Prepare Craquelin: Mix 50g butter, 50g brown sugar, and 50g all-purpose flour to form a soft dough. Roll it thinly between parchment papers and cut into small discs slightly smaller than your choux puffs. Chill until firm.

Prepare Choux Pastry: In a saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tsp sugar, and ¼ tsp salt. Heat until the butter melts and mixture comes to a boil. Stir in 1 cup all-purpose flour until the dough forms a smooth ball. Cool slightly. Add 4 eggs one at a time, mixing until glossy.

Pipe Choux: Transfer dough to a piping bag and pipe small rounds onto a lined baking sheet.

Top with Craquelin: Place a chilled craquelin disc gently on top of each piped choux.

Bake: Bake in a preheated oven at 200°C (390°F) for 20–25 minutes, then reduce to 180°C (355°F) for 10–15 minutes until puffed, golden, and the craquelin cracks beautifully.

Cool: Let the pastries cool completely on a wire rack.

Fill: Slice or make a hole to fill with pastry cream, flavored custard, or whipped cream. Serve immediately.