Crunchy cream puffs filled with light chocolate custard cream and topped with a crunchy chocolate cookie 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!
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.
Creme Patissiere
- Egg yolk: Adds richness and contributes to the creamy texture of the pastry cream.
- Sugar: Sweetens the pastry cream.
- Cornflour: Acts as a thickening agent, helping to achieve the desired consistency.
- Cocoa powder: Provides the chocolate flavor to the pastry cream.
- Milk: Provides the liquid base for the pastry cream.
- Butter: Adds richness and a velvety texture to the pastry cream when melted into the mixture.
Chocolate Cream Filling
- Thickened/Heavy cream: Adds richness and creaminess to the filling.
- Crème Pâtissière (prepared and cooled): Provides flavor and richness to the chocolate cream filling. It also adds stability and structure to the filling.
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.
Let's Get Cooking
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Print📖 Recipe
Chocolate Cream Puff Recipe
Crunchy cream puffs filled with light chocolate custard cream and topped with a crunchy chocolate cookie shell
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 Choux puffs 1x
- Category: Pastry
- 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 tablespoon 1 tsp)
- 50 g Water (3 tablespoon 1 tsp)
- 45g Unsalted butter (3 tablespoon 1 tsp)
- Pinch of salt
- Pinch of sugar
- 55 g Plain flour (⅓ cup 4 tsp)
- 100 g Beaten egg, approx 2 eggs
Creme Patisserie
- 30 g Egg yolk, approx 2 egg yolks
- 100 g Sugar (½ cup)
- 25 g Cornflour (3 tablespoon 1 tsp)
- 30g Cocoa powder (¼ cup)
- 200 g Milk (¾ cup 4 tsp)
- 25 g Butter (2 tbsp)
- 1 tsp Vanilla extract (optional)
Chocolate Cream Filling
- 200 g Thickened/Heavy cream (¾ cup 2 tsp)
- Creme Patissiere, prepared and cooled
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
- Line a large baking tray with baking paper
- 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 medium 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 the dough doesn't stick to the sides of the pan, and a thin film forms 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) (You can also do this in the bowl of a stand mixer fitted with a paddle attachment at medium speed)
- Pipe small 3.5cm or 1 ⅓" round mounds on the prepared baking sheet
- 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
Creme patissiere
- Heat milk until just boiling in a small saucepan
- Meanwhile, in a medium-sized mixing bowl combine egg yolks, sugar and a teaspoon vanilla extract (optional), whisking until doubled in volume
- Sift in the cornflour and cocoa powder, mix until combined
- Pour the hot milk into the egg mixture and whisk until smooth
- Return the mixture to heat and whisk constantly until thick
- Remove from heat and add butter
- Pour into a bowl and cover with plastic wrap, ensuring it touches the surface of the pastry cream
- Cool in fridge until use
Chocolate Cream
- Whisk the cream until medium-stiff peaks are reached
- Add the cooled creme patisserie and whisk until stiff peaks are reached
- Transfer to a piping bag with a small round tip
- Reserve in the fridge until use
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
- Store in an airtight container in the refrigerator and consume within 2 days
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