Detail Recipe - PT. Selaras Husada

Cheese Crack Choux

Crunchy Shell, Creamy Cheese Filling

Cheese Crack Choux

Crunchy Shell, Creamy Cheese Filling

Ingredients

Crack Topping

100 g Margarine
50 g Granulated Sugar
120 g Medium-Protein Flour
2 g Salt

Choux Pastry

Ingredient A

200 g Water
20 g Brandenburger F10NA Milk Powder
100 g Margarine or Butter
3 g Salt

Ingredient B

130 g High-Protein Flour
25 g Baking Powder

Ingredient C

4 Egg Yolks

Filling

Ingredient A

80 g Brandenburger Milk Powder
450 ml Water
5 g Salt
4 g Vanilla

Ingredient B

2 Egg Yolks
80 g Cornstarch
25 g Butter or Margarine

Ingredient C

60 g AN18C (Processed Cream Cheese)
60 g PCS (Premium Cheese Spread)
100 g ABK (Processed Cream Cheese)
2 g Salt

Preparations

1	Preparing the Choux Pastry
2	Combine all Ingredient A items in a saucepan. Heat gently until the butter is completely melted and the mixture is well combined.
3	Add Ingredient B and stir quickly until the dough forms a smooth mass and no longer smells of raw flour.
4	Remove from heat and allow the dough to cool slightly.
5	Add Ingredient C (egg yolks) and mix until the dough is smooth, glossy, and elastic.
6	Transfer the dough into a piping bag and pipe onto a baking tray lined with baking paper.
7	Place the chilled crack topping on top of each piped choux.
8	Bake at 190°C top heat and 210°C bottom heat for approximately 40 minutes, or until the choux are fully expanded and golden brown.
9	Remove from the oven and allow to cool completely.
10	Preparing the Crack Topping
11	Mix all crack topping ingredients until a dough forms.
12	Roll the dough thinly between sheets of parchment paper.
13	Cut into desired shapes and chill in the refrigerator until firm.
14	Preparing the Filling
15	Combine Ingredient A and heat until it reaches a boil.
16	Add Ingredient B and cook while stirring continuously until the mixture thickens.
17	Add Ingredient C and mix until smooth and fully incorporated.
18	Remove from heat and allow the filling to cool completely.
19	Finishing
20	Make a small hole in each cooled choux pastry.
21	Pipe the cheese filling into the center of each choux until generously filled.
22	Serve immediately or chill before serving.

To Serve

Serve chilled or at room temperature for the best texture and flavor. Arrange the Cheese Crack Choux on a serving platter and garnish with a light dusting of powdered sugar, grated cheese, or fresh berries for an elegant presentation. Perfect with coffee, tea, or as a delightful dessert for any occasion.

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Ingredients

Crack Topping

100 g Margarine
50 g Granulated Sugar
120 g Medium-Protein Flour
2 g Salt

Choux Pastry

Ingredient A

200 g Water
20 g Brandenburger F10NA Milk Powder
100 g Margarine or Butter
3 g Salt

Ingredient B

130 g High-Protein Flour
25 g Baking Powder

Ingredient C

4 Egg Yolks

Filling

Ingredient A

80 g Brandenburger Milk Powder
450 ml Water
5 g Salt
4 g Vanilla

Ingredient B

2 Egg Yolks
80 g Cornstarch
25 g Butter or Margarine

Ingredient C

60 g AN18C (Processed Cream Cheese)
60 g PCS (Premium Cheese Spread)
100 g ABK (Processed Cream Cheese)
2 g Salt

Preparations

1	Preparing the Choux Pastry
2	Combine all Ingredient A items in a saucepan. Heat gently until the butter is completely melted and the mixture is well combined.
3	Add Ingredient B and stir quickly until the dough forms a smooth mass and no longer smells of raw flour.
4	Remove from heat and allow the dough to cool slightly.
5	Add Ingredient C (egg yolks) and mix until the dough is smooth, glossy, and elastic.
6	Transfer the dough into a piping bag and pipe onto a baking tray lined with baking paper.
7	Place the chilled crack topping on top of each piped choux.
8	Bake at 190°C top heat and 210°C bottom heat for approximately 40 minutes, or until the choux are fully expanded and golden brown.
9	Remove from the oven and allow to cool completely.
10	Preparing the Crack Topping
11	Mix all crack topping ingredients until a dough forms.
12	Roll the dough thinly between sheets of parchment paper.
13	Cut into desired shapes and chill in the refrigerator until firm.
14	Preparing the Filling
15	Combine Ingredient A and heat until it reaches a boil.
16	Add Ingredient B and cook while stirring continuously until the mixture thickens.
17	Add Ingredient C and mix until smooth and fully incorporated.
18	Remove from heat and allow the filling to cool completely.
19	Finishing
20	Make a small hole in each cooled choux pastry.
21	Pipe the cheese filling into the center of each choux until generously filled.
22	Serve immediately or chill before serving.

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