Choux Au Craquelin

5 from 1 vote

Choux Au Craquelin is a crispy cream puff that has a huge air pocket inside that can be filled with a variety of creams.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: French

Servings: choux puffs

Calories: 139kcal

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

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 a 1/8-inch-thick (2 mm).
Transfer the rolled-out dough, along with the parchment paper, to the baking sheet and place it in the freezer for about one hour.

In the saucepan, place butter, water, milk, sugar, and salt. Over medium heat, bring the mixture to a boil.
Remove from the 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 be too runny and not too firm, just right to pipe.
Preheat oven to 350°F.
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 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 piped. 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.

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.