Description
Choux au Craquelin is a delightful pastry made from choux dough topped with a sweet, crunchy craquelin layer, perfect for filling with cream.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup unsalted butter, softened (for craquelin)
- 1/2 cup brown sugar, packed (for craquelin)
- 1 cup all-purpose flour (for craquelin)
- 1 teaspoon vanilla extract (for craquelin)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring it to a gentle boil over medium heat, stirring occasionally until the butter is fully melted.
- Once it’s boiling, remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
- Let the dough cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition. The dough should be shiny and smooth when you’re done.
- In a mixing bowl, combine the softened butter, brown sugar, flour, and vanilla extract for the craquelin topping. Mix until it forms a smooth dough. Roll it out between two sheets of parchment paper to about 1/8-inch thick. Chill it in the fridge while you prepare the choux pastry.
- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each one.
- Once the craquelin is chilled, cut it into small circles that match the size of your choux pastry mounds. Place a piece of craquelin on top of each mound of dough.
- Bake in the preheated oven for 25-30 minutes, or until the choux are puffed and golden brown. Do not open the oven door during the first 20 minutes of baking, or they may collapse.
- Once baked, remove them from the oven and let them cool on a wire rack. You can fill them with your favorite pastry cream or whipped cream once they are completely cool. Enjoy your delightful Choux au Craquelin!
Notes
- Ensure the butter is fully melted before adding the flour.
- Do not open the oven door during the first 20 minutes of baking to prevent collapsing.
- Chilling the craquelin helps it maintain its shape during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Choux au Craquelin, French pastry, dessert recipe