in the refrigerator is included in the preparation time, therefore not taken into account separately. The link for fruit powder here: “Cheeky fruits”
Dinner
European
small cream puffs with craquelin topping and cream cheese filling

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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