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Pikachu choux au craquelin

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Ingredients
  

Craquelin (cookie crust)

  • 60 grams unsalted butter, softened
  • 50 grams granulated sugar
  • 60 grams all purpose flour

Choux (cream puff dough)

  • 50 grams unsalted butter
  • 130 grams water
  • 1/4 tsp salt
  • 70 grams all purpose flour
  • 2 large eggs

Whipped Cream Filling

  • 240 mL whipping cream
  • 25 grams granulated sugar
  • 1/2 tsp vanilla extract (optional)

Decorating

  • royal icing

Instructions
 

Craquelin (cookie crust)

  • Mix together the butter and sugar
  • Add in the flour and mix until a dough is formed
  • Dye the dough a Pikachu shade of yellow
  • Roll out the dough and refrigerate until the dough is firm
  • Cut out circles using a 2-inch wide round cookie cutter and keep these refrigerated until ready to use.

Choux (cream puff dough)

  • Add butter, water, and salt into a pot. Heat until the butter is melted
  • Remove pot from heat and add in the flour. Mix until combined.
  • Let cool for 15 minutes
  • Add in the eggs and mix well
  • Transfer the batter to a piping bag and pipe out 1.75inch wide choux. Make sure to leave at least 1 inch of space in-between
  • Add the craquelin (cookie crust) from earlier on top
  • Bake at 190C/375F for 25 minutes

Whipped cream

  • Add the cream and sugar to a bowl and mix until you get stiff peaks

Filling the choux au craquelin + decorating as Pikachu

  • Fill by poking a hole into the bottom and piping in the whipped cream
  • Decorate by drawing on Pikachu's face with royal icing