Chocolate Choux au Craquelin (Chocolate Cream Puffs) Recipe by Food Fusion

Food Fusion offers a delectable recipe for Chocolate Choux au Craquelin, combining a crispy craquelin topping with airy choux pastry and a rich chocolate cream filling. Here's a concise version of their recipe:

**Ingredients:**

*For the Craquelin:*

- Butter: 110g
- Caster sugar: 50g
- All-purpose flour: 1 cup
- Cocoa powder: 8g

*For the Choux Pastry:*

- Water: ½ cup
- Sugar: 2 tbsp (or to taste)
- Salt: 1 pinch
- Butter: 60g
- All-purpose flour: ½ cup
- Eggs: 2

*For the Chocolate Cream Filling:*

- Milk: 2 cups
- Sugar: ½ cup
- Cocoa powder: 2 tbsp
- Cornflour: 3 tbsp
- Egg yolks: 2
- Butter: 1 tbsp
- Vanilla essence: 1 tsp

**Instructions:**

1. **Prepare the Craquelin:**
- In a bowl, cream together the butter and caster sugar until light and fluffy.
- Sift in the all-purpose flour and cocoa powder; mix until a dough forms.
- Place the dough between two sheets of parchment paper and roll it out to about 2mm thickness.
- Freeze the rolled dough for about 15 minutes until firm.
- Once firm, cut out small discs using a round cutter and set aside.

2. **Prepare the Choux Pastry:**
- In a saucepan, combine water, sugar, salt, and butter; bring to a boil.
- Reduce heat to low, add the all-purpose flour, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let it cool slightly.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a round nozzle.
- Pipe small mounds onto a baking sheet lined with parchment paper.
- Place a craquelin disc on top of each mound.

3. **Bake:**
- Preheat the oven to 180°C (350°F).
- Bake the choux pastries for 25-30 minutes until they are puffed and golden brown.
- Remove from the oven and let them cool completely on a wire rack.

4. **Prepare the Chocolate Cream Filling:**
- In a saucepan, heat milk until warm.
- In a separate bowl, whisk together sugar, cocoa powder, cornflour, and egg yolks until smooth.
- Gradually pour the warm milk into the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
- Remove from heat; stir in butter and vanilla essence.
- Cover the surface with plastic wrap to prevent a skin from forming and let it cool completely.

5. **Assemble:**
- Once the choux pastries and chocolate cream are cooled, transfer the cream into a piping bag.
- Make a small incision at the bottom of each choux pastry and fill them with the chocolate cream.
- Serve immediately or refrigerate until ready to serve.

For a detailed visual guide, you can watch Food Fusion's video tutorial:

[Choux au Craquelin - Food Fusion](https://www.youtube.com/watch?v=vZhhLTIyNp0&utm_source=chatgpt.com)