Choux au Craquelin - Crispy Cream Puffs

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.


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.


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. 


Related Posts:
Chocolate Cream Puffs
Vanilla Eclairs
Gougeres - cheese puffs


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  • Makes about 35 mini cream puffs
  • 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 1/2 tbsp (80g) unsalted butter
  • 4 eggs
  • Chantilly Cream
  • 2 cups (480g) whipping cream, 35% fat, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  1. 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.
  2. Put the dough between two sheets of plastic wrap or parchment paper and roll the dough until very thin, about 2-3 mm thick.
  3. Refrigerate the two pieces of dough for 1 -2 hours or freeze for 30-45 mins.
  4. Meanwhile prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
  5. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
  6. 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.
  7. 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.
  8. Preheat oven to 350F (180C). 
  9. 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.
  10. Remove the craquelin dough from the freezer or fridge and cut 1 inch (3cm) discs, using a cookie cutter or a piping tip. 
  11. Place the discs on top of the choux, pressing slightly.
  12. Bake  for 25-30 minutes until browned and puffed.
  13. Prick each with a skewer to release steam and allow to cool on a wire rack.
  14. 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.
  15. Use a piping bag with a small plain tip to pipe the cream inside the choux from the bottom of it.
  16. Refrigerate until ready to serve.
Choux au Craquelin - Crispy Cream Puffs-1
Choux au Craquelin - Crispy Cream Puffs-2
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
On March 23, 2017 at 07:19 pm, Kayle said...
HOW have I never heard of these before??! Cream puffs...but better. omg
On October 14, 2017 at 01:45 pm, Davin said...
Can I use dark brown sugar instead of light brown?

Hello Davin.

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

On October 24, 2017 at 07:07 pm, Brenda said...
what temperature do you bake them?

Hi Brenda.

I bak them at 358F (180C).

On September 02, 2018 at 05:56 am, Nixon said...
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.

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

On September 28, 2018 at 08:32 pm, Cristina said...
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

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.

On September 17, 2020 at 09:43 am, Ariadna said...
how to keep craquelin stay crispy for days?
On November 21, 2020 at 03:24 am, malika said...
Hi, Why does the choux along with the craquelin crack on top?

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