Choux au Craquelin Recipe

Introduction

Choux au Craquelin is a delightful French pastry featuring crisp, crackly-topped choux buns filled with smooth, vanilla-flavored cream. This recipe guides you through making the crunchy craquelin topping, airy choux pastry, and luscious whipped cream filling for a truly impressive treat.

Ingredients

• For the Choux Pastry:
  • 1 cup water
  • 1/2 cup unsalted butter (cut into pieces)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
• For the Craquelin:
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
• For the Filling:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Step 1: Prepare the Craquelin. In a mixing bowl, combine the softened butter, brown sugar, flour, and vanilla extract. Mix until a smooth dough forms. Roll the dough between two sheets of parchment paper to about 1/8 inch thick, then freeze for 15-20 minutes until firm.
2. Step 2: Make the choux pastry. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the pan sides. Let cool about 5 minutes, then add eggs one at a time, mixing well after each until dough is smooth and glossy.
3. Step 3: Pipe the choux. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer choux dough to a piping bag with a round tip and pipe 1.5-inch mounds evenly spaced. Remove craquelin from freezer and cut into circles slightly smaller than choux mounds. Place one craquelin circle on each mound.
4. Step 4: Bake the choux. Bake for 25-30 minutes until puffed and golden brown. Avoid opening the oven door during baking. After baking, turn off oven, crack the door open, and let choux cool in the oven for 10 minutes before transferring to a wire rack to cool completely.
5. Step 5: Prepare the filling. Whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Use to fill the cooled choux buns.

Tips & Variations

• For extra crispness, chill the baking sheet before piping the choux dough.
• You can substitute brown sugar with white sugar in the craquelin for a less molasses flavor.
• Try flavored fillings like chocolate whipped cream or pastry cream instead of vanilla cream.
• Use a kitchen scale for accurate measurements, especially for flour and butter, for best results.

Storage

Store filled choux au craquelin in an airtight container in the refrigerator for up to 2 days. For best texture, fill just before serving to keep the craquelin topping crisp. Unfilled choux can be stored in an airtight container at room temperature for 1-2 days. To reheat unfilled choux, warm briefly in a 300°F (150°C) oven for 5 minutes to refresh crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the craquelin dough ahead of time?

Yes, craquelin dough can be prepared and frozen for up to a month. Slice and place on choux pastry just before baking for convenience.

How do I prevent the choux from collapsing after baking?

Avoid opening the oven door during baking and allow the choux to cool slowly in the oven with the door ajar. This gradual cooling helps maintain their structure and prevents collapsing.

Choux au Craquelin Recipe

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★★★★★

4.7 from 104 reviews

Choux au Craquelin is a delightful French pastry featuring light and airy choux pastry topped with a sweet, crunchy craquelin layer. These choux puffs are filled with a smooth, vanilla-infused whipped cream, making them an irresistible treat perfect for any occasion. The craquelin adds a beautiful texture contrast, enhancing both the look and flavor of the delicate choux.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: About 12 choux pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Craquelin:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Craquelin: In a mixing bowl, combine the softened butter, brown sugar, flour, and vanilla extract. Mix until a smooth dough forms. Roll the dough between two sheets of parchment paper to about 1/8 inch thick and place it in the freezer for 15-20 minutes until firm.
2. Make the Choux Pastry: In a saucepan over medium heat, bring the water, butter, sugar, and salt to a boil. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides. Let it cool for about 5 minutes, then add the eggs one at a time, mixing well after each until the dough is smooth and glossy.
3. Pipe the Choux: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the choux pastry into a piping bag fitted with a round tip, then pipe small mounds about 1.5 inches in diameter, spaced apart on the baking sheet. Cut the craquelin dough into circles slightly smaller than the choux mounds and place one circle atop each piped mound.
4. Bake: Bake the choux in the preheated oven for 25-30 minutes until puffed and golden brown. Do not open the oven door during baking. After baking, turn off the oven, crack the door open, and let the choux cool inside for about 10 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract in a bowl until soft peaks form. Use a piping bag to fill the cooled choux pastries with the whipped cream filling.

Notes

• Ensure the craquelin dough is chilled well before cutting to prevent it from becoming too soft during handling.
• Do not open the oven door while baking the choux to prevent them from collapsing.
• For best results, use room temperature eggs to help them incorporate smoothly into the dough.
• Allow choux to cool completely before filling to maintain their structure and avoid sogginess.
• You can customize the filling by adding flavors such as chocolate or coffee to the whipped cream.

Keywords: choux au craquelin, French pastry, craquelin, choux pastry, cream puffs, whipped cream filling, dessert, baking