Choux au Craquelin – Crispy Cream Puffs

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March 23, 2017

Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist.

The craquelin is a dough made with softened butter, brown sugar and flour. It is chilled and then cut into thin discs to place on top of the choux to bake together. You can add different colorings and flavorings to the craquelin to create various memorable cream puffs.  You can also choose various fillings, from pastry cream to simply chantilly cream, ice cream, fruits or anything else you might like best.

choux au craquelin - crispy puffs

The advantage of using craquelin on top of the choux pastry is that while baking, beside the amazing crispy texture, it helps creating an even top, without cracks. Hope you will try these Choux au Craquelin – Crispy Cream Puffs as they are simply delightful. Enjoy!

Choux au Craquelin - Crispy Cream Puffs

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Choux au Craquelin

Choux au Craquelin - Crispy Cream Puffs

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Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist.
Servings 35 servings
Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins

Ingredients
  

Craquelin

  • 1/4 cup (56g) butter , room temperature
  • 1/3 cup (67g) light brown sugar
  • 1/2 cup (62g) flour
  • 1 tbsp (8g) unsweetened cocoa powder

Choux Pastry

  • 1 cup (125g) all-purpose flour
  • 3.5 oz (100ml) milk
  • 3.5 oz (100ml) water
  • 2 tsp 10g) sugar
  • 1/2 tsp (2g) salt
  • 5 ½ tbsp (80g) unsalted butter
  • 4 eggs

Chantilly Cream

  • 2 cups (480g) whipping cream , 35% fat
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract

Instructions
 

  • Prepare the craquelin. In a bowl, cream together the butter and sugar, using a spatula or wooden spoon. Add flour and mix until combined. Divide the mixture in two and add cocoa powder in one half of it.
  • Put the dough between two sheets of plastic wrap or parchment paper and roll the dough until very thin, about 2-3 mm thick.
  • Refrigerate the two pieces of dough for 1 -2 hours or freeze for 30-45 mins.
  • Meanwhile prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
  • Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
  • Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
  • Transfer batter to a large bowl and allow to cool. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape.
  • Preheat oven to 350F (180C). 
  • Fit a pastry bag with a large ½ inch (1cm) round tip and pipe the dough into 1 inch (3 cm) circles on a parchment paper lined baking sheet.
  • Remove the craquelin dough from the freezer or fridge and cut 1 inch (3cm) discs, using a cookie cutter or a piping tip. 
  • Place the discs on top of the choux, pressing slightly.
  • Bake  for 25-30 minutes until browned and puffed.
  • Prick each with a skewer to release steam and allow to cool on a wire rack.
  • Prepare Chantilly Cream . In a large bowl whip the cream with an electric mixer until it forms stiff peaks. Add sugar and vanilla extract and mix to combine.
  • Use a piping bag with a small plain tip to pipe the cream inside the choux from the bottom of it.
  • Refrigerate until ready to serve.

Nutrition

Serving: 1gSugar: 3.5gCholesterol: 35mgCalories: 89kcalSaturated Fat: 3.5gFat: 5.9gProtein: 1.5gCarbohydrates: 7.8g
Calories: 89kcal
Course: Dessert
Cuisine: French
Keyword: Choux au Craquelin, choux pastry, craquelin, cream puffs, Crispy Cream Puffs
Nutrition facts 1 Cream Puff (28g) Calories: 89, Fat: 5.9g, Saturated fat: 3.5g, Unsaturated fat: 0.0g, Carbohydrates: 7.8g, Sugar: 3.5g, Fiber: 0.2g, Protein: 1.5g, Cholesterol: 35mg, Sodium 69mg, Potassium 26mg, Vitamin A 4%, Vitamin C 0%, Calcium 1%, Iron 2%, daily percent values are based on a 2,000 calorie diet,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kayle Author says:

    HOW have I never heard of these before??! Cream puffs…but better. omg

  2. Davin Author says:

    Can I use dark brown sugar instead of light brown?

    1. Ella-HomeCookingAdventure Author says:

      Hello Davin.

      Yes, you can use it. Let me know how it turns out.

  3. Brenda Author says:

    what temperature do you bake them?

    1. Ella-HomeCookingAdventure Author says:

      Hi Brenda.

      I bak them at 358F (180C).

  4. Nixon Author says:

    Appreciate if you can advise me how to keep the craquelin crispy on the puff?
    After baking, left the puffs out in room temperature, the craquelin tends to soften.
    I have tried those sold in cafe and their craquelin is amazingly crispy despite leaving outside for long. Hope to get some tips on this.

    1. Ella-HomeCookingAdventure Author says:

      hmm… did you cook them enough time ? they should remain crispy…try to use good quality butter.. and should work.. 

  5. Cristina Author says:

    When I tried to make them, it turned all flat (although in the oven seemed they were ok). Could you kindly give an advice on how to prevent it?

    Thank you

    1. Ella-HomeCookingAdventure Author says:

      Hi Cristina.

      Open the door of the oven and let them in the oven with the door opened for few minutes befor taking them out..might help…

      Also pick each with a skewer to release steam right after taking them out.

  6. How long could them be outside of the fridge?

  7. Gloria Author says:

    I don’t have any brown sugar or molasses available, can I instead use white sugar?

  8. Ariadna Author says:

    how to keep craquelin stay crispy for days?

  9. malika Author says:

    Hi,
    Why does the choux along with the craquelin crack on top?

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