Meet our petit cream puffs,
our choux au craquelin
Our choux | shoo | is filled with coffee pastry cream, using a recipe from our favorite pastry chef, Sebastien Rouxel of Bouchon Bakery. It's the best cream we've ever eaten, it's also the best kind of cream to make.
No need to temper yolks with hot milk. Not that you'd care, but it translates into a cream like no other:
luxurious, silky, smooth, with a pleasurable roundness in the palate
See that crispy top?
That's the craquelin | crack-uh-luhn | -- a cookie we set atop the choux before they go into the oven. Our cookie is rolled 1/16-inch thick, slightly less than 2mm. That gets tricky in Singapore temperatures, even in air-conditioning. The rolled-out cookie dough has to visit the freezer often — in, out, in and out — before a cookie mold can cut out cookies neat and clean.
For a richer flavor, we've worked in almond flour into our cookie dough.