What's up steemit.
Long time I haven't post (sorry I was a little bit busy these days)
Today I'm gonna show you how to make your cream puff more beautiful .
The secret is the craquelin.
Here's the recipe :
200 g butter
280 g light brown sugar
280 g flour
food color
Mix everything and roll it between 2 baking paper about 2mm thick
Cut small round and dispose it on top of your raw cream puff (pate a choux) and bake it.
the result is just spectacular .
