Craquelin

1. In a large mixing bowl, mix butter (softened) and sugar together using a spatula or a mixer with paddle attachment. Add flour and hojicha powder, mix until well combined.
2. Form the dough into a ball and transfer onto a sheet of parchment paper. Cover with another sheet of parchment paper on top. Roll the dough to about 2 mm thickness.
3. Freeze the flattened dough for an hour or until ready to use.

Choux Pastry

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Add butter, water, and salt into a small pot. Place over medium heat and bring it to a boil. When the butter melts completely and little bubbles start to appear, reduce the heat to low. Add sifted flour and immediately start mixing using a spatula.
3. Continue to cook on low heat for another minute or so, while constantly mixing the flour. The dough should be thick and smooth. As soon as you see a thin glossy film on the bottom of the pan, turn the heat off.
4. Transfer the dough to a clean mixing bowl. Let cool for about 2-3 minutes. If the dough is too hot, it will cook the eggs. The dough should be warm to touch.
5. Beat the eggs in a small mixing bowl. Slowly add 1/3 of the beaten eggs into the batter and mix well using a spatula. Add another 1/3 and mix. The dough should be sticky, like a thick paste. When you lift the spatula up, it should form and hold a “V” shape. Egg size varies. Add the last 1/3 of eggs if needed for the “V” shape consistency.
6. Transfer the choux pastry to a piping bag fitted with round tip. Pipe 13-15 choux mounds onto the prepared baking sheets lined with parchment paper. The size of choux mounds depends on your circles/round cutter. You want to match the size with the craquelin tops.
7. Smooth the choux peaks with a wet fingertip.
8. Remove craquelin from the freezer. Stamp out craquelin with a round cookie cutter. Gently place each round craquelin on top of a choux pastry mound. Sprinkle some water onto the baking sheet.
   

Baking

1. Bake at 400°F for 12 minutes. You should see the choux pastry rise and puff up.
2. Turn down the heat to 350°F and bake for another 10 minutes. This extra baking time gives the craquelin top a beautiful crisp and dark brown color.
3. Once done, do not take the cream puffs out of the oven right away. Turn the oven off and use a wooden spoon to slightly prop the oven door open. Let cool in the oven for 15 minutes before taking them out.

Vanilla Whipping Cream Filling

1. In a mixing bowl using a handheld or stand mixer, whip heavy cream, sugar, and vanilla extract until stiff peak forms. Transfer to a piping bag fitted with round tip.