Choux Au Craquelin

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Choux Au Craquelin is a crispy cream puff that has a huge air pocket inside that can be filled with a variety of creams. This dessert sounds very fancy but is simple to make at home. I am sharing a basic recipe that could be adjusted to many different.

choux au craquelin crispy cream puffs.

Why you’ll love this recipe

Ingredients Note

  • butter. unsalted butter room temperature
  • sugar. White granulated sugar
  • flour. All-purpose flour

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until smooth and creamy. This takes about 2 minutes. Add sifted flour and beat again until no dry flour remains. Place the dough between two parchment papers. Using a rolling pin, roll out the dough into 1/8-inch-thick (2 mm). Transfer rolled-out dough, along with parchment paper to the baking sheet and place into the freezer for about one hour.

How to make this recipe

Meanwhile, make choux puffs. In the saucepan place butter, water, milk, sugar, and salt. Over medium heat bring mixture to boil. Remove from heat and add the sifted flour. Mix well with a rubber spatula until it forms one smooth ball and no flour bits are visible. It should look like mashed potatoes. Place the saucepan back on the stove and cook the dough for about 2-3 minutes over medium heat mixing constantly. It is ready when a skin forms on the bottom of the saucepan. Remove the dough from the heat and place it in the bowl of a stand mixer and let it cool slightly before mixing the eggs in.

Whisk eggs in the small bowl before adding to the dough. Add a small amount of egg at a time, consistently whisking after each addition. The consistency of the dough should be not too runny and not too firm, just right to pipe.

Preheat oven to 350oF (175oC). Place the dough into a piping bag with a round tip. Pipe equal-sized choux puffs on the baking mat. Make sure to leave enough space between puffs. Dust with powdered sugar. Take the craquelin sheet out of the freezer. Using a round cookie cutter, cut out circles, slightly larger in diameter than the choux puffs you just pipped. Add craquelin circles on top of each choux puff.

Tip from Marina: the craquelin circles should be frozen and very firm when you are cutting and placing on top of choux puffs.

piped round puffs on the baking mat.

Bake choux puff in preheated the oven for 40-50 minutes, do not open the door of the oven in the first 30 minutes or until the choux are fully puffed. The puff should be golden in color and when you cut not wet in the middle. After that transfer choux puffs to the wire rack to cool completely.

puffs cut in half on the table.

Recipe FAQs

How to store Choux Au Craquelin?

Store unfilled Choux Au Craquelin in an air-tight container for 2-3 days at room temperature.

Can I freeze Choux Au Craquelin?

You can freeze puffs in an air-tight container for a few months.

How to serve Choux Au Craquelin?

It is best to serve after assembling them with the filling. I would recommend eating within 12-24 hours. Server on a separate plate or the cake stand.

Are Choux au Craquelin the same as Profiteroles?

No, they are different. Profiteroles are soft when you bite them and Choux Au Graquelin are crunchy.

If you make this Choux Au Craquelin, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

choux au craquelin

Choux Au Craquelin

Marina
Choux Au Craquelin is crispy cream puff that has huge air pocket inside that can be filled with a variety of creams.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 24 choux puffs
Calories 139 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 rubber spatula
  • 1 Rolling Pin
  • 1 baking mat
  • 1 pastry bag
  • 1 round pipping tip

Ingredients
  

Craquelin circles

  • ¾ cup all-purpose flour 100gr
  • ½ cup granulated white sugar 100gr
  • ½ cup unsalted butter room temperature 100gr

Choux Puffs

  • ½ cup unsalted butter 113gr 1 stick
  • ½ cup water 125gr
  • ½ cup whole milk 125gr
  • 1 cup all-purpose flour 150gr
  • 1 tsp granulated white sugar 5gr
  • ½ tsp salt
  • 1 cup eggs room temperature. Might need slightly more or less. 250gr or 5 large eggs
  • 3 Tbsp sifted powdered sugar for dusting

Instructions
 

Craquelin circles

  • In the bowl of stand mixer fitted with the paddle attachment, beat the. sugar and butter on medium speed until smooth and creamy. This takes about 2 minutes.
  • Add sifted flour and beat again until no dry flour remains.
  • Place the dough between two parchment papers. Using rolling pin, roll out the dough into 1/8-inch-thick (2 mm).
  • Transfer rolled-out dough, along with parchment paper on the baking sheet and place into the freezer for about one hour. 

Choux Puffs

  • In the saucepan place butter, water, milk, sugar, and salt. Over medium heat bring mixture to boil.
  • Remove from heat and add the sifted flour. Mix well with a rubber spatula until it forms one smooth ball and no flour bits are visible. It should look like mashed potatoes.
  • Place the saucepan back on the stove and cook the dough for about 2-3 minutes over medium heat mixing constantly. It is ready when a skin forms on the bottom of the saucepan.
  • Remove the dough from the heat and place it in the bowl of a stand mixer and let it cool slightly before mixing the eggs in. 
  • Whisk eggs in the small bowl before adding to the dough. Add a small amount of egg at a time, consistently whisking after each addition. The consistency of the dough should be not too runny and not too firm, just right to pipe. 
  • Preheat oven to 350oF.
  • Place the dough into pipping bag with round tip.
  • Pipe equal-sized choux puffs on the baking mat. Make sure to leave enough space between puffs. Dust puffs with powdered sugar.
  • Take the craquelin sheet out from the freezer. Using round cookie cutter, cut out circles, slightly larger in diameter than the choux puffs you just pipped. Add craquelin circles on top of each choux puffs.
  • Bake choux puffs in the oven for 40-50minutes, do not open the door of the oven in first 30 minutes or until the choux are fully puffed. The puff should be golden in color and when you cut not wet in the middle. 
  • Transfer choux puffs to the wire rack to cool completely. 

Notes

Store unfilled Choux Au Craquelin in an air-tight container for 2-3 days at room temperature.
It is best to serve Choux Au Craquelin after assembling them with the filling.
 

Nutrition

Serving: 1puffCalories: 139kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 59mgSodium: 126mgPotassium: 34mgFiber: 0.2gSugar: 6gVitamin A: 299IUCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
5 from 1 vote (1 rating without comment)

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