Choux Au Craquelin

This French pastry classic, Choux au Craquelin, combines light, airy choux pastry with a crisp cookie top and luscious pastry cream filling. The contrast between the delicate crunch and creamy interior creates a truly memorable dessert experience that's perfect for special occasions or an elevated afternoon treat.

I first made these for my sister's birthday gathering when I wanted something elegant but not too fussy. The moment I watched everyone take their first bites and fall into blissful silence, I knew these would become my signature special occasion treat.

Ingredients

Craquelin

• Butter: provides the rich base for this cookie topping and creates that signature crunch
• Sugar: adds sweetness and helps achieve the golden caramelization
• All Purpose Flour: gives structure to the cookie layer without making it too dense

Choux

• All Purpose Flour: creates the structure of the pastry shells once they puff in the oven
• Butter: adds richness and helps create steam that expands the dough
• Large Eggs: provide moisture and binding properties crucial for proper puffing
• Sugar: enhances flavor and contributes to browning
• Vanilla Extract: adds depth of flavor to the pastry shells
• Water: creates steam during baking which is essential for creating hollow centers
• Salt: balances flavors and enhances the overall taste profile

Pastry Cream

• Egg Yolks: create richness and thickening power for luxurious texture
• Cornstarch: ensures the cream sets properly without becoming too firm
• Sugar: provides sweetness that balances the richness of the yolks
• Milk: forms the base of the custard and carries the flavors
• Vanilla Extract: adds aromatic warmth and classic flavor
• Butter: enhances creaminess and adds a silky finish
• Heavy Cream: lightens the texture when whipped and folded in
• Salt: balances sweetness and enhances overall flavor

Step-by-Step Instructions

Creating the Craquelin Topping

Step 1:

Beat butter and sugar until completely smooth and fluffy about 3 minutes using a hand mixer. This creates an aerated base that will bake into a crisp texture. Add flour and continue mixing until a cohesive dough forms. The mixture might seem crumbly at first but will come together as you mix.

Shaping the Craquelin

Step 2:

Sandwich the dough between two sheets of parchment paper and roll to an even 1/8 inch thickness. The parchment prevents sticking without adding extra flour which would toughen the dough. Freeze for 5 minutes to firm up enough for clean cutting. Use a 2 inch round cutter to stamp out perfectly sized tops that will fit your choux puffs.

Preparing the Choux Pastry

Step 3:

Combine water butter milk sugar and salt in a saucepan and bring to a complete boil. This step melts the fat and dissolves the sugar creating a homogeneous liquid base. Add flour all at once and stir vigorously until the mixture pulls away from the sides and forms a smooth ball. Continue cooking for 1 to 2 minutes to dry out the dough slightly which helps it absorb more eggs later.

Adding Eggs to Choux

Step 4:

Allow the dough to cool slightly before adding eggs one at a time mixing thoroughly between each addition. The mixture will initially look broken and separated with each egg but keep stirring until it becomes glossy and smooth. The final texture should be thick enough to hold its shape when piped but soft enough to pipe smoothly.

Piping and Baking

Step 5:

Pipe 2 inch mounds of choux dough onto parchment lined baking sheets leaving 3 inches between each to allow for expansion. Place a frozen craquelin disk on top of each mound pressing gently to adhere. Bake until deeply golden brown about 20 minutes then pierce each puff to release steam and continue baking 5 to 10 minutes more for structural integrity.

Making Pastry Cream

Step 6:

Heat milk and sugar until hot but not boiling. Separately whisk egg yolks cornstarch and remaining milk until smooth. Gradually add hot milk to egg mixture while whisking constantly to prevent curdling. Return mixture to pot and cook until thickened whisking continuously to prevent lumps. Add butter and vanilla off heat for richness and flavor.

Lightening the Filling

Step 7:

Whip cold heavy cream to stiff peaks using chilled equipment for best volume. Gently fold whipped cream into cooled pastry cream for a lighter airier filling that complements the crisp shells. The folding technique preserves air bubbles for maximum lightness.

Filling and Finishing

Step 8:

Create a small opening in the bottom of each cooled choux using a knife tip. Fill piping bag with pastry cream and insert tip into hole filling each shell until just full. Wipe away excess cream and refrigerate until ready to serve for best texture and flavor.

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The real secret to these choux puffs is in that magical moment when you remove them from the oven. I remember the first time I made them with my grandmother watching how she gently picked one up tapped the bottom and smiled when it sounded hollow. Now whenever I hear that hollow sound I think of her and know my pastry has that perfect airy center.

Mastering Choux Pastry Texture

The secret to perfect choux pastry lies in achieving the right consistency before piping. Your dough should be thick enough to hold its shape but soft enough to pipe smoothly. When lifted with a spoon it should slowly fall back into the bowl forming a V shape. If too stiff add a small amount of beaten egg. If too loose you may need to cook it slightly longer to evaporate excess moisture.

Storage and Make-Ahead Tips

Unfilled choux puffs can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. To restore crispness reheat in a 350°F oven for 5 minutes and cool completely before filling. Pastry cream can be made up to 3 days ahead and stored covered in the refrigerator. The craquelin dough can be frozen for up to 1 month tightly wrapped in plastic.

Flavor Variations

Transform these classic pastries by infusing the pastry cream with different flavors. Add 2 tablespoons of espresso powder to the milk for coffee cream. Substitute half the vanilla with almond extract for a nutty variation. For chocolate lovers melt 4 ounces of dark chocolate into the hot pastry cream before cooling. You can also add citrus zest to the craquelin dough for a subtle aromatic twist.

Troubleshooting Common Issues

Choux pastries that deflate after baking usually indicate underbaking or opening the oven door too early. Always bake until deeply golden and make sure to pierce them to release steam. If your craquelin melts too quickly during baking your oven may be too hot or the craquelin was not frozen enough. For pastry cream that remains runny increase cooking time or add 1 additional teaspoon of cornstarch.

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Frequently Asked Questions

→ What is the secret to a perfect craquelin topping?

Chill the craquelin dough before cutting rounds. A firm dough creates a crisp and even topping.

→ How do I ensure the choux pastry rises properly?

Maintain oven temperature and ensure the dough is thick but smooth by properly incorporating eggs after cooling.

→ What should I do if my pastry cream is lumpy?

Whisk the pastry cream vigorously when cooking or strain through a fine mesh sieve for a smooth result.

→ Can I make the components ahead of time?

Yes, the choux and pastry cream can be made a day in advance. Store the choux in an airtight container and cream in the refrigerator.

→ How can I get uniform choux pastry shapes?

Use a consistent piping technique with a plain tip and pipe vertically to help create round, even shapes.