Choux au Craquelin Recipe

Introduction

Choux au Craquelin is a delightful French pastry featuring crisp, airy choux buns topped with a crunchy, sweet craquelin layer. Filled with smooth vanilla whipped cream, these treats offer a perfect balance of textures and flavors that impress any dessert lover.

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 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, then freeze for 15-20 minutes until firm.
2. Step 2: Make the Choux Pastry. In a saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the pan. Let cool for 5 minutes, then add eggs one at a time, mixing well after each until smooth and glossy.
3. Step 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 with a round tip and pipe mounds about 1.5 inches in diameter, spacing them evenly. Remove craquelin from freezer, cut into circles slightly smaller than the choux, and place on top of each mound.
4. Step 4: Bake the choux for 25-30 minutes until puffed and golden brown. Do not open the oven door during baking. Turn off oven and crack the door open, letting choux cool inside for 10 minutes before transferring to a wire rack to cool completely.
5. Step 5: Prepare the Filling. Whip heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form. Fill the cooled choux buns with the whipped cream before serving.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the craquelin dough.
• Use a star piping tip for the choux to create a more textured surface if desired.
• Substitute powdered sugar in the filling with granulated sugar if preferred, but powder dissolves faster and gives a smoother cream.
• Try filling with pastry cream or chocolate mousse for a different taste.

Storage

Store filled choux au craquelin in the refrigerator for up to 2 days to keep the whipped cream fresh. For best texture, fill just before serving. Unfilled choux buns and craquelin discs can be kept separately in an airtight container at room temperature for 1-2 days. Reheat unfilled buns briefly in a warm oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the craquelin ahead of time?

Yes, craquelin dough can be prepared, rolled, and frozen for up to one week. Simply cut into discs and keep frozen until ready to top the choux before baking.

What should I do if my choux buns collapse after baking?

Choux buns may deflate if the oven door is opened too early or if the dough isn’t mixed properly. Make sure not to open the oven door during baking and ensure the dough is cooked until it forms a firm ball pulling away from the pan before adding eggs.

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 crunchy, sweet craquelin layer that cracks beautifully during baking. These golden puffs are filled with a luscious vanilla whipped cream, offering a perfect balance of textures and flavors. Ideal for an elegant dessert or a special treat, this recipe walks you through making the craquelin, choux pastry, and whipped cream filling from scratch.

• Author: Dana
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 choux au craquelin pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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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 about 15-20 minutes until firm.
2. Make the Choux Pastry: In a saucepan over medium heat, combine the water, butter, sugar, and salt. Bring the mixture to a boil. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides. Let it cool for about 5 minutes. Add eggs one at a time, mixing well after each addition until the 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 the choux pastry dough to a piping bag with a round tip. Pipe small mounds about 1.5 inches in diameter onto the baking sheet, spacing them apart. Remove the craquelin from freezer and cut into circles slightly smaller than the choux mounds. Place one craquelin circle atop each mound.
4. Bake: Bake for 25-30 minutes until the choux are puffed up and golden brown. Do not open the oven door during baking. When done, turn off the oven and crack the door open, allowing the choux to cool inside for 10 minutes. Then transfer to a wire rack to cool completely.
5. Prepare the Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Use the whipped cream to fill the cooled choux puffs as desired.

Notes

• Ensure the choux dough is smooth and glossy after adding eggs to achieve proper rise and texture.
• Do not open the oven door during baking to prevent the choux from collapsing.
• The craquelin adds a delicious crunchy topping and should be chilled well before baking.
• Whip the cream just until soft peaks; overwhipping can result in butter.
• Use a sharp cutter or cookie ring for uniform craquelin circles.

Keywords: choux au craquelin, French pastry, choux pastry, craquelin, cream puffs, whipped cream filling, dessert recipe