Craquelin Profiteroles with Mango Shrikhand filling

Good day to you all!

One of the basics of French pastry is a choux paste. The word “choux” means cabbage as it resembles a cabbage. I made it a bit more suited for this season by filling it with some mango shrikhand. The craquelin on top of the choux gives it a cracked look adding a crunchy and sweet element that complements the smooth and creamy texture of the shrikhand.

Ingredients

For the choux dough

  • Butter- 65 gm
  • Water- 65 ml
  • Milk- 65 ml
  • Sugar- 5 gm
  • Egg- 175 gm or 3.5 nos.
  • Flour- 100 gm

For the craquelin dough

  • Butter- 50 gm
  • Sugar- 50 gm
  • Flour- 70 gm

For the mango shrikhand

Recipe in previous blog post Mango Shrikhand

Procedure:

For the choux dough

  • In a saucepan, heat the butter, milk, water and sugar together.
  • Stir on medium flame using a whisk till the butter and sugar dissolves completely. Increase the flame and let it come to a boil.
  • Add the flour to the saucepan and cook for about two minutes using a spatula. It should resemble a dough and it should leave the sides of the pan.
  • Remove from flame and wait for a minute to cool it. If you add the eggs while the mixture is too hot, it might cook the eggs immediately.
  • Now add the eggs one by one, mixing each of them thoroughly before adding the next one using a spatula.
  • You will get a smooth and shiny dough. Fill the dough in a piping bag and pipe out into small mounds onto a baking tray lined with a baking sheet/butter paper. Flatten the tops by pressing it with your finger.

For the craquelin dough

  • Cream the butter and sugar together till most of the sugar dissolves.
  • Once it becomes fluffy, add the orange color to it. Alternately you can add yellow and red color in case you do not have orange color. If you wish to not consume any artificial color, simply add in some cocoa powder.
  • Mix well. Add the flour and mix it lightly using your fingertips. Cover the dough and refrigerate for about half an hour.
  • Take the dough out and place it in between two baking sheets/ butter paper/ aluminium foil. Roll the dough out gently using a rolling pin and let this refrigerate for about 15 minutes.
  • Take the sheet out and cut out circles using a cookie cutter/ bottle caps. Adjust the size of the circles based on the size of the choux buns/ profiteroles.
  • Place the circles on top of the piped out profiteroles.
  • Bake for 25 minutes at 180 degrees Centigrade/356 degrees Fahrenheit and for 10 minutes at 200 degrees Centigrade/392 degrees Fahrenheit.
  • Do not open the oven door while baking. After baking do not take it out immediately out of the oven. The sudden temperature change may collapse the profiteroles. Take it out after some time and let it cool.

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Assembly

  • For assembling the profiteroles, cut the top part of the profiteroles. Place the mango shrikhand filling inside using a spoon. Garnish with some chopped mangoes and strands of saffron on top.
  • Serve these beauties right away.

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Bonus Tips:

  • You can store the profiteroles in an airtight container in the freezer for up to a week.
  • Make sure the profiteroles are baked well before taking them out. If it is not baked properly, it will collapse after a while.
  • Prepare the craquelin dough ahead and then start working on the profiteroles.

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Published by Alisha Sarkar

I am a chef who loves her work and this blog is a an extended part of passion to be shared with others.

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