Caramel Choux Puffs

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Light choux pastry filled with a creamy vanilla custard coated in a crunchy caramel sugar coating



One batch Choux au Craquelin recipe


  • 65 g Brown sugar (1/3 cup)
  • 65 g All Purpose flour (1/2 cup)
  • 65 g Unsalted butter, softened (1/3 cup)

Choux Pastry

  • 50 g Whole milk (3 tbsp 1 tsp)
  • 50 g Water (3 tbsp 1 tsp)
  • 45g Unsalted butter (3 tbsp 1 tsp)
  • Pinch of salt
  • Pinch of sugar
  • 55 g Plain flour (1/3 cup 4 tsp)
  • 100 g Beaten egg, approx 2 eggs 

Creme Patissiere

  • 30 g Egg yolk, approx 2 egg yolks
  • 60 g Sugar (4 tbsp 2 tsp)
  • 25 g Cornflour/ Cornstarch (3 tbsp 1 tsp)
  • 200 g Milk (3/4 cup 4 tsp)
  • 1 tsp Vanilla extract
  • 25 g Butter (2 tbsp)

Diplomat Cream

  • 200 g Thickened/Heavy cream (3/4 cup 2 tsp)
  • Creme Patissiere, prepared and cooled

Caramel topping

  • 200g Granulated sugar (1 cup)
  • 2 tbsp Water


Choux au Craquelin


  1. Combine brown sugar, flour and butter in a mixing bowl 
  2. Rub the butter into the flour and sugar using your fingertips
  3. Place between two pieces of parchment paper and use a rolling pin to roll it out to 4mm in thickness
  4. Freeze
  5. Cut into 4cm or 1 1/2" inch round discs with a cookie cutter and reserve in the freezer until ready for use

Choux Pastry

  1. Preheat the oven to 230°C
  2. Line a baking sheet with parchment paper
  3. Heat milk, water, butter, salt and sugar in a medium saucepan over medium low heat
  4. When it starts to boil remove from heat and add the flour in one go, mixing vigorously until smooth
  5. Return to heat and flatten the dough to the bottom of the pan, listening for crackling of the dough without mixing
  6. Give the pan a shake and when you notice a thin film on the bottom of the pan the dough is sufficiently dry
  7. Remove from heat
  8. Using a wooden spoon/spatula beat the dough to let steam evaporate and then cool for 10 minutes
  9. Slowly add the beaten egg and stir until the dough is smooth, but still holds structure (the batter will form a 'V' or a 'beak' on the spoon/spatula when lifted)
  10. Pipe 5cm /2 inch round mounds onto the lined baking tray
  11. Top with a disc of frozen craquelin
  12. Turn down the oven temperature to 160°C and bake for 25 minutes, or until golden brown
  13. Remove from oven and poke a hole in the bottom of each puff to release steam
  14. Cool on a wire rack

Creme Patissiere

  1. Heat milk until just boiling in a small saucepan
  2. Meanwhile, in a medium sized mixing bowl combine egg yolks and sugar, whisking until doubled in volume
  3. Add the cornflour and mix until combined
  4. Pour the hot milk into the egg mixture and whisk until smooth
  5. Return the mixture to heat and whisk constantly until thick
  6. Remove from heat and add butter
  7. Pour into a bowl and cover with plastic wrap, ensuring it touches the surface of the pastry cream
  8. Cool in fridge until use

Diplomat cream

  1. Whisk the cream until medium-stiff peaks are reached
  2. Add the cooled creme patisserie and whisk until stiff peaks are reached
  3. Transfer to a piping bag with small round tip
  4. Reserve in the fridge until use


  1. Poke a hole at the bottom of each choux puff
  2. Fill the choux with the creme diplomat
  3. Place in the fridge as you prepare the caramel


  1. Combine the sugar and water in a small saucepan over medium heat
  2. Heat the sugar, swirling the pan occasionally to ensure even heating
  3. Continue to heat the sugar until it turns a golden brown
  4. Remove from the heat and working quickly dip the tops of your choux pastries into the caramel
  5. Place the dipped choux caramel side up on a baking tray lined with parchment paper
  6. Place in the fridge to set for 30 minutes
  7. Enjoy!
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