First, make the craquelin. Cream the sugar and butter until mild and fluffy, then add the flour and stir until combined. Roll out to 3mm (⅛in) thick between sheets of clingfilm, then vicinity inside the refrigerator till firm.
For the choux pastry, chop the butter and place it in a small saucepan with the water and salt. Heat until the butter has melted and the aggregate starts to bubble. Meanwhile, weigh out the flour in a separate bowl. When the total is effervescent, please remove it from the warmth and add the flour multi-function move. Stir with a wooden spoon until it paperwork a smooth ball that draws away from the edges effortlessly.
Transfer to a stand mixer bowl with a paddle attachment and depart to chill for five to 10 minutes.
Add the eggs one after the other, mixing slowly after each addition until mixed. Whisk the 1/3 egg in a separate bowl and upload regularly, a tablespoon at a time, mixing properly after every addition. You seek a sleek consistency, leaving a V while a spoon is lifted from the dough.
Transfer to a piping bag and reduce a medium tip. Pipe five blobs in a circle on a covered baking tray, then repeat until you have five rings. Take the craquelin out of the freezer and stamp out small discs to place on every chunk of choux.
Bake for 10 minutes, then flip the temperature down to
Allow chilling on a cord rack. Meanwhile, make the filling: whip the cream with the relaxation of the listed substances. Cut every choux ring horizontally in half, then fill with the cream. Draw the facial functions of using a toothpick with black food dye on the stop, then add ears reduced from the wafer paper.