Salted Egg Yolk Choux au Craquelin

August 25, 2016

Salted Egg Yolk Choux au Craquelin

This savoury and sweet Salted Egg Yolk Choux au Craquelin is crispy outside and has a molten centre. Choux au Craquelin are crunchy cream puffs. Apart from the great flavour and texture it adds, the craquelin also helps the puffs to rise evenly like domes.

I've been wanting to bake something using salted egg yolks and finally have a great recipe to share! Experimented a couple of times before I was pleased with the results. At first, my salted egg yolk custard was too runny, which was solved by cooking the custard for a longer time.

If you are looking for a salty taste similar to those in molten salted egg yolk buns served at dim sum restaurants, then add salt to the salted egg yolk custard. Add salt a bit at a time till you get the desired level of saltiness.

My friends loved it and I hope you do too! 

by Sumopocky

Yield: About 10

[For Salted Egg Yolk Custard]
Salted egg yolk mixture 
{4 tbsp of Fresh milk
6 Salted eggs - use the yolk only
60g of Unsalted butter
Salt to taste *optional}

Custard Cream
{15g of Cake flour
45g of Caster sugar
2 Egg yolks
180ml of Fresh milk}

[For Craquelin]
85g of Unsalted butter (softened)
100g of Caster sugar
100g of Cake flour

[For Pastry Dough]
100ml of Water
45g of Unsalted butter
1g of Salt
3g of Caster sugar
38g of Cake flour
13g of Bread flour
2 Beaten eggs

[For Salted Egg Yolk Custard]
1. Prepare salted egg yolk filling. Steam the salted eggs for about 10 minutes. Remove the salted egg yolks and mash them in a bowl. You can use the egg whites for other dishes.
2. In a small non-stick saucepan, add the egg yolks, butter, fresh milk, and salt. Over low heat, stir till the butter has completely dissolved and everything is well mixed. Set aside.
3. Prepare custard. While the salted egg mixture is cooling, mix together half the fresh milk, caster sugar, cake flour and egg yolks.
4. In a small pot, heat the remaining fresh milk till it simmers. Pour this into Step 3 while stirring constantly.
5. Pour the mixture in Step 4 through a sieve and heat in a pot over medium heat. Stir constantly till it begins to thicken. You should be able to draw an infinity sign with the custard. Cook this custard longer than usual custards to dry it out more, as the salted egg yolk filling in Step 2 will water it down.
6. Cool the custard down slightly by removing from fire and stirring. Add the salted egg yolk filling and mix well. Let it cool in a bowl/pan by placing a cling wrap that touches the surface. When chilled, transfer to a piping bag. 

[For Craquelin]
1. Mix the sugar, cake flour and softened unsalted butter till it forms a dough.
2. Shape it into a ball and roll it out to ~ 3mm thickness. Freeze it.

[For Pastry Dough]
1. Click here for basic choux pastry recipe
2. Pipe out puffs on a baking sheet lined with parchment paper.
3. Remove the craquelin from freezer and use a cookie cutter to cut out circles. Place the craquelin on top of cream puff dough.
4. Bake in a preheated oven at 200°C for about 20 minutes. Lower the oven to 150°C and bake for another 15 - 20 minutes. Let the puffs cool completely while left in the oven with the oven door left ajar.
5. Once cooled, pipe the puffs with salted egg yolk custard by piercing the bottom with a small piping tip.

P.S. These choux au craquelin are best consumed on the day itself as humidity would cause the craquelin to become soggy. 

Salted Egg Yolk Choux au Craquelin

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  1. Hi, I tried following your recipe but it didn't work out very well, wondering if you can help me. When I was cooking the salted egg yolk mixture, it was very lumpy and not like the smooth mixture I see in your video. The custard that I cooked was also lumpy so the overall custard mixture was just lumpy even after I used a stick blender. May I know how can I improve?
    Also, I am wondering do you serve the puff cold or warm?

  2. Hi, perhaps you can try sieving the mixture after you add the other ingredients in step 2. That will help to remove lumps.

    The custard has to be sieved. Maybe can try using a heat proof spatula, instead of a stick blender, to mix the custard continuously if not the bottom will tend to become clumpy or even burn.

    I like serving the puff cold :)