Cream Puff Crack Buns (Choux au Craquelin)

Follow our step-by-step guide on how to make Cream Puff Crack Buns (Choux au Craquelin).

1. Step 1

   Begin by gathering a large bowl and combining softened butter, light brown sugar, all-purpose flour, and a pinch of salt.

2. Step 2

   Use a spatula to mix these ingredients until the mixture is smooth and well blended.

3. Step 3

   Next, take the dough and place it between two sheets of waxed paper or inside a zip-top bag.

4. Step 4

   Roll or press the dough to achieve a thickness of about a quarter of an inch, trimming the edges if you wish to create a neat rectangular shape.

5. Step 5

   Freeze the dough until you're ready to use it.

6. Step 6

   Preheat your oven to 450°F (230°C) and prepare a baking sheet by lining it with a silicone mat.

7. Step 7

   In a saucepan, combine water, butter, and a pinch of salt, bringing the mixture to a gentle simmer over medium heat.

8. Step 8

   Once simmering, add the flour and stir with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan.

9. Step 9

   Transfer this dough to a bowl and whisk it to help it cool for about ten minutes, ensuring it is warm but not hot.

10. Step 10

    Gradually whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

11. Step 11

    Finish mixing with a spatula until the dough is smooth and glossy.

12. Step 12

    Scoop the pastry into a piping bag and pipe 6 to 8 buns onto the prepared baking sheet.

13. Step 13

    Use a wet finger to smooth the tops of the buns for a polished finish.

14. Step 14

    Retrieve the frozen dough and cut it into circles that match the diameter of the buns using a cookie cutter.

15. Step 15

    Gently place these circles on top of the buns, pressing lightly to secure them.

16. Step 16

    Bake the buns in the preheated oven, immediately reducing the temperature to 350°F (175°C).

17. Step 17

    Allow them to bake for 30 to 40 minutes, or until they are golden brown and fully puffed.

18. Step 18

    Once baked, transfer the buns to a cooling rack set on the baking sheet.

19. Step 19

    Place the rack back in the turned-off oven with the door slightly ajar, allowing the buns to cool completely for at least 20 minutes.

20. Step 20

    For the chocolate, melt it in a microwave-safe bowl in 15-second intervals, stirring after each interval until it reaches a smooth consistency, which should take between 1 to 3 minutes.

21. Step 21

    Spread a few teaspoons of the melted chocolate onto the bottom of each bun, gently pressing them back onto the baking sheet to ensure an even spread.

22. Step 22

    Allow the chocolate to set for about an hour, and then enjoy your delicious creations.