There’s something undeniably magical about biting into a choux pastry. That crisp shell, the soft interior, and that dreamy, creamy filling—it’s like a little cloud of joy. If you’re already smitten with cream puffs, you’re going to fall head over heels for this French twist: Choux au Craquelin.
Unlike regular cream puffs, these beauties are topped with a thin disc of cookie dough (the craquelin) that bakes into a crisp, sweet crust. That crackly golden top makes them look like they came straight out of a Parisian pâtisserie—but trust me, they’re absolutely doable in your own kitchen.
We’re filling these choux with a homemade custard-cream, a hybrid of velvety vanilla custard and fluffy whipped cream that tastes like a lighter, more elegant pastry cream. It’s rich but airy, and complements the crisp topping perfectly.
If you’ve tried my classic éclair recipe, you’ll already be familiar with making choux pastry. Looking for a more dramatic dessert? You’ll love the towering layers of my Carpathian cake, which also features airy choux, but with a different twist. And for a more traditional cream puff experience, start with my vanilla cream puffs and then come back to this leveled-up version.
These Choux au Craquelin are perfect for:
- Afternoon tea or fancy brunch spreads
- Celebratory occasions like birthdays, bridal showers, or baby showers
- Impressing guests at a dinner party (they will ask for the recipe!)
Ingredients required:
Following is a quick preview. For the detailed list, find the recipe card below:
Custard-cream filling:
- Milk: You can use non-dairy milk as well.
- Vanilla extract: For flavour, use vanilla bean if you have any.
- Egg yolks: Essential for richness and creaminess.
- Sugar: Regular white sugar works best for the custard base.
- Cornflour: Thickens the custard; you can sub with all-purpose flour in a pinch.
- Butter: Adds silkiness to the custard; unsalted is best.
- Whipping cream: Make sure it’s cold for the best texture.
- Powdered sugar: Lightly sweetens the whipped cream.
craquelin topping:
- Softened butter: Room temp so it mixes easily.
- Brown sugar: Gives the craquelin its signature caramel-y taste and color.
- All-purpose flour
choux pastry:
- Water: Keeps the dough light; milk makes a slightly softer choux, but water gives a crisper result.
- Unsalted butter: Adds richness and helps structure.
- Salt & sugar: Enhances flavor and promotes browning.
- All-purpose flour: Perfect for that puff and structure.
- Eggs: These are key to getting that beautiful rise. Use room temp eggs for consistency.
How to make Choux au Craquelin?
Following is a quick preview. For detailed instructions, find the recipe card below:
Make the Custard-Cream Filling– Boil milk with vanilla. In a separate bowl, whisk egg yolks, sugar, and cornflour. Gradually mix in the hot vanilla milk. Cook until thickened. Add butter, cover with cling film, and let cool. Whip cream with powdered sugar until soft peaks form. Fold in the cooled custard in parts.
Prepare Craquelin Topping– Cream butter and brown sugar. Sift in flour. Mix and roll between parchment to 3mm thickness. Freeze, then cut into discs using a 2-inch cutter.
Make the Choux Pastry– Boil water, butter, sugar, and salt. Remove from heat and mix in sifted flour. Cook for 1–2 minutes until a thin layer forms at the bottom. Cool slightly, then beat and add eggs gradually until dough forms a V-shape when lifted.
Assemble & Bake– Pipe 2-inch mounds onto a tray. Place a frozen craquelin disc on each mound. Bake at 170°C (338°F) for 15 min, then at 150°C (302°F) for another 15 min. Let rest in oven with door ajar for 15 min more.
Fill & Serve– Poke holes at the base of each puff. Pipe in the custard-cream until it just peeks out. Dust with powdered sugar and enjoy!
Tips for Perfect Choux au Craquelin
- Don’t skip the resting in the oven: It prevents the puffs from collapsing.
- Use room temperature eggs: They mix more evenly into the dough.
- Don’t overfill the puffs: You want them full, not bursting.
- Let the craquelin freeze solid before placing it on the choux. It helps it keep its shape.
Storage Instructions
Choux au Craquelin is best eaten fresh.
- Room temperature:- Not recommended. Only store it at room temperature for less than 6 hours.
- Fridge:- Can be stored for 2 days in an airtight container.
- Freezer:- Only the unfilled shells can be frozen for up to 1 month. Re-crisp in the oven before filling.
Make-Ahead Tips:
Choux pastries are best enjoyed fresh, but it is not possible for everyone to create all of the elements at a go, especially if you have a time crunch. But fear not, with a little planning, they can be made ahead and stored successfully.
- Craquelin dough/disc can be stored in the freezer for up to 1 month.
- Custard-Cream- The custard base can be stored in the fridge, covered, for 2 days. Mix with whipped cream on the day of serving.
- Choux Shells- Baked and unfilled choux shells can be stored at room temperature, fridge, and freezer for 6 hours, 1 day, and 1 month, respectively. Fill them before serving.
Frequently Asked Questions (FAQs)
Can I use milk instead of water for the choux?
Absolutely. Milk will add richness to the custard and make the choux slightly softer. Water gives a crisper result—both work, it’s up to your preference!
Why did my puffs collapse after baking?
This usually happens if they didn’t dry out enough in the oven. Be sure to bake them fully and let them rest in the oven with the door slightly open for 15 minutes or more before taking them out.
My choux dough is too runny. What went wrong?
You may have added too much egg. Add eggs gradually and stop once the dough forms a “V” shape when dropped from a spatula.
Can I skip the craquelin topping?
You can, but you’ll miss out on that sweet crunch and visual wow-factor. The choux will still bake beautifully—just more like traditional cream puffs.
What if I don’t have a round piping tip?
You can snip the end off a piping bag or even use a freezer bag in a pinch. Try to keep the piped mounds uniform in size for even baking.
If you liked this, try these!
Choux au Craquelin
Ingredients
Method
- In a saucepan, heat milk with vanilla extract until it just begins to boil.
- In another bowl, whisk egg yolks, sugar, and cornflour until smooth.
- Slowly pour the hot vanilla water into the egg mix in 2–3 parts, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens.
- Off heat, add cold butter and stir until smooth.
- Transfer to a bowl, press cling film to the surface, and cool completely at room temperature.
- Whip chilled cream and powdered sugar to soft peaks.
- Add the cooled custard in 3–4 parts and beat until smooth and fluffy.
- Chill until ready to use.
- Cream softened butter with brown sugar.
- Sift in flour, and mix to a dough.
- Roll the dough between two sheets of parchment to about 3mm thickness.
- Freeze for 20–30 minutes, then cut 2-inch discs. Freeze again until use.
- In a saucepan, bring water, butter, sugar, and a pinch of salt to a boil.
- Remove from heat and add sifted flour. Stir until a dough forms.
- Return to medium-low heat and stir for 1–2 minutes until a film forms on the bottom.
- Transfer to a bowl and beat for 1–2 minutes to release steam.
- Gradually add whisked eggs, mixing well between additions. The dough should drop in a V-shape from a spatula. (You may not require the whole of the whisked eggs.)
- Transfer dough to a piping bag with a large round tip.
- Pipe 2-inch mounds on a parchment-lined tray.
- Place a frozen craquelin disc on each mound.
- Bake at 170°C (338°F) for 15 minutes, then at 150°C (302°F) for another 15 minutes.
- Crack the oven door and let puffs sit inside for 15 minutes.
- Remove, cool, and poke holes in the base.
- Pipe in the custard-cream until filled.
- Dust with powdered sugar and serve!