Description
Nostalgic German cream puff crack buns elevate bakery classics with irresistible layers of buttery pastry and sweet filling. Rich vanilla custard and delicate choux pastry merge into a heavenly dessert that whispers comfort and indulgence for your next delightful baking adventure.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/2 cup water
- 1/2 cup dark chocolate, melted
- 4 tablespoons (60 grams) butter
Pastry Ingredients:
- 1 cup (120 grams) all-purpose flour
- 1/4 cup brown sugar
- Pinch of salt
Topping Ingredients:
- 2 tablespoons (30 grams) butter, softened
Instructions
- Craft the craquelin topping by blending softened butter, brown sugar, flour, and salt until uniform. Flatten the mixture between wax paper sheets to 1/4-inch thickness and freeze until solid.
- Heat oven to 450°F. Prepare a silicone-lined baking sheet. In a saucepan, combine water, butter, and salt, bringing to a gentle simmer. Incorporate flour, stirring vigorously until a cohesive dough forms and detaches from pan sides.
- Transfer dough to a mixing bowl, allowing it to cool for 10 minutes. Gradually incorporate eggs, whisking thoroughly after each addition until the mixture becomes lustrous and smooth.
- Fill a pastry bag with the choux dough, using a large round tip. Pipe 6-8 uniform buns onto the prepared baking sheet, maintaining consistent size.
- Extract the frozen craquelin topping and cut into precise rounds using a cookie cutter. Delicately position a round atop each piped bun.
- Reduce oven temperature to 350°F immediately after placing buns inside. Bake for 35-40 minutes until the buns exhibit a golden-brown exterior and pronounced puffiness.
- Remove baking sheet and transfer buns to a wire rack. Leave oven door slightly ajar, allowing residual heat to complete the drying process for 20 minutes.
- Melt chocolate in short microwave intervals, stirring between each to ensure smooth consistency. Spread a thin layer on the bottom of each cooled bun, allowing chocolate to solidify completely.
Notes
- Freeze the craquelin topping completely to ensure clean, perfectly round cuts and a crisp, crackly texture on top of the buns.
- Work quickly when whisking eggs into the choux pastry to prevent scrambling and maintain a smooth, glossy consistency.
- Use a kitchen scale for precise measurements, especially when making delicate pastry like choux, to guarantee consistent results every time.
- Allow buns to cool slowly in the turned-off oven to prevent sudden temperature changes that could cause deflation or soggy bottoms.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 162
- Sugar: 5 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 43 mg