Valentine's Day is fast approaching and with it, sweet surprises for our dearest ones. Whether you want to please your love, a loved one or you want to please your own taste buds, we have a great tip for you. A recipe for luxurious choux au craquelin pinwheels.
The base is batter
The traditional French dessert is perfect for any occasion. However, if you give a homemade choux au craquelin for Valentine's Day, you can be sure to make a great impression on the recipient.
OUR TIP:
Prepare your pink Valentine's Day pinwheels.
How?
Simply add food colouring to the dough.
The delicious pinwheels owe their famous taste not only to the delicate cream, but especially to the delicate dough and the unique crunchy "cap" - craquelin. The secret of this dessert lies in the choux - battered dough. Although its preparation is quite difficult, the result is definitely worth it.
Recipe for Choux au craquelin
If you want your pinwheels to be truly delicious, set aside at least two hours to prepare them. In case you've never made batter before, brew yourself a tasty tea or open a bottle of French wine and enjoy a whole evening of baking pinwheels.
Craquelin:
- 100 g cane sugar
- 100 g plain flour
- 100 g butter
Mix the softened butter with the other ingredients until smooth. Refrigerate the dough and then roll it out between two baking sheets to a thickness of about 3 mm. Put it in the freezer to firm up.
Evaporated dough:
- 80 ml milk
- 80 ml of water
- 60 g butter
- 1/2 teaspoon salt
- 1 tablespoon caster sugar
- 80 g plain flour
- 3 eggs
Bring the milk and water to the boil, add the butter, salt and sugar. When the mixture starts to boil, remove it from the heat and add the sifted flour. Return the mixture to the plate and stir vigorously with a fork until the dough stops sticking to the sides of the pot. Then place the dough in a food processor and cool to about 50 °C, stirring constantly. Add the eggs and knead into a smooth dough.
Fill a pastry bag with the dough and then roll out rounds on a baking tray lined with baking paper, 2,5-3 cm in diameter and about 1 cm thick.
Take the craquelin out of the freezer, cut out evenly sized rounds, press them onto the evaporated dough and place the baking sheet in a preheated oven at 200 °C for about 20 minutes.
Carefully cut the cooled cookies and fill with the cream using a pastry bag.
Cream:
- 250 ml whipping cream
- 2 tablespoons vanilla sugar
- vanilla pod
Bring the cream to the boil, remove from the heat and slowly add the vanilla sugar and pod. Allow to cool and place in the refrigerator.
Photo: Canva
