Choux Pastry Cream Puffs (Choux au Craquelin)
Beautiful and creatively decorated from simple ingredients! Choux Pastry Cream Puffs with Craquelin give a new twist to a familiar dessert. The added cookie dough topping forms a crispy crust that cracks as it bakes, creating a delicate “craquelure” pattern.
Updated : 27 October, 2025
Easy
About 30 min.
Ingredients
Batter
190 grams
Wheat flour
5
Eggs
250 milliliters
Water
100 grams
Milk
115 grams
Butter
15 grams
Sugar
5 grams
Salt
Craquelin
100 grams
Wheat flour
110 grams
Sugar
90 grams
Butter
1 grams
Food coloring
Cream
5
Egg yolks
100 grams
Sugar
500 milliliters
Milk
30 grams
Butter
50 grams
Cornstarch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by making the cookie topping - the craquelin. Prepare the ingredients. Choose high-quality butter. Cut it into cubes and freeze for about 30 minutes so it becomes very cold. You may use any food coloring - red, for example.
Step 2
In a bowl, mix sugar and flour, then add the food coloring. The color intensity will depend on the amount used.
Step 3
Add the chilled, cubed butter and quickly rub it into the flour with your hands until crumbs form. Keep kneading until the dough comes together into a ball.
Step 4
Place the dough between two sheets of parchment paper and roll it thin. Transfer it (with parchment) to the freezer for about 40 minutes.
Step 5
Next, make the choux pastry. Prepare all ingredients. Use grade A eggs and high-quality butter. Preheat the oven to 180°C (about 355°F).
Step 6
In a heavy-bottomed saucepan, pour in milk and water, add the butter, and place over low heat. Stir with a spatula until the butter melts completely.
Step 7
Once the mixture begins to bubble, add all the flour at once and stir vigorously without removing from heat.
Step 8
Keep stirring until a thin film forms on the bottom of the pan - about 2 minutes. Then remove from heat.
Step 9
Let the dough cool for about 5 minutes. Add eggs one by one, mixing well after each. The dough should become smooth, shiny, and slightly flowing but not runny. Depending on egg size, you might need fewer or more. Adjust consistency carefully.
Step 10
Using a pastry bag, pipe the dough onto a baking sheet lined with parchment paper, leaving space between each puff for expansion.
Step 11
Remove the frozen craquelin dough. Cut out small circles and place them on top of each piped choux.
Step 12
Bake in a preheated 180°C (355°F) oven for about 30 minutes. Baking time may vary by oven. The puffs should rise, turn golden, and the craquelin should crack attractively. Do not open the oven for the first 15-20 minutes, or the puffs may collapse. Cool finished puffs on a rack.
Step 13
Prepare the cream filling. Use any milk fat content and the best quality butter. Let butter soften at room temperature. If using potato starch, reduce its amount by half.
Step 14
Whisk egg yolks with sugar, then add starch and mix. A whisk is enough - no mixer needed.
Step 15
Bring the milk to a boil, then slowly pour it into the yolk mixture while stirring. Return to the stove and cook over low heat, stirring constantly, until thickened. Remove from heat and slightly cool. Add softened butter and mix well. Cover the cream with plastic wrap touching its surface to prevent a skin from forming.
Step 16
Carefully cut off the tops of the puffs (do not break the craquelin crust). Spoon or pipe the cream inside using a pastry bag.