Choux au Craquelin Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://reemcook.com/choux-au-craquelin-recipe/
