---
title: Choux
yield: 630%g
---

= Craquelin

Mix @flour{100%g} with @sugar{100%g} and @butter{80%g}.

Knead until it's an even, firm dough.

Place the dough on a #silicon sheet{} and place another sheet on top.

Roll it out until the dough is around 4 mm thin.

Let it set in your #fridge{} for ~{1%hour}.

Cut it with a #round cutter{}.

Keep the cut pieces in your #fridge{}.

= Choux

Mix @water{100%g} with @milk{100%g}, @sugar{5%g}, @salt{5%g} and @butter{100%g}.

Heat this up till the butter is melted.

Add @flour{120%g} and start mixing to prevent lumps from forming.

Cook the batter for ~{3 to 4%minutes} on medium heat while stirring.

Take the #pan{} off the heat and let it cool down for ~{5%minutes}.

Mix in @egg{200%g}, ensuring it's well incorporated.

Transfer the batter into a #piping bag{} and pipe small dots on a #silicon sheet{}.

Give the bag a little swirl at the end of each dot to prevent a tip from forming.

Place a craquelin on every choux.

Bake them at 190°C for ~{30%minutes} without opening the oven.

Leave them in the #oven{} with the door slightly open for another ~{10%minutes} to ensure all moisture has evaporated.