Add <quantity>75<unit>g</unit></quantity> of brown sugar and <quantity>75<unit>g</unit></quantity> of softened butter to a stand mixer bowl

Add <quantity>75<unit>g</unit></quantity> of all-purpose flour

Set the stand mix with the paddle attachment and mix on high speed until you get a flaky dough

Press the dough together and place it between <quantity>2</quantity> sheets of parchment paper

Roll out with a rolling pin to about <quantity>2<unit>mm</unit></quantity> thick. Place in the refrigerator until firm. Punch with a <quantity>3<unit>cm</unit></quantity> ring cutter and place the craquelin circles again in the fridge until ready to use

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>360<unit>g</unit></quantity> of water and <quantity>180<unit>g</unit></quantity> of butter to a saucepan over medium-high heat

Add <quantity>5<unit>g</unit></quantity> of salt and <quantity>10<unit>g</unit></quantity> of sugar. Bring to a boil and stir until the butter is melted. Turn down the heat to medium-low

Add <quantity>260<unit>g</unit></quantity> of all-purpose flour. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the bottom and sides of the pan

Transfer it to a stand mixer with the paddle attachment. Mix on medium-low speed for 5m until the dough continues to come together and has cooled slightly

Add <quantity>325<unit>g</unit></quantity> of eggs, little by little, while beating on medium-high speed. Beat until they are completely incorporated

Transfer the dough to a piping bag. Twist and tie the top of the bag to close it

Line a tray with parchment paper and pipe the batter to form round <quantity>3<unit>cm</unit></quantity> diameter peaks, spaces slight apart

Flatten the tips with a wet finger

Place the craquelin circles on top of the choux pastry

Bake for 22m until golden brown and puffed. The choux pastry with craquelin is ready

Fill them with your favorite ganache, whipped cream, or puree. Enjoy!