Choux pastry with vanilla craquelin

Makes 600g Cakes, Bread and Pastries

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Method

Preheat the oven to 190C/170C F/Gas 5. In a medium pan set over a medium heat, gradually melt the butter with 100g water, the milk, sugar and salt. Bring to a rolling boil for 30 seconds, then take the pan off the heat and, using a wooden spoon, quickly stir in the flour for around 1 minute until fully combined and the mixture comes away from the edge of the pan into a smooth dough.

Transfer the dough to a bowl to cool down slightly, then slowly incorporate half the beaten eggs. Once combined, add the remaining eggs and continue to beat until the mix is a smooth and a pipeable texture. To check the texture, pick up some dough with the wooden spoon or a spatula and tilt it sideways – the dough should be trying to fall off the spatula but not quite doing it.

For the craquelin, rub together the flour, sugar and cold butter in a bowl to form a fine crumb, working until all the ingredients come together to form a uniform dough.

Roll out the dough between two sheets of baking paper until 2-3mm thick. Put in the freezer until ready to use.