Choux au craquelin is the ultimate French pastry—a perfect marriage of textures and flavors. The base is a classic choux pastry, light and airy with a hollow center perfect for filling. But what sets it apart is the craquelin: a thin disc of buttery, sugar-dough that sits atop each puff before baking.
As it bakes, the craquelin melts and caramelizes, creating a beautifully cracked, crisp, cookie-like crust that shatters with every bite. Fill these delicate puffs with vanilla pastry cream, diplomat cream, or whipped cream, and you have a dessert that’s elegant enough for a patisserie yet achievable at home. With a little patience and the right technique, you can create these stunning pastries that are sure to impress.
Ingredients
Instructions
Make the Craquelin
In a bowl, cream together the softened butter and brown sugar until smooth. Add the flour and salt, mixing until a dough forms. Roll the dough between two sheets of parchment paper to about ⅛-inch thickness.
Freeze for at least 30 minutes, or until firm. Use a round cutter to cut discs slightly larger than your choux puffs. Keep frozen until ready to use.
Make the Choux Pastry
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt.
Bring to a boil over medium heat. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until combined. Return to medium heat and cook for 1 to 2 minutes, stirring constantly, until the dough pulls away from the sides and a thin film forms on the bottom of the pan.
Transfer to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and forms a ribbon when lifted.
Pipe and Top
Transfer the choux dough to a piping bag fitted with a round tip. Pipe 1½-inch rounds onto the prepared baking sheets, spacing about 2 inches apart. Place a frozen craquelin disc on top of each piped choux puff.
Bake
Bake at 400°F (200°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 15 to 20 minutes until golden brown and puffed.
Do not open the oven during the first 20 minutes of baking. Turn off the oven and let the choux dry with the door slightly ajar for 10 minutes. Transfer to a wire rack to cool completely.
Make the Pastry Cream
In a saucepan, heat the milk with half the sugar until steaming. In a bowl, whisk egg yolks, remaining sugar, and cornstarch until pale. Slowly temper the hot milk into the egg mixture, then return to the saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap (pressing onto surface), and refrigerate until cold.
Assemble
Once the choux are cool, use a piping tip to poke a hole in the bottom of each puff. Fill with pastry cream using a piping bag. Dust with powdered sugar and serve immediately.
These Choux au Craquelin are a true patisserie masterpiece—crisp, creamy, and utterly elegant.
