For this year’s Christmas, I upped my choux game with craquelin from last year’s eclairs. Craquelin is the name of the crunchy cookie topping that envelopes the chouxs. It’s a nice alternative to Croquembouche that requires extremely high heat for the caramel twine.
Next time:
- Use fine, medium brown sugar. This would create a more refined craquelin and a darker color.
- I would cut the craquelin disks to 2.5 inches to cover all of the chouxs.
- I would pipe the chouxs to 2 inches or a bit less.
- For my parent’s oven, 23 minutes was not enough. 24 or 25 minutes would have been perfect.
