Cream Puff "Crack Buns" (Choux au Craquelin)

Inspired by Chef John's favorite British baking show, these choux pastry buns are capped with a crackly, crunchy crust layer and feature a dark chocolate base.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 257 Calories

Ingredients

• 1 pinch salt
• 3 tablespoons butter, softened
• 6 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 2 large eggs, at room temperature
• 0.5 cup all-purpose flour
• 0.5 cup cold water
• 0.25 cup light brown sugar
• 1 (4 ounce) bar dark chocolate, chopped, or as needed

Recipe Instructions

Step 1

Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.

Step 2

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.

Step 3

Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.

Step 4

Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.

Step 5

Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.

Step 6

Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.

Step 7

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.

Step 8

Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.