Put the dough between two sheets of plastic wrap or parchment paper and roll the dough until very thin, about 2-3 mm thick.

Refrigerate the two pieces of dough for 1 -2 hours or freeze for 30-45 mins.

Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

Transfer batter to a large bowl and allow to cool. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape.

Preheat oven to 350F (180C). 

Fit a pastry bag with a large ½ inch (1cm) round tip and pipe the dough into 1 inch (3 cm) circles on a parchment paper lined baking sheet.

Remove the craquelin dough from the freezer or fridge and cut 1 inch (3cm) discs, using a cookie cutter or a piping tip. 

Place the discs on top of the choux, pressing slightly.

Bake  for 25-30 minutes until browned and puffed.

Prick each with a skewer to release steam and allow to cool on a wire rack.

Use a piping bag with a small plain tip to pipe the cream inside the choux from the bottom of it.

Refrigerate until ready to serve.