Craquelin Topping:

1. Cream softened butter and sugar in a bowl using a whisk mixer.
2. Add in flour and whisk until well-combined.
3. Place craquelin dough between 2 sheets of parchment paper and flatten out the dough until about 2mm/0.08inch thick.
4. Place in freezer to chill for at least 1 hour.

Choux Pastry:

1. Preheat oven to 180C/350F.
2. Heat water, butter, and sugar in a pot on medium heat until simmering. Take off heat and add in flour and mix using a spatula until a dough forms.
3. Place pot back on low heat and stir the dough for a few more minutes.
4. Place dough into a bowl to cool before whisking eggs in, one at a time.
5. Transfer Choux pastry into a piping bag and pipe circles (~2 inch diameter) onto parchment paper or silpat.
6. Cut out circles of craquelin topping and place on top of piped Choux pastry.
7. Bake in preheated oven for about 30 minutes (do NOT open oven before ready).
8. After 30 minutes, partially pull out the baking tray and prick each pastry with a toothpick to release steam.
9. Bake for another 5-10 minutes until the pastry is more golden brown in color.
10. Take out of the oven and let cool until ready to pipe whipped cream.

Whipped Cream:

1. Using a hand mixer or stand mixer, whisk all ingredients together until desired consistency.
2. Pipe into Choux pastry.