Ingredients for Crunchy Topping
- 100gr. Lurpak cow’s butter
- 100gr. brown sugar
- 100gr. all-purpose flour
Ingredients for the choux pastry
- 160 ml water
- 200 ml fresh whole milk
- 150 gr. Lurpak cow’s butter
- 10 gr. sugar
- A pinch of salt
- 200 gr. all-purpose flour
- 300 gr. eggs
- 1 vanilla powder
Method for the Topping
Place all ingredients in the mixer with the paddle attachment and mix until smooth.
Place the dough between two sheets of parchment paper and roll it out to a thickness
of about 3 millimeters.
Transfer to the freezer until firm.
Method for the Choux Pastry
In a saucepan, heat the milk, water, vanilla, sugar, salt, and butter (cut into small
pieces) over high heat.
Once the mixture comes to a boil, add the flour, stirring vigorously with a wooden
spoon.
After it forms a dough, cook it for about a minute over high heat.
Then, transfer the dough to the mixer bowl and mix at medium speed with the paddle
attachment until it cools slightly.
Next, gradually add the eggs (which you have beaten and weighed carefully) while
continuing to mix at the same speed until fully incorporated.
Then, place the dough in a piping bag fitted with a plain tip and pipe the choux onto a
baking sheet lined with parchment paper.
Remove the crunchy topping from the freezer and use a cookie cutter to cut out discs
the size of the choux.
Place the discs on top of the choux and bake in a preheated oven at 170-180°C
(340-350°F) on the fan setting for about 45 minutes.
Once done, place them on a rack to cool and fill the choux with whatever you like.