Choux au Craquelin Recipe
Pastry

Choux au Craquelin

Indulge in the delightful world of Choux au Craquelin, a must-try dessert for any pastry lover! These light and airy pastries feature a crispy...

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Servings
12 servings
Prep Time 40 minutes
Cook Time 20 minutes

Ingredients

  • For the Cream Filling
  • For the Choux Dough
  • For the Craquelin

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Directions

  1. For La Creme (Filling)
  2. 1
    Whisk together egg yolks, sugar, and cornstarch. Heat milk in a saucepan, then slowly pour into the egg mixture while whisking. Return to the saucepan and cook until thickened. Let cool, then fold in the whipped cream and optional spread.
  3. 2
    For Choux Dough
  4. 3
    In a saucepan, combine water, butter, and salt and bring to a boil. Remove from heat and stir in flour. Mix until it forms a ball. Let cool slightly, then add the egg and mix until smooth. Pipe onto a baking tray.
  5. 4
    For Craquelin

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  1. 5
    Mix soft butter, brown sugar, and flour until combined. Roll out between two sheets of parchment paper and freeze.
  2. 6
    Preheat oven to 200°C (392°F) and cut out circles of craquelin to place on the piped dough.
  3. 7
    Bake for 20-25 minutes until golden and puffed.
  4. 8
    Once cooled, fill with the cream and sprinkle with nuts if desired. Enjoy your Choux au Craquelin! 🥰

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FAQ

Choux au Craquelin Questions

Choux au Craquelin is a delightful pastry that combines classic choux pastry with a crispy topping known as craquelin, featuring a sweet and crunchy layer that enhances both texture and flavor, unlike traditional profiteroles which have a plain exterior.

You can customize the cream filling by incorporating flavors such as vanilla extract, espresso, or citrus zest, and even add hazelnut chocolate spread or pistachio paste for a decadent filling. Consider folding in whipped cream or adding finely chopped nuts for texture.

To achieve the perfect choux pastry, measure ingredients precisely, ensure the butter-water mixture comes to a rolling boil before adding flour, mix vigorously to form a smooth dough, add eggs gradually until the dough is glossy, and pipe onto a parchment-lined baking sheet with enough space to expand.

Choux au Craquelin can be partially made ahead by freezing the piped dough. Once baked, they are best enjoyed fresh but can be stored for up to two days; filled ones should be consumed within a few hours for best taste.

Enhance the dessert experience by serving Choux au Craquelin with chocolate or caramel sauce, pairing them with vanilla ice cream or whipped cream, fresh fruits like raspberries, and a cup of freshly brewed coffee or espresso.

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