Mini cream choux buns with Cassonade brown sugar craquelin

For the craquelin:

1. Work the butter using your mixer’s flat beater so that it softens.
2. Then add the flour and la Perruche Cassonade brown sugar and mix.
3. The texture should be smooth.
4. Roll out between two sheets of baking paper and blast freeze for at least 2 hours.
5. Then cut with a non-fluted biscuit cutter into rounds the same size as the choux buns.
6. Blast freeze.

For the choux pastry:

1. Preheat the oven to 180°C.
2. Bring the milk, water, salt, sugar and butter to the boil in a saucepan.
3. Remove from heat, add the flour all at once, mix with a whisk and return to heat.
4. Remove moisture from the batter by stirring vigorously with a spatula.
5. The breadcrumb-like mixture should form a ball and detach from the sides.
6. Place this mixture in a bowl and add the eggs, one by one, mixing with a spatula.
7. Each egg must be perfectly incorporated before adding the next one.
8. The dough should form a brittle ribbon.
9. Pour the dough into a piping bag fitted with a small non-fluted nozzle.
10. Pipe the choux buns to the size of your choice in staggered rows on a baking sheet covered with a silpat.
11. Cover each choux bun with a craquelin disk and bake for 25 mins.
12. Cool on a rack.

For the whipped cream:

1. With a mixer, gradually whip up the cream (should be very cold) with the icing sugar.
2. Place the cream in a piping bag fitted with a fluted nozzle.

For assembly:

1. Cut off the top of the cooled choux buns using a serrated knife.
2. Fill choux buns with whipped cream and sprinkle with icing sugar.