Choux Au Craquelin
This post may contain affiliate links.
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.
Why you’ll love this recipe
- This is a basic recipe that can be easily adjusted to many different flavors, like Strawberry Cream Puffs.
- Perfect to make ahead dessert that can be frozen.
- These puffs can be filled with homemade caramel or Whipped Cream Cheese.
Ingredients Note
- Butter. Unsalted butter at room temperature.
- Sugar. White granulated sugar.
- Flour. All-purpose flour.
How to make this recipe
Make Craquelin. 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.
Make choux puffs. In the saucepan, place butter, water, milk, sugar, and salt. Over medium heat, bring the mixture to a 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, 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.
My Latest Video
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 them on top of choux puffs.
Bake choux puff in preheated 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.
Recipe FAQs
Store unfilled Choux Au Craquelin in an air-tight container for 2-3 days at room temperature.
You can freeze puffs in an air-tight container for a few months.
It is best to serve after assembling them with the filling. I would recommend eating within 12-24 hours. Serve on a separate plate or the cake stand.
No, they are different. Profiteroles are soft when you bite them, and Choux Au Graquelin is crunchy.
More Recipes You’ll Love
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
Choux Au Craquelin
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 the 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.
Choux Puffs
- In the saucepan, place butter, water, milk, sugar, and salt. Over medium heat, bring the mixture to a 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, 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 a pipping bag with a 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 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.
- Bake choux puffs in 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.
- Transfer choux puffs to the wire rack to cool completely.