Halloween Craquelin
The vibrant orange color of the choux pastry and the velvety cream create the base for a new, seasonal decoration: a Spider and a green chocolate leaf. These details bring a Halloween atmosphere and turn every baked good into a miniature work of art. This is a perfect autumn proposal – distinctive in appearance, color-coordinated, and ready for a spooky Halloween.
Used products and decorations for Halloween Craquelin
Halloween Craquelin Recipe
Choux pastry
Boil the water with milk, butter and salt. Add flour and cook, constantly stirring until the dough does not stick the pot. Cool the dough down to 60ºC and knead using mixer, adding the eggs one by one. Shape profiteroles on a tray lined with baking parchment, using piping bag.
Craquelin
Mix all ingredients. Roll out the dough between two sheets of baking parchment to a thickness of 2mm and cut out circles slightly larger than the profiteroles. Place the circles on the raw profiteroles and bake at 160ºC for 45 minutes.
Apricot jam
Heat water, apricot puree (1) and glucose to 40°C. Mix the trehalose with pectin and add to the puree. Mix thoroughly and boil for 2 minutes. Then add puree (2) and lemon juice and mix. Refrigerate for 12 hours.
Vanilla cream
Soak gelatine in cold water. Boil cream(1) with sugar and add soaked gelatine. Then add mascarpone and chocolate and mix thoroughly. Finally combine with vanilla paste and cold cream(2) and refrigerate for 12 hours to set. Whip the cold set cream using a mixer on medium speed.
Decoration
For decoration use Barbara Decor chocolate decorations:
- Spider (code 33774),
- Leaves Green Set (code 33403)
scheme
SIMILAR DESIGN
Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!
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TARTS, CAKES and MONOPORTIONS
Ana Florencia Davila
Michał Świerad
