Choux Au Craquelin – Cream Puffs Recipe

If you’ve ever wanted to take your cream puffs to the next level, Choux Au Craquelin is the answer!

This delightful French pastry features a crisp, cookie-like topping that adds a delicate crunch to the airy choux pastry. Filled with rich vanilla cream, it’s a bakery-level treat you can master at home.

Let’s dive into the recipe!

Kitchen Tools Checklist

Tool	Purpose	Check
Mixing Bowls	For preparing different components	☐
Whisk	For mixing cream and batter	☐
Saucepan	For heating milk and water	☐
Spatula	For folding ingredients	☐
Piping Bag with Round Tip	For shaping choux pastry	☐
Baking Sheet	For baking puffs	☐
Parchment Paper	To prevent sticking	☐
Rolling Pin	To flatten craquelin dough	☐
Cookie Cutter	To cut craquelin discs	☐

Ingredients

Vanilla Cream

• 2 Egg yolks (60g)
• 60g Sugar
• 25g Corn starch
• 240ml Milk
• 180g Whipping Cream
• 1 Tsp Vanilla extract

Craquelin (Crispy Topping)

• 60g Unsalted butter
• 50g Sugar
• 60g All-purpose flour

Choux Pastry

• 130ml Water
• 50g Unsalted butter
• 1/4 Tsp Salt
• 70g All-purpose flour
• 2 Eggs

Step-by-Step Cooking Instructions

Step 1: Make the Vanilla Cream

1. In a bowl, whisk egg yolks and sugar until pale.
2. Add corn starch and mix well.
3. Heat milk in a saucepan until warm, then slowly pour into the egg mixture while whisking.
4. Transfer back to the saucepan and heat on low until thickened.
5. Transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate for 2 hours.
6. Whip the cream with vanilla extract until stiff peaks form.
7. Fold the whipped cream into the custard. Refrigerate for 1 hour.

Step 2: Prepare the Craquelin

1. Cream butter and sugar together until smooth.
2. Add flour and mix until dough forms.
3. Roll out the dough between parchment paper to about 2mm thickness.
4. Freeze for 20 minutes, then cut into small circles using a cookie cutter.

Step 3: Make the Choux Pastry

1. In a saucepan, heat water, butter, and salt until melted.
2. Add flour all at once and stir over medium heat for 90 seconds.
3. Remove from heat and let cool for 15 minutes.
4. Beat in eggs one at a time, mixing well after each addition.
5. Transfer dough to a piping bag and pipe small rounds onto a baking sheet.
6. Place a frozen craquelin disc on top of each choux.
7. Bake at 190°C for 20 minutes until golden and puffed.

Step 4: Fill and Assemble

1. Once cooled, cut a small hole in the bottom of each choux.
2. Pipe the chilled vanilla cream inside.
3. Serve and enjoy!

Food Storage Tips & Pro Tips

Storage:

• Store filled choux puffs in an airtight container in the fridge for up to 2 days.
• Freeze unfilled choux puffs for up to 1 month and crisp in the oven before serving.

Pro Tips:

• Ensure your craquelin is frozen before placing it on the choux pastry.
• Let the choux batter cool before adding eggs to prevent scrambling.
• Bake in a preheated oven for best results.

Common FAQs

Q: Why did my choux pastry collapse? A: This happens if they were underbaked. Make sure they are golden brown and crisp before removing from the oven.

Q: Can I make craquelin ahead of time? A: Yes! Keep it frozen until ready to use.

Q: Can I use different fillings? A: Absolutely! Chocolate, coffee, or fruit-flavored creams work great.

Final Thoughts

Choux Au Craquelin may look fancy, but with a little patience, you can create bakery-quality cream puffs at home.

The contrast of crispy craquelin and soft, airy choux with rich vanilla cream makes every bite pure indulgence.

Enjoy baking and impress your friends and family with this delightful treat!