Choux au craquelin (crisp, cookie-covered cream puffs)
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I was first taught this concept by one of my very favorite pastry teachers, Chef Dieter Schorner. He rolled out a thin circle of cookie dough and placed in on top of piped pâte à choux—after baking, the dough turned into a wonderfully craggy sugar "crust" and the cream puff was even crispier than a classic one. I've been making them, eating them, and loving them ever since.
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