Cream together the butter and the sugars until well incorporated together. Add the flour and mix it together with the butter and sugar until it turns into a crumbled structure.

Transfer the dough to a piece of parchment paper. Then place another piece of parchment paper on top and roll it out until it’s about 2-3 mm thick.

Place it in the freezer for 30-40 min.

Preheat the oven to 180ºC conventional oven. Prepare two baking trays lined with parchment paper or a performative mat (Air Mat). Dip a 5 cm cookie cutter in some confectioners sugar and outline 6 circles on each tray. This will make it super easy to have even sized choux buns.

Transfer it to a stand mixer with a paddle attachment or use a hand mixer. At low speed, whisk for 2 minutes so the dough can cool down a bit.

Whisk in the meantime the eggs together.

Once the dough has cooled down a bit, slowly pour in the eggs along the side of the bowl, about ⅓ of the egg mixture at a time, until it’s all well incorporated. With the last ⅓ of the egg mixture, add it a little bit at a time. Depending on the dough you might not need all the 120g of eggs. I sometimes have a little bit left, what is important is to look for the right consistency. It needs to be sticky, smooth, and glossy and hold its shape. If it’s too runny it won’t hold its shape.

Transfer the pastry dough to a piping bag with a round tip of about 1cm, I like to use the Wilton 1A tip.

Before you start piping, take the Craquelin out of the freezer and let it sit on the countertop while you pipe the choux pastry. Letting it sit for a few minutes makes sure it’s doesn’t crack when cutting out the circles.

Hold the piping bag at a 90’ angle and pipe the Choux pastry, on the prepared baking trays, until it’s 5 cm in diameter. There is room for 6 on each tray.

With a 6 cm, in diameter, cookie cutter, cut out 12 Craquelin circles so they’re slightly bigger than the Choux pastry and place them on the Choux pastry.

Bake for 30-35 min. Keep the oven door closed so they don't deflate. When it hits the 28 min mark, they should be about a medium golden brown color. Open the oven door and only slightly pull the tray out, and with a sharp toothpick or cake tester, pick a hole in the Choux to let out any extra stream there might be inside them. Be as quick as possible with this. Put them back in and bake them for 2-7 min. Mine took 32 mins to become a perfect crisp golden color, but the time very much depends on one’s oven. They should be firm and crispy. If they feel soft let them bake for a few minutes more.

Once done, place them on the top of the stove so they cool off around the heat of the oven. This will make it safer for them not to deflate as the shock of the colder air won’t be as intense.

After they have cooled down for about 5-10 min, transfer them to a cooling rack to cool down completely.

They are ready to be filled with your favorite filling! Find inspiration for filling under the recipe category.