Coffee Choux Pastry Puffs with Poppy Seed Craquelin

In a pot, mix 135 ml water, 120 ml milk, 100 g butter, 14 g granulated sugar, and salt, and bring to a boil. Remove from heat and stir in 215 g flour. Return to the stovetop and 'burn off' over low heat for approx. 2-3 minutes until the dough is smooth and a white film forms on the bottom of the pot. Transfer to a bowl and stir until it is only warm. Then, beat in 5 eggs one by one until the dough is creamy. Cover with foil and let cool.

For the craquelin, quickly knead together 50 g flour, poppy seeds, 65 g granulated sugar, and 50 g cold butter. Chill for 10 min, then roll out 2-3 mm thick between baking papers and chill again.

Fill the choux pastry into a piping bag (plain nozzle). Pipe circles (4 cm Ø) onto a baking sheet. Cut out 4 cm circles from the poppy seed dough as well and place them on top of the choux pastry mounds.