Crunchy cream puffs filled with light chocolate cream and topped with a crunchy almond chocolate shell.
What is choux au craquelin?
Choux au Craquelin is created when a thin cookie layer is placed on top of the piped choux pastry to form a thin cracked cookie layer when baked. This cookie layer is called 'craquelin' and is made from a simple mix of butter, sugar and flour.
This kind of pastry can also be called a cream puff, profiterole, choux a la creme or a choux puff. Essentially these are a French choux pastry ball filled with whipped cream or pastry cream.
The outer shell is light and crisp and the inside is smooth and creamy. The perfect combination of textures! This one is made with a creamy chocolate filling and a crunchy almond and chocolate coating for a chocolate lovers dream!
Ingredients
Craquelin
- Brown sugar: You can use granulated sugar too, but I like the golden color and caramelized flavor brown sugar brings to the tops of the pastries.
- All-purpose flour: Flour makes up the body of the craquelin which is essentially a cookie that sits on top
- Unsalted butter: Make sure you use unsalted butter otherwise the top of your choux puffs will be too salty!
Choux pastry
- Whole milk: Make sure you use whole milk as the difference in fat and protein content in skim or plant-based milk will affect the structure of the pastry
- Water: Water adds moisture to the dough. This is what helps it rise in the oven to that tall and round shape.
- Unsalted butter: Butter helps to give the dough that golden brown color and crisp yet tender texture.
- Salt and sugar: Both are needed to give the pastry flavor, but not necessarily a sweetness or saltiness.
- Flour: The flour makes up the body and structure of the choux puffs.
- Large eggs: Eggs are needed as they bind everything together, while also giving them structure and helping them rise.
Chocolate Cream Filling
- Dark chocolate: I like to use chocolate with a darker cocoa percentage for a richer chocolate flavor. Feel free to use milk chocolate or semi-sweet chocolate if you prefer.
- Heavy cream: Aka thickened cream. I like to use heavy whipping cream as it whips up to a thicker more stable cream. Feel free to use whipping cream or pure cream if you prefer.
- Granulated sugar: Sugar is needed to sweeten the cream, you can increase or decrease the amount of sugar according to your preference.
Chocolate Almond Coating
- Dark chocolate: I like to use dark chocolate as it sets up to a crisper chocolate coating as well as it giving it a deeper chocolate flavor.
- Vegetable oil or coconut oil: An oil is needed to thin out the chocolate to a pourable consistency. You can add more oil if your chocolate isn't at a good, pourable consistency.
- Toasted almonds: Almonds give the choux puffs a nice nutty flavor and crunch! You can change up the almonds to a different kind of nut if you prefer. Peanuts are a great option!
Frequently Asked Questions
Can I make these without the craquelin?
Yes you can! If you want to speed up the making process you can make these without the craquelin.
Keep in mind that the craquelin helps to keep the choux puffs round and more symmetrical. Without it it'll get a little more jagged in shape.
Why did my choux puffs deflate?
There are a couple of reasons why the choux puffs deflate:
- The dough wasn't dried out for long enough
- Too much egg was added to the batter
- The oven door was opened during baking, causing the hot air to ecape
- The choux puffs weren't baked for long enough
How long do these last?
These are best on the day that they're made as the pastry is still crisp and crunchy! Store any leftover in an airtight container and keep them in the fridge for up to 3 days.
Can I freeze these?
You can freeze these but keep in mind that the defrosted choux puffs will be significantly softer than they were when they were fresh.
If you freeze them store them in an airtight container and when you're ready to eat allow them to defrost in the fridge overnight.
There are chunks of chocolate in my chocolate cream
There will be chunks of chocolate in your chocolate cream if you don't lighten the chocolate mixture before adding it the rest of the cream. This ensures that the chocolate doesn't firm up as it hits the cold cream, as this is what causes the chocolate to get all clumpy.
Let's Get Baking!
If you love profiteroles this is an upgraded version that you'll absolutely adore. The crunchy chocolate coating paired with the creamy profiterole is so delicious!
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy baking!
Print📖 Recipe
Chocolate Cream Puff Recipe
Crunchy cream puffs filled with light chocolate cream and topped with a crunchy almond chocolate shell.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 Choux puffs 1x
- Method: Intermediate
- Cuisine: French
Ingredients
Craquelin
- 65 g Brown sugar (⅓ cup)
- 65 g All Purpose flour (½ cup)
- 65 g Unsalted butter, softened (⅓ cup)
Choux Pastry Dough
- 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 (⅓ cup 4 tsp)
- 100 g Beaten egg, approx 2 eggs
Chocolate Cream Filling
- 120g Dark chocolate, 70% cocoa (4.2oz)
- 480ml Heavy cream (2 cups)
- 50g Granulated sugar (¼ cup)
Chocolate Almond Coating
- 200g Dark chocolate, 45$ cocoa (7.5oz)
- 1 tbsp Vegetable oil or coconut oil
- 50g Toasted almonds, roughly chopped (1.7oz)
Instructions
Craquelin
- Combine brown sugar, flour and butter in a mixing bowl
- Rub the butter into the flour and sugar using your fingertips
- Place between two pieces of parchment paper and use a rolling pin to roll it out to 4mm in thickness
- Freeze
- Cut into 4cm or 1 ½" inch round discs with a cookie cutter and reserve in the freezer until ready for use
Choux Pastry Dough
- Preheat the oven to 230°C
- Heat milk, water, butter, salt and sugar in a medium saucepan over medium low heat
- When it starts to boil remove from heat and add the flour in one go, mixing vigorously until smooth
- Return to heat and flatten the dough to the bottom of the pan, listening for crackling of the dough without mixing
- Give the pan a shake and when you notice a thin film on the bottom of the pan the dough is sufficiently dry
- Remove from the heat
- Using a wooden spoon/spatula beat the dough to let steam evaporate and then cool for 10 minutes
- 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)
- Pipe small 3.5cm or 1 ⅓" round mounds on a lined baking tray
- Top with a disc of frozen craquelin
- Turn down the oven temperature to 160°C and bake for 25 minutes, or until golden brown
- Remove from oven and poke a hole in the bottom of each puff to release steam
- Cool on a wire rack
Chocolate Cream
- Roughly chop the chocolate and melt it in the microwave or over a double boiler, set aside to cool to room temperature
- Meanwhile, whip the cream to medium peaks
- Add a scoop of the cream to the cooled chocolate and stir until well combined
- Add the lightened chocolate mixture to the rest of the whipped cream and whisk until well combined and at stiff peaks
- Transfer the cream to a piping bag fitted with a medium-sized round tip
- Place in the fridge until ready to assemble.
Assembly
- Using the end of a chopstick or a skewer poke a hole in the bottom of each choux puff
- Insert the tip of the piping bag into the bottom of each choux puff and fill it with the chocolate cream
- Melt the dark chocolate for the chocolate glaze in the microwave or over a double boiler
- Stir in the vegetable oil and stir until smooth
- Add the almonds and mix until combined
- Place the filled choux puffs on a wire rack over a baking tray and pour over the chocolate glaze, allowing any excess glaze to drip off the cream puffs and onto the tray
- Transfer the glazed cream puffs to a lined baking tray and let them set in the fridge for 30 minutes, or until the glaze has hardened
- Enjoy!
Keywords: chocolate, almonds, choux pastry, choux puff, cream puff, choux au craquelin, pastry
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