Ingredients
For the Craquelin Crust:
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3 tablespoons butter, softened
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¼ cup light brown sugar
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6 tablespoons all-purpose flour
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1 pinch salt
For the Choux Pastry:
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½ cup cold water
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4 tablespoons unsalted butter
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1 pinch salt
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½ cup all-purpose flour
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2 large eggs, at room temperature
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1 (4 ounce) bar dark chocolate, chopped, or as needed (Optional)
Directions
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Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
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Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
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Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
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Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
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Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
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Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
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Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.
Chef's Notes
See my recipe for vanilla bean pastry cream. While I enjoy it straight, traditionally it would have some whipped cream folded in to lighten the mixture.
To fill the puffs, first cut a small hole out of the surface of each bun along the cracks. Pipe desired amount of pastry cream inside and replace the missing piece.
Nutrition Facts (per serving)
| 257 | Calories |
| 16g | Fat |
| 26g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 8g | 38% |
| Cholesterol 74mg | 25% |
| Sodium 91mg | 4% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 1g | 5% |
| Total Sugars 14g | |
| Protein 4g | 8% |
| Calcium 18mg | 1% |
| Iron 1mg | 5% |
| Potassium 44mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
