Choux au Craquelin


For Cookies
  • Butter – at room temperature – 1.5 tablespoons
  • Granulated sugar - 1 heaped tablespoon
  • Peanut butter – 1 heaping tablespoon
  • Flour - 2 heaped tablespoons - 3 fingers missing from 1 glass of water
For Profiterole
  • 40 gr. ( 0,088 lbs) butter
  • Water – 1/3 cup
  • Milk – 1/3 cup
  • 1 pinch of salt
  • Flour – ½ cup
  • 2 – 3 eggs 
For Pastry Cream
  • Milk – 1 + ¼ cup
  • 2 egg yolks - L size
  • Granulated sugar – ½ cup
  • 1 heaped tablespoon – 1/3 cup
  • 1 heaped tablespoon – 1/3 cup
  • Butter – 1 tablespoon
  • 1 packet of vanilla
  • Peanut butter – 1 heaping teaspoon

For cookies;

Put the room temperature butter in a mixing bowl.

Add powdered sugar and mix with a spatula.

Add the flour and peanut butter and continue mixing.

Take your cookie dough between two parchment papers and roll it out with the help of a rolling pin.

Then mark them with a 10 cm (3,93 inc) round mold without removing the grease-proof paper and put them in the freezer for at least 15 minutes.

For the pastry cream;

Add milk to a saucepan and heat.

Take the egg yolks in a mixing bowl and start beating with a whisk.

Add the powdered sugar and continue beating.

When the sugar loses its roughness, add the flour and starch and continue whisking.

Slowly add your warmed milk to the flour mixture and continue whisking at the same time.

Pass the mixture you prepared through a strainer and transfer it back to the sauce pot.

If there are any lumps in your strainer, crush them with a spatula and add them into the mixture.

Put your cream on the stove and mix it on low heat until it gets the consistency of pastry cream.

When your pastry cream is ready, add vanilla, butter and peanut butter and mix.

Put the pastry cream you prepared in a squeezing bag with a thin and serrated squeezing tip and leave it to cool in the refrigerator.

For profiteroles;

Add water, milk, butter and salt to a saucepan and heat.

When the butter melts, add the flour and fry it well with the help of a spatula.

Take it off the stove and put it in the counter-top mixer.

Crack the eggs one by one into them and whisk them well at high speed.

Your dough should have the consistency of dark mayonnaise.

When the consistency of your dough is as necessary, put an 18 mm (0,70 inc) squeezing tip on the end of your squeezing bag and add your prepared dough into your squeezing bag.

To combine;

Squeeze circles on the silicon base you have laid out on your baking tray with grease-proof paper or on your oven wire, leaving the middle of the profiteroles empty.

It is important that they are not too close to each other.

Remove the baking paper on the cookie dough you took out of the freezer and cut it with your 10 cm (3,92 inc) mold.

Make a round space in the middle of the cookies you cut and leave them without pressing too much on the profiteroles you squeezed.

Bake in a preheated oven at 180 (352) degrees for 30 - 35 minutes.

When your dough is cooked, open the oven door and let it cool.

Squeeze the pastry cream you have prepared into the cooled balls and serve.


 

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