Baileys Choux au Craquelin | Martin Praja

Martin Praja

Name: Baileys Choux au Craquelin
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: Morton Iodized Salt, 26 Ounce; O Organics Sugar, Organic, Powdered; Bob's Red Mill Dark Rye Flour, Organic; O Organics Cane Sugar, Granulated, Organic; C&H Premium Pure Cane Light Brown Sugar; Land O Lakes Butter, with Olive Oil & Sea Salt; Talking Rain AQA Water, 9.5 pH; Reddi-wip Dairy Topping Extra Creamy; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Baileys Choux au Craquelin

Serves 1230 mins prep25 mins cook

Delicious Baileys Choux au Craquelin filled with creamy Baileys cream. This treat is perfect for Easter celebrations.

0 servings

What you need

tbsp salt

oz powdered sugar

oz flour

O Organics Cane Sugar, Granulated, Organic

tsp granulated sugar

oz brown sugar

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

fl oz water

fl oz whipped cream

Gold Medal All Purpose Flour with Resealable Bag

oz all purpose flour

organic eggs

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Instructions

1: Prepare the Craquelin by mixing the butter, brown sugar, and flour until crumbly.

2: Prepare the Choux au Craquelin by melting the butter in water with salt, bringing it to a boil. Mix in the flour and stir until smooth.

3: Add eggs one at a time into the choux mixture until well combined.

4: Pipe the choux mixture onto a baking sheet and top with Craquelin pieces.

5: Bake until golden and puffed up.

6: For the Baileys Chantilly, whip the cream with powdered sugar and Baileys until soft peaks form.

7: Fill the cooled choux with the Baileys Chantilly cream.

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