Latte Choux au Craquelin (ลาเต้ชูโอฆาเกอแลง)

1.For Au Craquelin: Add all the ingredients into a food processor. Blend in pulses to combine ingredients and form into a rough dough. Transfer to a mixing bowl and use spatula to mix until just smooth. Portion into 10 g balls and chill, should yield 13 balls.

2.Preheat conventional oven to 190°C.

3.Beat all the eggs together. Sift flour and set aside.

4.Mix water, butter, sugar, and salt into a heavy-bottom saucepan. Bring mixture up to the boil and butter melt, add flour then remove from the heat. Stir until dough is formed, creating a glossy film at the bottom of saucepan.

5.Gradually add eggs and mix well. Once the batter turns glossy, stopping adding the egg in. Use wooden spoon to lift the batter, it should drop from the spoon, forming the triangle shape.

6.Line baking tray with baking paper. Use N°24 cookie scoop, to portion choux pastry in, should wait roughly 40 g per portion.

7.Remove cookie dough from the fridge, roll doughs between two parchment papers into a thin sheet and put atop of choux pastries. Bake choux for half an hour then reduce heat to 150°C and bake for another fifteen minutes.

8.Remove choux from the oven and leave until warm to the touch. Use star piping tips to make a hole at the bottom of each choux.

9.For Latte Cream: Soak gelatin in ice cold water. Beat egg yolk with sugar and corn starch until combined. Gradually add milk while whisking until incorporated. Add NESCAFÉ Gold Crema Intense. Heat over low heat while stirring until mixture thickened.

10.mixture from the heat, add gelatin and butter then mix until combined.

11.Chill latte cream over an ice bath until thoroughly cool.

12.Beat cream into a stiff peak. Fold with the latte cream and pipe into each choux before serve.