Today we prepare the Chocolate and caramel cream puffsa small delight that is impossible to resist, especially if the recipe is by Silvia Federica Boldetti, a pastry chef with a peculiar history.
His course of study goes beyond the academic canons and in 2012 resulted in a master’s degree in Gastronomic Sciences (110 with honors). In 2016 she won the world championship «The Pastry Queen and in 2018 she was the first woman of the AMPI (Academy of Italian Master Pastry Chefs).
These cream puffs that he prepared for us are called in French “craquelin”a term that we translate as crispy cream puffs. Their peculiarity is that the basis of choux pastry is covered with a compound of sugar, flour and butter which makes them crunchy on the surface, leaving the inside soft. The filling is double, with White chocolate cream and caramel sauce.
Also discover these recipes for craquelin cream puffs: Crispy cream puffs with almond cream, Crispy cream puffs with chocolate cream, Crispy cream puffs.
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