Ingredients

For the craquelin

50 g (3½ tbsp) Butter

50 g (6½ tbsp) All purpose flour

50 g (4 tbsp) Sugar

Pinch of Salt

For the choux (cream puffs)

70 g (5 tbsp) Water

50 g (3½ tbsp) Butter

60 g (8 tbsp) All purpose flour

2 Medium Eggs

Pinch of Salt

For the filling

400 g (14 oz) Heavy cream

100 g (4 oz) Philadelphia cream cheese

1 tsp Vanilla extract

Sugar (add to your liking)

Method

For the craquelin topping

Preheat the oven to 200 °C (400 °F)

Line a large cookie sheet with parchment paper

In a bowl, mix soft butter with the sugar, flour and a pinch of salt.

Form a ball of pastry, and put it between two sheets of parchment paper. Roll out to for a sheet about ¼ of inch thick.

Refrigerate at least for one hour.

For the choux buns (cream puffs)

In a medium saucepan, combine the water, butter and a pinch of salt.

Bring to the boil, and add the flour all at once, stirring until the mixture forms a ball.

Remove from the heat and allow to cool for 10 minutes.

Add the eggs one at a time, beating in well with a wooden spoon after each addition.

Pipe the chop pastry mixture on to the cookie sheet.

Meanwhile cut the craquelin pastry into round pieces, same size cream puffs and set on top of each choux bun.

Bake for 20 - 25 minutes until brown and very crispy. Allow them to cool in the oven with the door ajar.

For the filling

Mix all the ingredients together in a bowl

To assemble

Pipe the filling into the cream puffs making a hole in the bottom of each one.

Tips

I made nine large cream puffs with this recipe. If you choose to make these smaller, the baking time will vary. So check them after 15 minutes.