Step 1

[Making the Choux Pastry] In a saucepan, combine water, milk, butter, and salt. Bring to a boil over medium-high heat. Once boiling, remove from heat immediately. Do not stir while boiling.

Step 2

As soon as it boils, remove from heat and quickly add all the sifted all-purpose flour. Stir vigorously with a spatula until a smooth dough forms, scraping the bottom and sides of the pot. Ensure no lumps remain.

Step 3

Return the pan to low heat and spread the dough out. Cook for about 1-2 minutes, stirring constantly. This process, called ‘pâte à choux cooking’ or ‘horification’, helps to cook the flour and evaporate excess moisture, forming a thin film on the dough’s surface and a slight crust on the bottom of the pan. Transfer the dough to a large bowl and spread it out to cool down to below 50°C (122°F).

Step 4

Once the dough has cooled sufficiently, gradually add the beaten eggs, a little at a time, while mixing vigorously with a whisk. Ensure each addition of egg is fully incorporated into the dough before adding the next. The final dough should be smooth and have a ‘ribbon’ or ‘V’ shape, falling from the whisk in a somewhat thick, pliable stream (about a 45-degree angle).

Step 5

[Preparing the Cookie Topping] Lightly dust your work surface with flour. Roll out the cookie dough thinly and cut it into rectangles or squares, approximately 5cm x 4cm. You can arrange these with slight spacing (e.g., 5-4-5-4 pattern).

Step 6

Spoon the choux pastry dough into a piping bag fitted with a round tip. Pipe mounds of dough onto a baking sheet lined with parchment paper or a silicone mat. Gently place one prepared cookie topping piece onto each piped mound of choux pastry.

Step 7

Bake in a preheated oven at 170°C (340°F) for 15 minutes, then reduce the temperature to 150°C (300°F) and bake for another 15-20 minutes, or until the choux puffs are golden brown and firm. Alternatively, you can bake at 190°C (375°F) for 15 minutes, then reduce to 170°C (340°F) for 10-15 minutes. Avoid opening the oven door during baking as this can cause the choux to collapse.

Step 8

Once baked, remove the choux from the oven and let them cool completely on a wire rack. When they are fully cooled, use a small knife or a skewer to poke a hole in the side or bottom of each choux puff. Then, fill the cooled choux with the prepared custard cream using a piping bag.

Step 9

Serve immediately and enjoy your delicious homemade Crispy Choux Au Craquelin! Experience the delightful contrast of textures and flavors.

Step 10

[Making the Crispy Cookie Topping] In a bowl, place the cold, cubed butter. Use a spatula or fork to press and mash the butter until it becomes creamy and soft.

Step 11

Add the granulated sugar to the softened butter and mix them together until well combined. Sift the all-purpose flour over the mixture. Use a spatula or a knife to gently cut and mix the ingredients together (‘chopping’ motion) until just combined and no dry flour is visible. Be careful not to overmix, as this can result in a tough cookie.

Step 12

Lightly dust your work surface with flour. Place the cookie dough onto the floured surface and roll it out thinly with a rolling pin. Rotate the dough every 45 degrees as you roll to ensure even thickness and prevent tearing.

Step 13

Once the dough is about 0.3mm thick, use cookie cutters or a knife to cut out shapes for your topping. Transfer the cut-out dough pieces to a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow the dough to firm up before baking.

Step 14

[Making the Custard Cream] In a bowl, whisk together the custard powder, cold water, and vanilla extract until smooth and lump-free.

Step 15

In a separate chilled bowl, whip the cold heavy cream and vegetable whipping cream together using an electric mixer or whisk until stiff peaks form. Gently fold the whipped cream into the custard powder mixture until just combined and smooth. Transfer the finished custard cream into a piping bag and chill in the refrigerator until ready to fill the choux puffs.