Choux au Craquelin

These little french pastries are magnificent. The crunchy outside created by the craquelins and the soft creamy whipped cream filling is a perfect mix of textures certain to please anyone.


Choux Pastry:

  • 50 g butter
  • 120 ml water
  • 75g all purpose flour
  • Pinch of salt
  • 2 eggs
  • Craquelin:
    85 g butter
    100 g brown sugar
    100 g all purpose flour



  1. Cream room temperature butter and brown sugar until throughly combined then add in cake flour kneading until it forms a ball
  2. If you’d like, you could colour your craquelin using cocoa powder or food colouring.
  3. Cover the dough in plastic wrap and chill in the fridge for an hour
  • Choux Pastry:
    Preheat the oven to 365° F or 185° C
    Place water, salt, and butter into a saucepan over medium heat and melt the butter stirring occasionally.
    Once all the butter has melted, add in the flour and mix until a sticky dough forms. Keep the dough over medium heat stirring well until a thin film forms on the saucepan.
    Place the sticky dough into a separate bowl to allow it to cool down a bit before we add in the eggs
    Mix in one egg at a time and combine well before adding the second egg. The dough will split into chunks, but keep on mixing and the dough will return to a uniform dough.
    Fill a piping bag fitted with a round piping tip with the dough and pipe a mount that has a 3 cm diameter on a parchment lined cookie sheet.
    Take the craquelin dough out of the fridge and roll it out to a thickness of 2 mm and cut circles that are a bit smaller than the mounts of choux pastry that you piped.
    Place a disk of craquelin dough into each choux mount then bake in the preheated oven for 20 minutes.
    Once finished baking, let the choux cool down before filling them with pastry cream or whipped cream.

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