Butter Caramel Craquelin Cream Puffs

Ingredients

• Butter (For craquelin, softened)
• Caster sugar (For craquelin)
• Cake flour (For craquelin)
• Butter (For choux pastry)
• Water (For choux pastry)
• Salt (For choux pastry, a pinch)
• Caster sugar (For choux pastry)
• Bread flour (For choux pastry)
• 2 Eggs (Room temperature, approx. 100-110g, adjust based on batter consistency)
• Butter (For caramel layer)
• Brown sugar/Dark brown sugar (For caramel layer)
• Heavy cream (For caramel layer)
• Cake flour (For caramel layer)
• Cream cheese (For filling)
• Heavy cream (For filling)
• Fresh blueberries (For filling)

Steps

1. 1

   Make the craquelin: Cream the softened butter and sugar together until combined, then add the flour and mix until a dough forms.

2. 2

   Place the craquelin dough between two sheets of parchment paper, roll it out to a thickness of about 3mm, and place it in the freezer for 20 minutes.

3. 3

   Make the choux pastry: In a small saucepan, combine butter, water, salt, and sugar. Bring to a boil over medium heat, then immediately turn off the heat.

4. 4

   Add all the flour at once and stir quickly while hot until no dry flour remains, allowing the flour to scald.

5. 5

   Turn on the lowest heat and continue to stir-fry for 1-2 minutes to fully gelatinize the batter until a thin film forms on the bottom of the pan. Remove from heat and spread the batter on a large plate to cool.

6. 6

   Add the room-temperature beaten eggs in three batches, mixing thoroughly after each addition. Observe the batter's state: when the spatula is lifted, the batter should form a smooth 'V' shape (hanging triangle). Transfer to a piping bag fitted with a round tip.

7. 7

   Make the caramel sauce: Combine butter, brown sugar, and heavy cream in a saucepan. Heat over the lowest setting until completely melted. Turn off the heat and use the residual warmth to stir in the cake flour. Transfer to a piping bag (it will solidify as it cools).

8. 8

   Line a baking tray with parchment paper and pipe the choux batter into even rounds. Take the craquelin out of the freezer, use a round cutter to cut out discs the same size as the choux, and gently place them on top of each piped batter.

9. 9

   Pipe a layer of caramel sauce evenly on top of the craquelin in a spiral motion.

10. 10

    Place in an oven preheated to 200°C. Bake for 15-18 minutes until the puffs expand and set, then reduce the temperature to 170°C and bake for another 7-8 minutes until golden brown and crispy.

11. 11

    After baking, prop the oven door open slightly with an oven mitt to let the heat dissipate slowly, preventing collapse. Once completely cooled, poke a hole in the bottom of each puff.

12. 12

    Make the filling: Whip the cream cheese and heavy cream together until stiff peaks form. Fold in the blueberries (or insert whole blueberries while piping) and pipe the mixture into the hollow puffs.

Notes

Remember never to open the oven door during baking, or the puffs will collapse due to the cold air. If the caramel sauce hardens, reheat it slightly to soften. It is recommended to fill the puffs right before serving to maintain the crispiness of the shell.

Nutrition per serving

• Dessert
• Baking
• Afternoon Tea
• Cream Puffs
• French Dessert
• Blueberry