Cream Puff "Crack Buns" (Choux au Craquelin)

Recipe View 5 mins Prepare the Craquelin Topping: In a medium bowl, combine softened butter, brown sugar, flour, and salt. Mix until a dough forms. (5 minutes)

Recipe View 15 mins Shape and Chill the Craquelin: Place the dough between two sheets of parchment paper. Roll to 1/4-inch thickness. Cut into a rectangle and freeze until solid. (15 minutes)

Recipe View 5 mins Preheat the Oven: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat. (5 minutes)

Recipe View 5 mins Make the Choux Pastry: In a saucepan, combine water, butter, and salt. Bring to a simmer over medium heat. (5 minutes)

Recipe View 3 mins Incorporate Flour: Add flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan. (3 minutes)

Recipe View 10 mins Cool the Dough: Transfer the dough to a mixing bowl and spread it out to cool slightly. Let it cool for about 10 minutes, until it is just warm to the touch. (10 minutes)

Recipe View 5 mins Add Eggs: Gradually add eggs, one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and pipeable. (5 minutes)

Recipe View 10 mins Pipe the Choux: Transfer the dough to a piping bag fitted with a large round tip. Pipe 6-8 mounds onto the prepared baking sheet, spacing them evenly. Smooth the tops with a wet finger. (10 minutes)

Recipe View 5 mins Apply Craquelin: Use a cookie cutter to cut out circles from the frozen craquelin dough slightly larger than the choux mounds. Gently place a craquelin circle on top of each mound. (5 minutes)

Recipe View 35 mins Bake: Place the baking sheet in the preheated oven. Immediately reduce the oven temperature to 350°F (175°C). Bake for 30-40 minutes, or until the puffs are golden brown and fully puffed. (35 minutes)

Recipe View 20 mins Cool: Transfer the baked puffs to a wire rack to cool completely. 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. (20 minutes)

Recipe View 2 mins Prepare Chocolate Base: Melt the chopped dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. (2 minutes)

Recipe View 1 hrs Apply Chocolate: Spread a thin layer of melted chocolate on the bottom of each cooled puff. Gently press each chocolate base back on the baking sheet to spread it evenly. Let the chocolate set completely. (1 hour)