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.
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.
23 comments:
What about filling the pastries from the bottom, before applying the chocolate base?
Also obsessed with thesame show for all the same reasons. Favorite comfort show ever.
You're the master of your own crack buns. Go ahead! :)
Do we use all-purpose flour for both parts of the recipe? All-purpose is the same as plain flour, right? No added raising agents? Any chance you'll start putting in metric measurements as well as Imperial?
If you want to be a real cool kid with the UK crowd, you should call it the Great British Bake-Off, which is what it's called across the pond. It's only called Baking Show here because Nabisco owns the trademark on "Bake-Off"
You're right, it is a spectacular show though.
URGENT-- I consider your YouTube posts very family oriented, so I believe your subtitle at 10:40 is an oversight that has not been corrected yet.
Protip: wire whisks are great for most applications but ball whisks are your friend when incorporating eggs into paté choux dough. If you don't own a ball whisk you should get one and try it out. I promise you won't be disappointed.
Hi Chef John,
My food wish request is stuffed roast pumpkin. I'd love to see your version of this and maybe finally get the courage to make it : ) Thanks for the recipes, I really enjoy the videos!
"To all the folks asking why I didn't fill these from the bottom, and then coat with chocolate, it's because I didn't want to refrigerate them to harden the chocolate, and if I filled them first, and then dipped, they would've been sitting out for an hour absorbing moisture, as well as the filling would've been warming up. I like a hard chocolate bottom, and a nice cold filling to contrast my crispy crack bun. But, that's just me."
JPitre,
I don't see why filling from the bottom wouldn't work other than risk of breaking the crack crust while handling them upside down.
Beef consomme please
Sounds like a clever alternative, I'll try and make these tomorrow using your suggestion!
This may be too involved for me but I'm gonna give it a go anyway!
Hey Chef John, these look amazing and I can’t wait to make and taste them! I am also a big fan of the Great British Bake Off and Paul Hollywood! I’m so glad you are too! Thanks for your awesome recipes. Cheers ��
The custard would make the pastry soggy by the time the chocolate hardened
The custard would make the pastry soggy by the time the chocolate hardened
Guaranteed to knock their socks off! I loved the way the flat disk sort of magically melted to cover the pastry. What fun to make! Thank you, Chef!
I just watched the episode this post was inspired by! Super excited to try this recipe.
Do you find that your vanilla pastry cream recipe makes the right amount of filling for these pastries? I'm thinking of doubling this recipe and I'm wondering if doubling the vanilla pastry cream recipe as well will be the right amount.
I can't find vanilla beans. What should I use instead?
Chef John, The Great British Baking show is also my favorite. I binge watched an entire season while waiting for Hurricane Florence to get out of Dodge here in Virginia! Can't wait to try this. Sending you a 'virtual handshake' for your efforts!
This looks really interesting! Normally I don’t like eclairs and cream puffs because the bun part gets all soggy and tastes really strange. The bun for these look much better to me...hope I have a chance to try the recipe
I don't know if this method of filling from the bottom and then dip in chocolate will work, but it's worth a try. I would pipe the filling in the entry point in the bottom of the choux and wait for it to cool completely at room temperature of in the refrigerator before dipping it in chocolate. It shouldn't cause the choux to absorb the filling to the point it gets soggy. After all, pastry shops display these prefilled in their shops all the time.
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