Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood

These gorgeous cream puff “crack buns” were inspired by the Great British Baking Show, which is not only my favorite cooking show, but currently my favorite thing on television....
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These gorgeous cream puff “crack
buns” were inspired by the Great British Baking Show, which is not only my
favorite cooking show, but currently my favorite thing on television. Maybe
it’s the accent, or because the contestants are all so nice, and actually try
to help each other. Or, it could be the fact that when the time is up, and they
try to work for a few more seconds, the hosts just politely scold them, instead
of immediate disqualification, which is what would happen on our much more uptight
American culinary competitions.

It’s probably all of the above, plus
the fact I always get so many wonderful ideas for videos, with these Choux au Crackelin
being a prime example. Like I said in the video, these would be great filled
with all kinds of things, but it’s hard to beat vanilla bean pastry cream. I’m
pretty proud of the recipe we posted a few years ago, and while I enjoy it
straight, traditionally it would have some whipped cream folded in to lighten
the mixture.

Speaking of favorite things, Boston
cream pie is one of my all-time favorite desserts, and this was basically an
individually portioned, probably superior version of that. The only thing that
would have made this experience any more enjoyable would have been getting that
coveted Paul Hollywood handshake. Maybe one day. In the meantime, I really do
hope you give these a try soon. Enjoy!

Ingredients for about 6 to 8 Crack Buns:

For the “crack” crust:

3 tablespoons soft butter

1/4 light brown sugar (1 1/2 ounces)

6 tablespoons all-purpose flour (47
grams)

pinch salt

For the choux pastry:

1/2 cup water

4 tablespoons unsalted butter

pinch salt

1/2 cup flour

2 large room temperature eggs

melted dark chocolate, optional

– Put into 450 F. oven, reduce to 350 F., and bake for 30-40
minutes or until browned and fully puffed.



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