A Step-By-Step Guide To Make Craquelin Choux Pastry, (Choux au Craquelin) | With Recipe

Learn how to make this inspired take on a beloved European sweet treat. Benjamin Birk shows how to elevate a traditional Choux Pastry with Craquelin, a crunchy cracked topping. Filling it with Rhubarb Compote and Arla Pro Cream Cheese 34%, the end result is a light and airy crispy pastry oozing with a delicious and creamy filling with just the right amount of tartness. #choux #craquelin #creampuff #dairy #bakery #pastry About Chef Benjamin Birk Chef Benjamin Birk is the founder of Birks Køkken in Aarhus, Denmark where he teaches sourdough classes and danish pastry classes. In September 2018, Birks Køkken opened Jumbo - Bakery and Eatery, serving locally roasted coffee, sourdough baked goods, pastry, the danish classic ‘’flødeboller’’ and seasonal breakfast & lunch using mostly local produced. Benjamin started assisting the chefs and bakers back in 2013 at Meyers Madhus, the Copenhagen based culinary school of Claus Meyer. He spent 3 years at Meyers Madhus, where he dedicated his passion to teaching the fundamentals of cooking and baking. ************************************************************** For sales inquiries, please contact our foodservice partners: Philippines - Global Pacific Distribution Network Corporation Malaysia - Lam Soon Edible Oils Sdn. Bhd. Singapore - Indoguna Singapore Taiwan - Food Fashion Taiwan Co., Ltd Hong Kong - Miumi International Food Co Ltd Indonesia - PT Prambanan Kencana Vietnam - New Viet Dairy Thailand - Siam Food Services; KCG Corporation Cambodia - Indoguna Cambodia Myanmar - Grand Twin Brothers