Choux Au Craquelin Recipe
There’s something incredibly satisfying about a bite into a perfect cream puff—light, airy choux Choux Au Craquelin filled with creamy custard or whipped cream. Choux Au Craquelin, also known as cream puffs with a crunchy topping, is a French pastry that elevates the classic choux pastry to the next level. With a deliciously crispy and sweet topping made from butter, sugar, and flour, this treat takes on a delightful contrast of textures—soft and fluffy inside with a crunchy finish.
Whether you’re preparing them for a special occasion, a holiday dessert, or simply indulging in a personal treat, Choux Au Craquelin is sure to impress. This recipe is straightforward, and with a little practice, you’ll be able to make them just like a French pastry chef.
Brief History of Choux Au Craquelin Recipe:
Choux pastry itself dates back to the 16th century when it was first developed in France. The name “choux” comes from the French word for “cabbage,” referring to the puffed, rounded shape of the pastry. Choux pastry was originally used for savory dishes, but it soon evolved into sweet desserts, leading to the creation of cream puffs, éclairs, and other beloved treats.
The addition of the craquelin topping is a relatively modern twist to the traditional choux pastry. Craquelin, meaning “crackle,” refers to the crisp, crumbly sugar topping that enhances both the texture and flavor of the cream puff. It’s now a popular variation of the classic cream puff, providing an extra level of sweetness and crunch that’s irresistible.
Choux Au Craquelin Recipe
Equipment
- Baking sheet
- Parchment paper
- Piping bag and round piping tip
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Whisk
- Cooling rack
Ingredients
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
For the Craquelin Topping:
- 1/4 cup (50 g) unsalted butter (softened)
- 1/3 cup (40 g) brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon ground cinnamon (optional)
For the Filling (Pastry Cream):
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Craquelin Topping:In a mixing bowl, combine softened butter, brown sugar, and flour. If you like a hint of spice, add ground cinnamon.Mix everything together until smooth and fully combined.Roll the mixture between two sheets of parchment paper to a 1/8-inch thickness.Place the rolled dough in the freezer for about 15 minutes to firm up. Once firm, use a round cookie cutter or the top of a glass to cut out small discs (about the size of your cream puffs).Return the discs to the freezer while you prepare the choux pastry.
- Prepare the Choux Pastry:Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.In a saucepan, combine water, milk, butter, and salt. Heat over medium heat until the butter is fully melted and the mixture comes to a boil.Quickly add the flour and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.Remove the saucepan from the heat and let the dough cool for about 5 minutes.Add the eggs, one at a time, mixing well after each addition. You can use a hand mixer or stand mixer to make this process easier. The dough should be smooth and glossy, and it should fall from the spoon in a thick ribbon.
- Pipe the Pastry:Transfer the choux dough into a piping bag fitted with a round tip.Pipe 1 to 1.5-inch rounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.Place the frozen craquelin discs on top of each choux puff.
- Bake the Choux Pastry:Bake the puffs in the preheated oven for 25-30 minutes or until golden brown and puffed.Do not open the oven door during the first 20 minutes, as this can cause the puffs to collapse.Once baked, remove from the oven and allow them to cool completely on a wire rack.
- Prepare the Pastry Cream Filling:In a saucepan, heat the milk over medium heat until it just starts to simmer. Do not let it boil.In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and starts to boil.Remove from the heat and stir in the butter and vanilla extract.Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly on the surface of the cream to prevent a skin from forming. Chill for at least 30 minutes.
- Assemble the Choux Au Craquelin:Once the cream puffs have cooled and the pastry cream is chilled, use a small knife or piping tip to make a hole in the bottom of each cream puff.Pipe the chilled pastry cream into each puff.Serve immediately or store in the refrigerator until ready to serve.
Video
Similar Recipes You Might Enjoy:
Classic Cream Puffs: If you prefer a simpler version without the crunchy topping, try classic cream puffs filled with whipped cream or custard.
Éclairs: These are similar to cream puffs but elongated, filled with pastry cream and topped with chocolate glaze.
Profiteroles: These are bite-sized versions of cream puffs, often filled with ice cream and drizzled with chocolate sauce.
Frequently Asked Questions About Choux Au Craquelin Recipe:
1. What is craquelin?
Craquelin is a thin, crunchy topping made from butter, sugar, and flour, placed on top of choux pastry before baking to add a sweet, crispy texture.
2. Can I make these in advance?
Yes! You can prepare the choux pastry and craquelin topping a day before and store them separately in the refrigerator. Fill the cream puffs just before serving.
3. Can I use a different filling besides pastry cream?
Absolutely! You can fill the cream puffs with whipped cream, chocolate mousse, or even ice cream.
4. Why did my cream puffs collapse?
If your cream puffs collapse, it could be due to the oven door being opened too early, which lets out steam. Make sure to avoid opening the door until the puffs are fully risen.
5. Can I freeze the cream puffs?
Yes, you can freeze the unfilled cream puffs. Simply freeze them after baking, and when ready to serve, thaw and fill with your desired filling.
6. Can I make the choux pastry gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, though the texture may differ slightly.
7. How do I store leftover Choux Au Craquelin?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
8. Why is my choux pastry not puffing up?
Make sure to cook the dough until it forms a smooth ball before adding eggs. Insufficient cooking of the dough can cause it to be too wet, preventing it from puffing.
9. Can I make mini versions of these cream puffs?
Yes, you can pipe smaller rounds of dough for mini cream puffs. Be sure to reduce the baking time accordingly.
10. Can I use store-bought pastry cream?
While homemade pastry cream is recommended for the best flavor and texture, store-bought versions can be used for convenience.
Conclusion:
Choux Au Craquelin is the perfect balance of texture, flavor, and elegance. The delicate choux pastry, combined with the sweet and crunchy craquelin topping and creamy filling, makes for a show-stopping dessert. Whether you’re an experienced baker or a novice, this recipe is easy to follow and results in a delicious treat that everyone will love. Impress your friends and family with these beautiful cream puffs, and enjoy the smiles they bring!
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