Baking & Pastry > Pastries (Choux) > Basic Choux Pastry > Piping Choux Pastry

Craquelin Choux Pastry: Elevate Your Puffs

Add a delightful, crispy topping to your choux pastry with this Craquelin recipe. The craquelin provides a beautiful texture and sweet flavor that perfectly complements the light and airy choux. This recipe will guide you through each step, ensuring perfectly puffed and crispy choux every time. Craquelin gives your choux pastry an amazing look!

Prep Time
25 minutes
Cook Time
30-35 minutes
Servings
Approximately 24 small puffs
Ingredients
  • For the Craquelin:
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/4 cup (1/2 stick) Unsalted Butter, softened
  • For the Choux Pastry:
  • 1 cup Water
  • 1/2 cup (1 stick) Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1/4 teaspoon Pinch of Salt

Making the Craquelin

In a medium bowl, combine the flour, sugar, and softened butter. Mix with your hands or a pastry blender until the mixture forms a crumbly dough. Bring the dough together into a ball. Place the dough between two sheets of parchment paper and roll it out to a thickness of about 1/8 inch. Freeze the rolled-out craquelin dough for at least 15 minutes, or until firm. Freezing the craquelin ensures it holds its shape during baking.

Preparing the Choux Pastry

In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is completely melted. Bring the mixture to a rolling boil. Remove the saucepan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Continue stirring for about 1-2 minutes to cook the flour slightly. Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes.

Incorporating the Eggs (Choux)

Using an electric mixer, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will appear separated initially, but keep mixing until it comes together into a smooth, glossy paste. The final consistency should be thick enough to hold its shape but soft enough to pipe.

Assembling and Piping

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet into small mounds. Remove the frozen craquelin dough from the freezer and use a cookie cutter or a knife to cut out circles slightly larger than the piped choux mounds. Place a craquelin circle on top of each choux pastry mound. Gently press down to adhere the craquelin to the choux pastry.

Baking the Craquelin Choux

Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until the pastries are golden brown and the craquelin is crisp. Do not open the oven door during the first 20 minutes of baking. Poke a small hole in the side of each pastry with a toothpick in the last 5 minutes of baking and return to the oven.

Cooling and Filling (Craquelin)

Turn off the oven and leave the pastries inside with the oven door slightly ajar for about 10 minutes. Transfer the baked craquelin choux pastries to a wire rack to cool completely before filling. Once cooled, fill with your favorite cream, pastry cream, or other fillings. Dust with powdered sugar for a finishing touch.

← Classic Profiteroles with Vanilla Cream Filling and Chocolate Sauce Savory Cheese Profiteroles with Herb Cream Cheese Filling →

FAQ

  • Can I add flavor to the craquelin?

    Yes! You can add various flavors to the craquelin dough, such as cocoa powder, almond flour, or finely ground nuts. Experiment with different extracts and spices to create unique flavor combinations.
  • Why did my craquelin melt during baking?

    If your craquelin melts too much, it could be due to using butter that was too soft or not freezing the dough for long enough. Ensure the butter is slightly chilled and the dough is firm before placing it on top of the choux pastry.
  • How do I prevent the choux from collapsing after baking?

    Make sure the choux pastry is fully baked and golden brown before removing it from the oven. The internal temperature should be high enough to set the structure. Also, allowing the pastries to cool in the oven with the door ajar helps to dry them out and prevent collapse.