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.
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.