Choux Au Craquelin with Ube Ice Cream

Recipe created By Chef Michelin Dapo

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

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Pate a choux / choux pastry 

70 ml Water 
50 g butter 
75 g flour (all purpose) 
2 eggs 

Craquelin / cookie disks 
50 g butter 
50 g flour 
50 g sugar (you can use brown sugar, molasses flavor) 
pinch of salt 


Filling: 
Manila st. premium ube Ice cream or cheese Ice cream 


Method:

Craquelin
1. Cream butter and sugar, add pinch of salt 
2. mix flour, consistency of a dough 
3. using 2 baking paper, put the dough in the middle and roll out to 2mm thick 
4. let is set in the freezer for an hour so it is easy to cut them using a cookie cutter into disks, the size will vary depending on the diameter of your choux, 2 inches diameter 
5. once the craquelin is hard, use the cookie cutter and cut them into disks 

Choux 
Preheat over at 190-200 degrees C
1. Put water and butter into the pan, stir regularly until it boils 
2. Remove from heat and add flour and mix
3. Put it back on the heat and mix until the mixture forms into a ball like shape and is not sticking in the sides of the pot 
4. Let is cook down or you can use a stand mixer on a low heat to cool it down 
5. Once cooled, add egg one at a time, mix it until the consistency is glossy. the mixture should not be runny however it can hold its shape.
5. Use a piping bag with round tip 1/2 or 1/3 in diameter, put the choux mixture in 
6. On a baking tray with silpat or parchment paper, pipe the choux paste 2 inches in diameter, make sure to hold the piping tip upward otherwise if its on a angle, your choux will rise lopsided. You are aiming for a "Kisses chocolate" shape  
7. Put the craquelin disks on top, do not flatten too much 
8. Bake in the oven for 190-200 C for 20 mins and reduce temperature to 150 degrees C for another 5-10 mins to let the choux dry. DO NOT open the over door at this stage otherwise your choux will collapse. 
9. turn off the over and leave the door half way open once done, the color should be golden brown
10. Let the choux cool down, slice the choux in half, scoop ube ice cream and make it into an ice cream choux aux craquelin sandwich, otherwise you can pipe the ice cream inside, to do this you nee to soften the ice cream a little bit and put it in the piping bag, then pipe the ice cream into the choux au craquelin. 
11.. You can use cheese ice cream too :) 

Filipino Food Movement AU