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Cream Puff "Crack Buns" (Choux au Craquelin)
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 140 minutes
Decadent choux pastry buns with a crackly crust and rich dark chocolate base, inspired by Chef John's favorite British baking show.
Ingredients:
3tablespoons butter, softened
0.25 cuplight brown sugar
6tablespoons all-purpose flour
1pinchsalt
0.5 cupcold water
4tablespoons unsalted butter
0.5 cupall-purpose flour
2 large eggs, at room temperature
1 (4 ounce) bar dark chocolate, chopped, or as needed
Instructions:
Combine butter, brown sugar, flour, and salt in a large bowl using a spatula until well blended. Shape dough into a rectangle, about 1/4 inch thick, between two sheets of waxed paper or inside a zip-top bag. Optionally trim edges for a clean look. Freeze crust until needed.
Preheat the oven to a toasty 450 degrees F (230 degrees C) and line a baking sheet with a silicone mat for easy cleanup.
In a saucepan over medium heat, simmer water, butter, and salt. Add flour and stir with a wooden spoon until a smooth dough forms, pulling away cleanly from the pan. Transfer to a bowl, spread with a whisk to cool faster, and let it cool for about 10 minutes until warm.
Add eggs one at a time to the pastry, thoroughly mixing after each addition. Finish by gently folding with a spatula. Transfer the pastry to a pastry bag and pipe into 6 to 8 buns on the baking sheet, using a wet finger to smooth out the tops.
Cut crust into circles using a cookie cutter the size of the buns. Gently press the crusts onto the buns to secure them in place.
Preheat the oven and bake the buns until golden brown and fully puffed. Let cool on a rack in the turned-off oven with the door slightly open until fully cooled, about 20 minutes.
Melt chocolate in the microwave-safe bowl in 15-second intervals, stirring every time, until smooth, for 1 to 3 minutes.
Drizzle each bun with a luscious coating of melted chocolate and ensure even distribution by pressing gently. Allow the chocolate to set for approximately 1 hour until firm.