Laurian Veadour's mini choux buns can be filled with creme patissiere, cream or butter cream. The craquelin mixture helps the choux bun rise beautifully and keeps the shape uniform. They are cooked slowly to dry out perfectly.
Stand mixer, rolling pin, baking parchment or silicon sheet, piping bag, size 10 mm piping nozzle (look for eclair nozzle), spatula
100grdemerara sugarfor the Craquelin
100 grplain flourfor the Craquelin
2grsaltfor the Craquelin
80grunsalted butter cut into small cubesfor the Craquelin
125mlwaterfor the Choux
125 mlwhole milk
5medium eggsyou may only use 4 depending on size
CraquelinPut all the craquelin ingredients into the bowl of a stand mixer and mix until you form a dough
Roll out the dough between two sheets of baking parchment until it is 2-3 cm thick
Place in a fridge until you are ready to use it.
Pre heat your oven to 130°C when you are ready to make the choux pastry.
Choux PastryPut the water, milk butter, salt and sugar in a saucepan on medium heat and bring to the boil.
As soon as the mixture starts to boil, add all the flour at once.
Using a wooden spoon or spatula, mix the mixture well (you'll need to work hard at this) Cook until the mixture comes together in a very thick paste
Put into the bowl of a stand mixer and start on a low speed. Add the eggs a little at a time, until the mixture becomes silky and smooth and a V shape forms as you pull out the mixing blade. (I used 4 1/2 eggs) Scrape down the sides to ensure everything is mixed.
Place the mixture in a piping bag. Don't overload as it will make it harder to control
Pipe the choux in small circles (about 35 mm) with a size 10 nozzle. Place a piece of craquelin on top.
Bake at 150°C for 1 hour. Do not open the oven for the first 45 minutes. Cool and fill with your chosen filling