Desserts

Kit Kat Choux Craquelin Puffs

Preparation Time: 25 minutes

Cooking Time: 15 minutes

Yield: Approx. 10 x 20g choux puffs

    INGREDIENTS

    Craquelin

     
    Butter, Salted, Melted30g
    Brown sugar, granulated30g
    Flour, Plain30g
    Food Colouring (optional)2 drops
    Choux Pastry 

    Water, room temperature

    125g

    Butter, salted

    60g
    Sugar, Castor5g
    Flour, Plain75g
    Eggs, large2g
    Kitkat Mousse filling200ml
    Cream, Fresh, Chilled220g
    Kitkat Spread250g

     

    METHOD

    1. For the craquelin: Add the softened butter to a mixing bowl. Using a wooden spoon or a stiff spatula, cream the butter until smooth.

    2. Add the sugar and cream until smooth.

    3. Add the flour and mix into a smooth paste that holds together. If adding food colouring add it at this point.

    4. Place the craquelin dough between two sheets of baking paper on a baking sheet and roll flat to a thickness of 0,2 cm. Place in the freezer for at least 1 hour.

    5. For the choux dough: Combine the sugar, butter and water in a pot. Place the pot over a medium heat and allow the butter to melt. Do not allow the mixture to boil excessively.

    6. As soon as the butter is melted, add the flour and mix using a wooden spoon over a low heat until a ball forms.

    7. Remove from the heat and allow to cool for 15 minutes.

    8. Pre-heat the oven to 180°C and line a baking sheet with baking paper.

    9. In a separate, small bowl whisk the eggs together.

    10. Add the egg, a bit at a time to the pastry mixture mixing well by hand or using an electric stand mixer with a whisk attachment. 11. Once the mixture is shiny stop adding egg.

    12. Transfer the mixture to a piping bag with a round nozzle.

    13. Pipe 2,5 -3,5 cm rounds onto the prepared baking sheet ensuring that they are at least 2 cm apart.

    14. Using a cookie cutter, cut out discs of craquelin dough in the same size as the choux puffs and place one disc on top of each puff.

    15. Bake for 12-15 minutes until crisp and golden.

    16. Remove from the oven and allow to cool completely.

    17. For the mousse: Whip the cream to stiff peak stage.

    18. Add in the Kit Kat spread and whip on high until just incorporated.

    19. Cut the choux puffs in half or pipe the mousse into each puff by making a hole in the bottom.

    Note:

    Choux puffs can be made in any size