Choux au Craquelin Recipe

Introduction

Choux au Craquelin is a delightful French pastry featuring light, airy choux buns topped with a crispy, crackly layer of sweet craquelin dough. Filled with a smooth, fluffy cream, these treats offer a perfect balance of textures and flavors that impress every time.

Ingredients

• For the Choux Pastry:
  • 1 cup water
  • 1/2 cup unsalted butter (cut into pieces)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
• For the Craquelin:
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
• For the Filling:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Step 1: Prepare the Craquelin. In a mixing bowl, combine the softened butter, brown sugar, flour, and vanilla extract. Mix until a smooth dough forms. Roll the dough between two sheets of parchment paper to about 1/8 inch thick and freeze for 15–20 minutes until firm.
2. Step 2: Make the Choux Pastry. In a saucepan, combine the water, butter, sugar, and salt and bring to a boil over medium heat. Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the pan sides. Let cool for about 5 minutes.
3. Step 3: Add the eggs one at a time to the cooled mixture, mixing well after each addition until the dough is smooth and glossy.
4. Step 4: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a round tip and pipe small mounds, about 1.5 inches in diameter, spaced apart on the sheet.
5. Step 5: Remove the craquelin from the freezer and cut it into circles slightly smaller than the choux mounds. Place one craquelin circle on top of each mound.
6. Step 6: Bake for 25–30 minutes until the choux are puffed and golden brown. Avoid opening the oven door during baking. After baking, turn off the oven, open the door slightly, and let the choux cool inside for 10 minutes before transferring to a wire rack to cool completely.
7. Step 7: Prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or espresso powder to the craquelin dough.
• Use a sturdy piping bag and round tip to pipe evenly sized choux mounds for consistent baking.
• If you prefer, fill the choux with pastry cream or custard instead of whipped cream for a richer taste.

Storage

Store filled choux au craquelin in an airtight container in the refrigerator for up to 2 days. To keep the craquelin crisp, it’s best to fill them just before serving. Reheat unfilled choux gently in a low oven for a few minutes if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the craquelin dough ahead of time?

Yes, craquelin dough can be prepared and frozen in advance. Roll it out, cut into shapes, and freeze until ready to use.

Why do my choux buns collapse after baking?

Choux buns may collapse if the oven door is opened too early, or if the dough was undercooked. Avoid opening the oven during baking and bake until fully set and golden brown.

Choux au Craquelin Recipe

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Choux au Craquelin is a delightful French pastry featuring light and airy choux buns topped with a crisp, sweet craquelin layer. Filled with a smooth, vanilla-flavored whipped cream, these pastries have a perfect balance of crunchy exterior and creamy interior, making them an elegant treat for any occasion.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 choux pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter (cut into pieces)
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Craquelin:

• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar (packed)
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Craquelin: In a mixing bowl, combine the softened butter, brown sugar, flour, and vanilla extract. Mix until a smooth dough forms. Roll the dough between two sheets of parchment paper to about 1/8 inch thick. Freeze for 15-20 minutes until firm.
2. Make the Choux Pastry: In a saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides. Let cool slightly (around 5 minutes). Add eggs one at a time, mixing well after each until dough is smooth and glossy.
3. Pipe the Choux: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer choux dough to a piping bag fitted with a round tip. Pipe small 1.5-inch diameter mounds onto the baking sheet, spacing them apart. Remove craquelin from freezer, cut into circles slightly smaller than choux mounds, and place one atop each mound.
4. Bake: Bake in the preheated oven for 25-30 minutes until puffy and golden brown. Avoid opening the oven door during baking. After baking, turn off oven and crack door open, allowing choux to cool for 10 minutes. Transfer to a wire rack to cool completely.
5. Prepare the Filling: Whip heavy cream with powdered sugar and vanilla extract in a mixing bowl until soft peaks form. Use to fill cooled choux buns.

Notes

• Ensure the choux dough is not too hot before adding eggs to prevent cooking them.
• Freezing the craquelin dough helps in achieving the crispy crackly texture on top of the choux pastry.
• Do not open the oven door while baking, as this may cause the choux to collapse.
• Choux au craquelin are best eaten the same day but can be stored in an airtight container for 1-2 days.
• You can fill the choux with other fillings like pastry cream or flavored custards as variations.

Keywords: Choux au Craquelin, French pastry, cream puffs, craquelin topping, choux pastry, whipped cream filling, baked dessert