Nutrition Facts
6 servings
6
Recipe for Parmesan Craquelin Choux
A savory, crunchy, and crispy cabbage, perfect for a warm or cold appetizer… This recipe is easy to prepare and original in its savory version, plain or cheese-flavored, as seen here with Parmesan.
For 30-35 cheese puffs.
125 Water
50 Butter
60 Flour
1 pinch Salt
2 Egg
For the crumble
40 Butter at room temperature
50 Grated Parmesan
50 Flour
1 pinch Salt
Directions
1
Preparation of the crumble. In a mixing bowl, mix the softened butter and cheese, then incorporate the flour and salt, kneading by hand if necessary.
2
Roll out the mixture to a thickness of 2-3 mm between 2 sheets of parchment paper or on a glass tray, adding a little flour to prevent the dough from sticking to the rolling pin.
3
Cooling Place the craquelin in the freezer while preparing the choux pastry or in the refrigerator for 1 hour or more.
4
Preparation of the dough: In a saucepan, pour in the water, salt, and butter cut into small pieces. Bring the mixture to a boil, then remove from heat; add the flour all at once and mix using a wooden spoon.
5
Then return to low heat and stir again until the mixture coats the bottom of the pot lightly; then add the whole eggs and mix with a mixer using the dough hooks.
6
Choux preparation Preheat the oven to 180 °C ventilated; shape the choux pastry into small balls using 2 teaspoons on a baking mat. Take out the topping and cut out circles with a cookie cutter that match the diameter of the choux. For the cookie cutter, you can use small shot glasses or small containers.
7
Cooking Place the topping on each pastry puff and then bake for about 20-25 minutes until the pastry puffs are lightly golden.
8
Tasting: To be eaten just warm or cooled right out of the oven.
Ingredients
For 30-35 cheese puffs.
125 Water
50 Butter
60 Flour
1 pinch Salt
2 Egg
For the crumble
40 Butter at room temperature
50 Grated Parmesan
50 Flour
1 pinch Salt
Directions
Directions
1
Preparation of the crumble. In a mixing bowl, mix the softened butter and cheese, then incorporate the flour and salt, kneading by hand if necessary.
2
Roll out the mixture to a thickness of 2-3 mm between 2 sheets of parchment paper or on a glass tray, adding a little flour to prevent the dough from sticking to the rolling pin.
3
Cooling Place the craquelin in the freezer while preparing the choux pastry or in the refrigerator for 1 hour or more.
4
Preparation of the dough: In a saucepan, pour in the water, salt, and butter cut into small pieces. Bring the mixture to a boil, then remove from heat; add the flour all at once and mix using a wooden spoon.
5
Then return to low heat and stir again until the mixture coats the bottom of the pot lightly; then add the whole eggs and mix with a mixer using the dough hooks.
6
Choux preparation Preheat the oven to 180 °C ventilated; shape the choux pastry into small balls using 2 teaspoons on a baking mat. Take out the topping and cut out circles with a cookie cutter that match the diameter of the choux. For the cookie cutter, you can use small shot glasses or small containers.
7
Cooking Place the topping on each pastry puff and then bake for about 20-25 minutes until the pastry puffs are lightly golden.
8
Tasting: To be eaten just warm or cooled right out of the oven.
Notes
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