First, make the craquelin. Cream collectively the sugar and butter till mild and fluffy, then add the flour and stir till combined. Roll out to 3mm (⅛in) thick between two clingfilm sheets, then location inside the fridge till company.
For the choux pastry, chop the butter and place it in a small saucepan with water and salt. Heat till the butter has melted and the aggregate is beginning to bubble. Meanwhile, weigh out the flour in a separate bowl. When the combination is effervescent, cast off it from the warmth and add the flour multi-functional move. Stir with a wooden spoon until it beats a smooth ball that pulls away from the edges effortlessly.
Transfer to a stand mixer bowl with a paddle attachment and depart to chill for five to ten minutes.
Add the eggs separately, mixing at sluggish velocity after each addition till mixed. Whisk the third egg in a separate bowl and upload gradually, a tablespoon at a time, blending nicely after every addition. You seek a smooth consistency, which leaves a V when a spoon is lifted out of the dough.
Transfer to a piping bag and cut a medium tip. On a coated baking tray, pipe out five blobs in a circle, then repeat until you’ve got five rings. Take the craquelin out of the freezer and stamp out small discs to place on every blob of choux.
Bake for 10 mins, then flip the temperature down to 180C/160C fan/350F/gas mark four and bake for a further 20 minutes.
Allow cooling on a twine rack. Meanwhile, make the filling: whip the cream with the relaxation of the listed components. Cut every choux ring in 1/2 horizontally, then fill with the cream. Draw the facial features using a toothpick with black meal dye at the cease, then upload ears reduced from the wafer paper.
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