Crispy Shell Cream Puffs (Air Fryer)
Ingredients
- Craquelin (Crispy Shell):
- 60 Butter
- 40 Powdered Sugar
- 60 Cake Flour
- Choux Pastry:
- 45 Butter
- 5 Sugar
- 1 Salt
- 105 Water
- 65 Cake Flour
Instructions
- Prepare the craquelin: mix softened butter with powdered sugar until smooth, then fold in cake flour to form a dough. Roll out between parchment paper to about 2mm thick and freeze until firm. Cut into small rounds slightly smaller than the planned puff size.
- Prepare the choux pastry: bring water, butter, sugar, and salt to a boil. Remove from heat and add cake flour all at once, stirring vigorously until a smooth dough forms. Return to low heat and stir for 1–2 minutes to dry out the dough. Let cool slightly, then add eggs gradually until the dough reaches the right consistency — it should form a V-shaped ribbon when lifted with a spatula. Pipe onto a lined air fryer basket or tray, then place a frozen craquelin round on top of each puff.
- Air fry at 180°C for about 25 minutes (flip the puffs at the 18-minute mark and continue for another 7 minutes).
