French bakers discovered in 1540 that adding sugar cookie dough on top prevents choux pastry from deflating completely.
Crunchy Cream Puffs (Choux au Craquelin)
Indulge in these delightful Crunchy Cream Puffs, a heavenly treat featuring a crisp craquelin topping that adds a satisfying crunch! Each airy pastry is generously filled with a luscious vanilla custard cream, creating a perfect balance of textures and flavors. With just a few simple ingredients and a touch of pastry magic, these puffs are sure to steal the show at any gathering!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1/2 cup Water (120 ml)
🥛Dairy & Eggs(3)
- 6 tbsp (85g) Unsalted Butter (84 g)
- 3 tbsp (43g) Unsalted Butter (42 g)
- 2 Large Eggs
🫙Pantry Staples(4)
- 2/3 cup (85g) All-purpose Flour (83.8 g)
- 1/2 cup (64g) All-purpose Flour (62.5 g)
- 3/4 cup (85g) Light Brown Sugar (150 g)
- 1 tsp (5g) Sugar (5 ml)
🧂Spices & Seasonings(2)
- Pinch of Salt
- 1/4 tsp Salt (1.25 ml)
👨🍳 Instructions
- 1
In a mixing bowl, mash together butter and light brown sugar using a spatula until smooth and creamy.
- 2
Add flour and salt and mix until combined.
- 3
Place the dough in between 2 parchment papers and roll it out to 3mm in thickness.
- 4
Freeze for at least 1 hour.
- 5
Cut into 2-inch rounds discs (keep in the freezer until ready to use).
- 6
In a saucepan add water, butter, sugar and salt and bring it to a boil over medium heat.
- 7
Remove from the heat and add flour into the mixture. Using a spatula mix until it forms a dough.
- 8
Return to heat and cook the dough for 2-3 minutes, constantly stirring.
- 9
Take it off the heat and let the dough cool slightly before adding the eggs.
- 10
Add the eggs in batches and stir until they’re smooth and shiny.
- 11
Transfer to a piping bag with a round tip. Pipe 2-inch-wide choux onto a baking tray lined with baking paper, leaving enough space in between them.
- 12
Top of each choux with craquelin discs, pressing down lightly to make it stick.
- 13
Bake in preheated oven at 190°C/375°F for about 30 mins or until they’re golden brown and puffed.
- 14
Turn off the oven and let the tray cool in the oven with the door ajar for 15-20 mins.
- 15
Poke a hole in the bottom of each cream puff and fill them with diplomat cream/whipped cream. Enjoy!
💡 Pro Tips
- ✓Cook the choux paste until it reaches 175-180°F internal temperature and forms a film on the pan bottom - this removes excess moisture and develops the gluten structure needed for proper rise.technique175-180°F
- ✓Roll the craquelin topping to exactly 3mm thickness because thinner breaks during baking while thicker prevents proper puff expansion and creates uneven texture.technique3mm thickness
- ✓Freeze craquelin discs for minimum 1 hour to solidify butter fat crystals - this prevents melting too quickly and ensures the topping stays intact during the first 15 minutes of baking.timing1 hour minimum
- ✓Add eggs to choux paste one at a time only when mixture cools to 140°F or below - higher temperatures will scramble eggs and prevent proper emulsion formation.timing140°F maximum
- ✓Cut craquelin discs 10% larger than your choux mounds because the topping shrinks slightly during baking and needs to fully cover the expanding puff.technique10% larger
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
French bakers discovered in 1540 that adding sugar cookie dough on top prevents choux pastry from deflating completely.
Crunchy Cream Puffs (Choux au Craquelin)
Indulge in these delightful Crunchy Cream Puffs, a heavenly treat featuring a crisp craquelin topping that adds a satisfying crunch! Each airy pastry is generously filled with a luscious vanilla custard cream, creating a perfect balance of textures and flavors. With just a few simple ingredients and a touch of pastry magic, these puffs are sure to steal the show at any gathering!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1/2 cup Water (120 ml)
🥛Dairy & Eggs(3)
- 6 tbsp (85g) Unsalted Butter (84 g)
- 3 tbsp (43g) Unsalted Butter (42 g)
- 2 Large Eggs
🫙Pantry Staples(4)
- 2/3 cup (85g) All-purpose Flour (83.8 g)
- 1/2 cup (64g) All-purpose Flour (62.5 g)
- 3/4 cup (85g) Light Brown Sugar (150 g)
- 1 tsp (5g) Sugar (5 ml)
🧂Spices & Seasonings(2)
- Pinch of Salt
- 1/4 tsp Salt (1.25 ml)
👨🍳 Instructions
- 1
In a mixing bowl, mash together butter and light brown sugar using a spatula until smooth and creamy.
- 2
Add flour and salt and mix until combined.
- 3
Place the dough in between 2 parchment papers and roll it out to 3mm in thickness.
- 4
Freeze for at least 1 hour.
- 5
Cut into 2-inch rounds discs (keep in the freezer until ready to use).
- 6
In a saucepan add water, butter, sugar and salt and bring it to a boil over medium heat.
- 7
Remove from the heat and add flour into the mixture. Using a spatula mix until it forms a dough.
- 8
Return to heat and cook the dough for 2-3 minutes, constantly stirring.
- 9
Take it off the heat and let the dough cool slightly before adding the eggs.
- 10
Add the eggs in batches and stir until they’re smooth and shiny.
- 11
Transfer to a piping bag with a round tip. Pipe 2-inch-wide choux onto a baking tray lined with baking paper, leaving enough space in between them.
- 12
Top of each choux with craquelin discs, pressing down lightly to make it stick.
- 13
Bake in preheated oven at 190°C/375°F for about 30 mins or until they’re golden brown and puffed.
- 14
Turn off the oven and let the tray cool in the oven with the door ajar for 15-20 mins.
- 15
Poke a hole in the bottom of each cream puff and fill them with diplomat cream/whipped cream. Enjoy!
💡 Pro Tips
- ✓Cook the choux paste until it reaches 175-180°F internal temperature and forms a film on the pan bottom - this removes excess moisture and develops the gluten structure needed for proper rise.technique175-180°F
- ✓Roll the craquelin topping to exactly 3mm thickness because thinner breaks during baking while thicker prevents proper puff expansion and creates uneven texture.technique3mm thickness
- ✓Freeze craquelin discs for minimum 1 hour to solidify butter fat crystals - this prevents melting too quickly and ensures the topping stays intact during the first 15 minutes of baking.timing1 hour minimum
- ✓Add eggs to choux paste one at a time only when mixture cools to 140°F or below - higher temperatures will scramble eggs and prevent proper emulsion formation.timing140°F maximum
- ✓Cut craquelin discs 10% larger than your choux mounds because the topping shrinks slightly during baking and needs to fully cover the expanding puff.technique10% larger