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Choux au Craquelin (Crunchy Cream Puffs)
85% authentic · French / Modern European
A delightful variation featuring a crisp, cookie-like topping (craquelin) baked onto the choux pastry, adding a wonderful textural contrast to the creamy filling.
Ingredients
- Water1/2 cup
- Milk1/2 cup
- Unsalted Butter1/2 cup (1 stick)
- All-Purpose Flour1 cup
- Large Eggs4
- Salt1/4 tsp
- For Craquelin:
- Unsalted Butter, softened1/4 cup
- Brown Sugar1/4 cup
- All-Purpose Flour1/4 cup
- For Filling:
- Milk2 cups
- Egg Yolks4
- Granulated Sugar1/2 cup
- Cornstarch3 tbsp
- Vanilla Bean Paste or Extract1 tsp
Steps
- 1
Make the craquelin: Cream softened butter, brown sugar, and flour until a dough forms. Roll thinly between parchment paper and freeze until firm.
- 2
Make the choux pastry: Heat water, milk, butter, and salt to a boil. Stir in flour until a ball forms. Cook for 1 minute.
- 3
Transfer to a bowl, cool slightly. Beat in eggs one at a time until smooth and glossy.
- 4
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 5
Scoop small rounds of choux dough onto the baking sheet. Cut out circles from the frozen craquelin dough slightly larger than the choux rounds and place on top.
- 6
Bake for 20 minutes at 400°F (200°C), then reduce to 350°F (175°C) for 15-20 minutes until puffed and golden.
- 7
Cool completely. Poke a hole in the bottom of each puff.
- 8
Make pastry cream: Whisk egg yolks, sugar, and cornstarch. Heat milk to a simmer, then temper into the egg mixture. Cook until thickened. Stir in vanilla.
- 9
Chill pastry cream completely. Fill the cooled puffs.
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