Choux Au Craquelin With Pineapple Compote & Espresso Cream Recipe

Prepare Choux Pastry

In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and stir in flour until smooth. Return to heat and cook for 1-2 minutes. Transfer to a bowl and let cool slightly. Add eggs one at a time, mixing well after each addition. Pipe onto a baking sheet.

Make Craquelin

Cream together butter and brown sugar until light and fluffy. Mix in flour until a dough forms. Roll out between two sheets of parchment paper and freeze until firm. Cut into circles to place on top of the choux before baking.

Cook Pineapple Compote

In a saucepan, combine diced pineapple, sugar, and lemon juice. Cook over medium heat until the pineapple is soft and the mixture thickens, about 10-15 minutes. Let it cool completely.

Prepare Espresso Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add brewed espresso and powdered sugar while continuing to whip until stiff peaks form.

Assemble Choux au Craquelin

Bake the choux pastry in a preheated oven at 400°F (200°C) for 20-25 minutes until golden. Let cool, then cut a small hole in the bottom of each pastry and fill with pineapple compote followed by espresso cream. Serve immediately.