I can't resist choux au craquelin, a crunchy twist on French cream puffs. Beautifully light and airy, baked with a thin cookie layer on top and filled with classic crème pâtissière, they make the perfect party treat.
If you have mastered simple chouquettes or want to upgrade your choux a la cream to something more elaborate, then choux au craquelin is the way to go.
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This delicious French treat involves the addition of a thin, crispy layer of craquelin on top of the choux pastry. It may sound intimidating, but trust me, it is not.
With some practice, you can master this dessert in no time. So, if you are up for a challenge, try Choux au craquelin.
What is choux au craquelin?
Choux au craquelin (pronounced "shoo-o-krat-ke-lan") is a French name for crunchy choux buns dressed up with a crackly top, called craquelin, and filled with vanilla bean pastry cream.
Also known as choux craquelin or craquelin cream puffs in English-speaking countries, they offer a fun twist on classic French choux - choux a la cream.
Craquelin is a crunchy topping for choux puffs made with cookie dough that uses sugar, butter, flour, and salt.
Why you should try this recipe
- Crispy cream puffs have a crunchy textured topping and a beautiful caramel flavor.
- The craquelin recipe is customizable in terms of flavors and colors.
- Finally, choux au craquelin is the way to elevate your choux pastry game.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Butter: The recipe calls for unsalted butter, preferably European-style butter with 82% fat content. For the best results, use cold butter for the choux pastry and softened butter to make the craquelin.
- Sugar: Use light brown sugar to make craquelin rich in color and a caramel flavor. Craquelin, made with granulated sugar, has a sandy texture and lack of flavor. Oppositly, using dark brown sugar overwhelms the flavor of choux pastry.
- All-purpose flour (plain flour in the UK) brings the structure.
- Salt: A pinch of salt enhances the flavor and improves the texture of the pastry.
- Water: Use cold water, tap or mineral, to make the choux pastry. You can experiment with a whole milk and water ratio of 50-50%, but using only water for choux pastry gives a lighter and drier finish, therefore, a more crunchy choux shell.
- Eggs: Use chilled eggs to facilitate the separation of egg yolks from egg whites. Then, bring egg yolks and whole eggs to room temperature.
How to make choux au craquelin
Making choux au craquelin involves a few steps, including making craquelin and pâte à choux, piping puffs, preparing filling cream, and assembling the dessert.
How to make craquelin
Step 1. In a mixing bowl, mix the flour, brown sugar, and salt with a rubber spatula.
Step 2. Add the softened butter and knead using your hands for 2-3 minutes to obtain a smooth dough.
Pro tip: Alternatively, you can use a stand mixer with a paddle attachment to make the craquelin dough.
Step 3. With your hands, make a ball of dough and place it on a sheet of parchment paper.
Step 4. Cover with another parchment sheet and roll the dough in a rectangular shape about ⅙-1/7 inch (4 mm) thick. Ensure the rolled dough fits 12 disks 2.2 inches (5.5 cm) in diameter.
Pro tip: The size of the craquelin circle determines how much the cream puff will be covered. To partially cover the choux puff, opt for the same diameter of the craquelin disk and choux mound. To cover the whole cream puff with craquelin, ensure the craquelin round is about 0.4 inches (1 cm) bigger than the piped cream puff itself.
Step 5. Transfer the dough to a baking sheet and bring to the freezer for about 10-15 minutes. Then, get the dough to room temperature and let it warm up for a bit.
Step 6. Using a round cookie cutter, cut out rounds 2.2 inches (5.5 cm) in diameter, keeping them as close to each other as possible.
Step 7. Remove the scrapes, and freeze the cut-outs again.
Step 8. Gather the scraps, re-roll them between two sheets of parchment paper, freeze, and cut new rounds. Keep the craquelin rounds in the freezer until ready to use.
Make choux pastry
Consult the German cream puffs recipe to make pate a choux for step-by-step photographed explanations, helpful tips, and tricks.
Step 9. Preheat the oven to 355°F (180°C). Line two baking trays with parchment and fix each sheet at the corners with a small amount of choux paste.
Pro tip: To make the choux puffs uniform, create a template. Using a pencil and a 2-inch (5 cm) round cutter, draw 12 circles with 2-3 inches apart. Turn the paper upside down and place it on the baking sheet. Repeat with a second piece of parchment paper.
Step 10. Pour cold water into a thick-bottomed saucepan. Add salt and butter cut into small cubes. Bring the pot over medium heat and wait until it boils.
Step 11. Remove the saucepan from the heat and immediately add sifted flour at once. Use a wooden utensil to stir the mixture, flattering the lumps.
Step 12. Bring the pot over low to medium heat and cook, stirring until the dough starts to come away from the sides of the pot.
Step 13. Once cooked, transfer the dough to a mixing bowl or the bowl of a stand mixer with a paddle attachment and let it cool for 3-5 minutes. Operate the mixer at low speed for 2-3 minutes.
Step 14. Beat eggs like for an omelet in a small bowl, using a mini whisk. Add the beaten eggs in a few additions, and mix the dough well after each addition, using a hand whisk or a mixer.
Step 15. Transfer the choux pastry dough into a piping bag with a plain tip - Ateco plain pastry tip 809. Hold the pastry bag vertically and apply pressure to pipe the puff.
Step 16. Once the size of the puffs has been reached, release the pressure on the piping bag and make a circular motion to cut the dough.
Step 17. Continue the same piping technique to pipe the remaining choux apart.
Step 18. Take the craquelin cut-outs from the freezer and place them on top of each choux, slightly pressing to stick.
Step 19. Bake the choux pastry for 35-40 minutes, one tray at a time.
Step 20. Let the baked choux cool on a wire rack.
Cool the pastry well before filling it with the cream.
Step 21. Make the filling cream by choosing the one from the list below. I used French pastry cream with gelatin.
- French pastry cream, made with and without gelatin
- Creme leger
- Sugar-free whipped cream
- French Chantilly cream
- Chocolate whipped cream
- Whipped chocolate ganache
- Diplomat cream
- Mascarpone whipped cream
- Mousseline cream
Note: Make the pastry cream with gelatin if you make sandwich-style choux au craquelin.
Assemble choux au craquelin
Step 22. Select a filling technique for your choux au craquelin and fill the chouz puffs.
The pipe-in technique requires creating a small hole in the bottom of each choux and using a pastry bag with a small tip, such as the Ateco plain tip 8, to pipe in the filling.
The sandwich-style technique involves slicing the choux bun with a serrated knife, piping the cream filling onto the bottom, and sealing it with the top. You may cut the bun in half or leave the top as ⅓ of the choux bun. Use your favorite tip, for example, open star pastry tip.
Serve right away and enjoy or refrigerate.
Expert Tips
- Measure ingredients with a kitchen scale rather than measuring cups for accurate and precise baking results.
- If the craquelin dough softens, place the baking sheet back into the freezer for 5 minutes, then continue.
- Don't open the oven door while baking choux puffs.
- The size of cream puffs should be adapted according to your preferences. Read the choux pastry guide for choux puffs sizing and baking time.
Recipe variations
- Chocolate craquelin: Replace 1 tablespoon of flour with cocoa powder.
- Black craquelin: Replace 1-2 tablespoons of flour with activated charcoal.
- Matcha craquelin: Replace 1 tablespoon of flour with matcha green tea powder.
- Colored craquelin: To bring red, blue, or other colors to the crunchy topping, add some gel food coloring.
Storing and freezing
You should consume the filled choux au craquelin on the day of making. Store the filled pastry in the refrigerator for 12-24 hours.
Uncooked craquelin cut-outs
To store, keep them in an air-tight container in the refrigerator between 0°C and 5°C for up to 2 days.
To freeze, keep them in a freezer-friendly box in the freezer for up to 3 months.
Unfilled choux au craquelin
To store, keep the unfilled choux au craquelin in an airtight container in the refrigerator for up to 24 hours.
To freeze, place them in a freezing Ziploc bag or a freezer-friendly box and freeze for up to 3 months.
To refresh, bring the frozen choux au craquelin to the preheat oven to 355°F (180°C) and reheat for about 5-7 minutes. Cool down completely before filling.
Troubleshooting Tips
The craquelin is hard to work with
The possible reasons for the difficulty handling the craquelin are too cold or too warm craquelin topping.
Reason #1: Too cold craquelin. If the craquelin dough tends to crack while cutting, it means the chilling time is way too long.
Solution: If the craquelin dough cracks, let it stay at room temperature for a few minutes.
Reason #2: Too warm craquelin. If the dough is too soft to handle, you will have issues placing it on top of the piped choux pastry.
Solutions: If the dough is too soft, let it chill for 10-15 minutes in the freezer.
The craquelin is baked unevenly in the oven
The possible reasons for the uneven baking of the craquelin are the following:
Reason #1: Inappropriate mixing. Mixing the cold butter with flour into the dough results in the formation of air gaps during the baking process. It is the same that happens with baking puff pastry.
Solution: Make sure to use soft butter to make the craquelin dough. Bring it to the kitchen counter 1-2 hours before you start.
Reason #2: Inconsistent craquelin thickness. If the dough is rolled out unevenly, the baked craquelin will develop a separate-like appearance.
Solution: Roll the dough to an equal thickness using an adjustable rolling pin.
Reason #3: Too soft craquelin dough. If the craquelin rounds are soft when placed onto the choux mounds, they may separate while baking.
Solution: Chill the rolled craquelin dough in the fridge for 30-60 minutes or freeze it for 10-15 minutes.
Reason #4: Too small craquelin rounds. If the craquelin rounds are smaller than the choux diameter, the crispy topping may stretch while baking, creating uneven cracks.
Solution: Cut craquelin rounds equal in diameter to the piped choux mounds or 0.4 inches (1 cm) larger. The larger the diameter of the craquelin round (aka cookie disk) allows it to cover the choux fully.
Reason #5: Absence of adherence. If you didn't press enough of the craquelin rounds to adhere to the choux mound, it might separate while baking.
Solution: Make sure to stick the craquelin cut-outs to the choux mounds; the pressure must be gentle and light.
Reason #6: Improper oven temperature. With the wrong oven temperature, the choux buns may rise fast, and the craquelin may develop more cracks than expected.
Solution: Follow the recipe to set up the correct oven temperature. You may also need to check the oven temperature with an oven thermometer.
The baked craquelin is falling apart
Reason: Using white granulated sugar for making craquelin results in a sandy texture of the topping.
Solution: Use light brown sugar for making craquelin next time.
Recipe FAQ
Craquelin is made of four basic ingredients: butter, flour, sugar, and salt. For a chocolate variety, cocoa powder can be mixed in, while different food colorings can be added to give it a unique hue.
Choux pastry, or pâte à choux in French, was invented by one of Catherine de Medici's pastry chefs, Pantanelli, in the 16th century. The recipe was changed by Pantanelli’s successor, Popelini, and later, in the 19th century, by Antonin Carême, who made his famous Pièces Montées. However, who placed a disc of the cracker dough on top of the choux pastry remains unclear.
Love choux pastry recipes? Try these next!
Looking for more delicious choux desserts? Check out the website now, from fancy cream puffs to other delightful treats:
- German cream puffs
- Paris Brest Dessert
- Nun's Farts (deep-fried beignets donuts)
- Italian cream puffs
- Or browse all the choux pastry recipes
Recipe card
Choux au Craquelin Recipe
Choux au craquelin is a crispy choux pastry made with a crunchy topping and filled with a light and airy pastry cream. It is a fun twist on a French classic - choux a la cream.
- Total Time: 1 hour, 30 minutes
- Yield: 12 1x
- Category: Choux pastry
- Method: Baking
- Cuisine: French
Ingredients
For craquelin:
- 1.4 oz. (40 g) unsalted butter, softened
- 4 tablespoons (50 g) brown sugar
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 1 pinch of salt
For the choux pastry:
- ½ cup + ½ tablespoon (125 g) water
- 1 pinch of salt
- 2 oz. (60 g) unsalted butter (with gelatin)
- ⅔ cup (80 g) all-purpose flour
- ½ cup (125 g) eggs (see note #1)
For the cream filling:
- French pastry cream (with gelatin)
Instructions
-
To make craquelin, in a mixing bowl, mix the flour, brown sugar, and salt with a rubber spatula until creamy. Add the softened butter and knead using your hands for 2-3 minutes to obtain a smooth dough.
-
With your hands, make a ball of dough and place it on a sheet of parchment paper. Cover with another parchment sheet and roll the dough in a rectangular shape about ⅙-1/7 inch (4 mm) thick. Ensure the rolled dough fits 12 disks 2.2 inches (5.5 cm) in diameter.
-
Transfer the dough to a baking sheet and bring to the freezer for about 10-15 minutes. Then, get the dough to room temperature and let it warm up for a bit.
-
Using a round cookie cutter, cut out rounds 2.2 inches (5.5 cm) in diameter, keeping them as close to each other as possible. Remove the scrapes, and freeze the cut-outs again. Avoid making cut-outs close to the edges of the dough since it may be rolled out thinner than the rest.
-
Gather the scraps, re-roll them between two sheets of parchment paper, freeze, and cut new rounds. Keep the craquelin rounds in the freezer until ready to use.
-
To make choux pastry, preheat the oven to 355°F (180°C). Line two baking trays with parchment.
-
To make the choux puffs uniform, create a template. Using a pencil and a 2-inch (5 cm) round cutter, draw 12 circles with 2-3 inches apart. Turn the paper upside down and place it on the baking sheet. Repeat with a second piece of parchment paper. Fix each sheet at the corners with a small amount of choux paste.
-
Transfer the choux pastry dough into a piping bag with a plain tip - Ateco plain pastry tip 809. Hold the pastry bag vertically and apply pressure to pipe the puff. Once the size of the puffs has been reached, release the pressure on the piping bag and make a circular motion to cut the dough. Continue the same piping technique to pipe the remaining chou apart.
-
Take the craquelin cut-outs from the freezer and place them on top of each choux, slightly pressing to stick. Bake the choux pastry for 35-40 minutes, one tray at a time. Let the baked choux cool on a wire rack.
-
To make choux pastry filling, follow the French pastry cream recipe.
-
To assemble choux au craquelin, select a filling technique for choux au craquelin:
- The pipe-in technique requires creating a small hole in the bottom of each choux and using a pastry bag with a small tip, such as the Ateco plain tip 8, to pipe in the filling.
- The sandwiching approach involves slicing the choux bun with a serrated knife, piping the cream filling onto the bottom, and sealing it with the top. You may cut the bun in half or leave the top as ⅓ of the choux bun. Use your favorite tip, for example, open star pastry tip.
- Serve right away or refrigerate.
Notes
- 125 g whole eggs, approximately equal to 2.50 whole large chicken eggs (eggshell removed).
- Measure ingredients with a kitchen scale rather than measuring cups for accurate and precise baking results.
- If the craquelin dough softens, place the baking sheet back into the freezer for 5 minutes, then continue.
- The size of the craquelin circle determines how much the cream puff will be covered. To partially cover the choux puff, opt for the same diameter of the craquelin disk and choux mound. To cover the whole cream puff with craquelin, ensure the craquelin round is about 0.4 inches (1 cm) bigger than the piped cream puff itself.
- Don't open the oven door while baking choux puffs.
- Cool the pastry well before filling it with the cream.
- Nutrition information doesn't include the filling cream.
Nutrition
- Serving Size: 1
- Calories: 130
- Sugar: 4.2 g
- Sodium: 6478 mg
- Fat: 7.9 g
- Saturated Fat: 4.6 g
- Carbohydrates: 12.4 g
- Fiber: 0.3 g
- Protein: 2.5 g
- Cholesterol: 57 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
130 g butter without salt
50 g brown sugar
155 g all-purpose flour
2 pinches of salt
125 g eggs
75 g granulated sugar
4 large egg yolks
25 g cornstarch
500 ml whole milk
2 gelatin sheets
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