Cream Puffs with Craquelin

The craquelin on top of each cream puff adds the perfect sugary and crunchy topping. The cream on the inside is light and fluffy making the perfect bite. The craquelin is a simple mixture of butter, brown sugar, flour, and flavoring. Once mixed, roll out between two pieces of plastic wrap.

Use a 1 inch cookie cutter or piping tip to cut circles to place on top of each piped dough circle.

Bake for 25-30 minutes at 350F, or until the cream puffs are puffy and golden brown. Let cool, then fill each with the chantilly cream.

---

Recipe

Makes: 25 cream puffs Time: 2 hours

Ingredients

Craquelin

• 1/2 cup butter, room temperature

• 2/3 cup light brown sugar

• 1 cup flour

• 1 tbsp unsweetened cocoa powder

• Zest of 1 lemon

• 1 tbsp matcha powder

• Raspberry flavoring

Choux Pastry

• 1 cup all-purpose flour

• 3.5 oz (100ml) milk

• 3.5 oz (100ml) water

• 2 tsp sugar

• 1/2 tsp salt

• 5 1/2 tbsp unsalted butter

• 4 eggs

Chantilly Cream

• 2 cups heavy whipping cream, chilled

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

DirectionsPrepare the craquelin:

1. In a bowl, cream together the butter and sugar.

2. Add flour and mix until combined.

3. Divide the mixture into four and add one of each cocoa powder, lemon zest, matcha powder, and raspberry flavor to each quarter of dough.

4. Put the dough between two sheets of plastic wrap or parchment paper and roll the dough until very thin, about 2-3 mm thick.

5. Refrigerate the four pieces of dough for 1hour or freeze for 30 mins.

Prepare the choux pastry:

1. Sift the flour.

2. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

3. Remove from heat and add flour all at once and quickly incorporate with a wooden spoon until homogenous.

4. Return the saucepan over low heat and stir until the batter forms a ball and pulls away from the sides of the pan, about 1 minute.

5. Transfer batter to a large bowl and allow to cool. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or a stand mixer. It will result in a smooth, homogenous batter which still holds its shape.

6. Preheat oven to 350F (180C). 

7. Fit a pastry bag with a large ½ inch round tip and pipe the dough into 1 inch circles on a parchment paper lined baking sheet.

8. Remove the craquelin dough from the freezer or fridge and cut 1 inch (3cm) discs, using a cookie cutter or a piping tip. 

9. Place the discs on top of the choux, pressing slightly.

10. Bake  for 25-30 minutes until browned and puffed

Prepare Chantilly Cream

1. In a large bowl whip the cream with an electric mixer until it forms stiff peaks.

2. Add sugar and vanilla extract and mix to combine.

3. Use a piping bag with a small plain tip to pipe the cream inside the choux from the bottom.

4. Refrigerate until ready to serve.

Recipe adapted from Home Cooking Adventure's Coux au Craquelin recipe.