Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/choux-au-craquelin-crispy-cream-puffs

Cream Puffs video - http://www.homecookingadventure.com/recipes/chocolate-cream-puffs

Ingredients

Makes about 35 mini cream puffs

Craquelin
1/4 cup (56g) butter, room temperature
1/3 cup (67g) light brown sugar
1/2 cup (62g) flour
1 tbsp (8g) unsweetened cocoa powder

Choux Pastry
1 cup (125g) all-purpose flour
3.5 oz (100ml) milk
3.5 oz (100ml) water
2 tsp 10g) sugar
1/2 tsp (2g) salt
5 1/2 tbsp (80g) unsalted butter
4 eggs

Chantilly Cream 2 cups (480g) whipping cream, 35% fat, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract

1. Prepare the craquelin. In a bowl, cream together the butter and sugar, using a spatula or wooden spoon. Add flour and mix until combined. Divide the mixture in two and add cocoa powder in one half of it.

2. Put the dough between two sheets of plastic wrap or parchment paper and roll the dough until very thin, about 2-3 mm thick.

3. Refrigerate the two pieces of dough for 1 -2 hours or freeze for 30-45 mins.

4. Meanwhile prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

5. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogeneous.

6. Return ...