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Cream Puff "Crack" Buns (Choux au Craquelin)

As for any cream puff, you'll prepare pate a choux, the base dough that achieves that signature airy texture. You'll then cover the pastries with a layer of craquelin topping, another simple dough that forms an irresistibly crunchy, crackled crust upon baking. And don't forget the cream! Chef John's recipe for vanilla pastry cream is just the filling to pipe into these dreamy, not-your-average choux au craquelin. Get the recipe for Cream Puff "Crack" Buns.

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