Choux Craquelin is an elegant French pastry that combines delicate cream puffs with a thin, crunchy cookie topping and a rich hazelnut praline cream filling. With its golden crackled surface, light pastry shell, and creamy center, it is a dessert that looks like it came straight from a pastry shop.
Although it requires several steps, the result is a spectacular treat perfect for celebrations, special occasions, afternoon tea, or whenever you want to impress with a homemade pastry masterpiece.
Why Everyone Will Love This Recipe
Choux Craquelin is loved for its incredible contrast of textures. The craquelin creates a crisp, sweet topping, while the choux pastry remains light and airy inside. The hazelnut praline cream adds a rich, nutty flavor that makes every bite unforgettable.
This dessert is also visually impressive. The cracked golden tops, elegant cream filling, and powdered sugar decoration create a professional-looking pastry that is perfect for sharing.
What Is Choux Craquelin?
Choux Craquelin is a French pastry made by combining classic pâte à choux with a thin layer of craquelin, a sweet cookie-like dough placed on top before baking. The word craquelin refers to the crackled appearance created when the topping expands in the oven, producing a beautifully textured surface.
Pâte à choux has been part of French pastry tradition since the 16th century and is the base for famous desserts such as éclairs, profiteroles, and cream puffs. The addition of craquelin is a more modern pastry technique that adds both texture and visual appeal. This version combines the French pastry tradition with Italian-inspired hazelnut praline, creating a dessert that brings together classic European flavors.
Cooking Tips
- Prepare the hazelnut praline carefully because caramel can become very hot, and spreading it quickly after adding the hazelnuts helps create an even layer that is easier to break and blend later.
- Roll the craquelin dough evenly to about 2 mm thickness because a uniform topping ensures that each choux bun develops the same crisp surface during baking.
- Keep the craquelin discs cold until placing them on the choux because a firm topping maintains its shape better and creates the characteristic crackled effect.
- Cook the choux pastry dough thoroughly after adding the flour because removing enough moisture is essential for creating hollow pastry shells that can later be filled.
- Add the eggs gradually to the choux dough because the amount of liquid absorbed can vary, and adding them slowly helps achieve the correct smooth but pipeable consistency.
- Avoid opening the oven door while the choux buns are baking because sudden temperature changes can cause them to collapse before the structure has set.
- Allow the pastry shells to cool completely before filling them because warm choux can soften the cream and lose their crisp texture.
- Whisk the praline cream until smooth before piping because a well-emulsified filling creates a lighter and more elegant texture.
Frequently Asked Questions
Why Did My Choux Pastry Not Rise?
Choux pastry may not rise properly if the dough contains too much moisture, the eggs were not incorporated correctly, or the oven temperature changed during baking. Cooking the flour mixture well and avoiding opening the oven while baking are key steps for achieving hollow, airy pastry shells.
Can I Use Another Nut Instead of Hazelnuts?
Yes, hazelnuts can be replaced with almonds, pistachios, or other nuts to create different praline flavors. Each variation will give the cream a unique aroma while maintaining the rich texture of the filling.
Can I Make Choux Craquelin Without the Craquelin Topping?
Yes, the choux buns can be made without the topping, creating classic cream puffs. However, the craquelin adds a pleasant crunch and gives the pastries their distinctive professional appearance.
Can I Fill Choux Buns With Another Cream?
Absolutely. Choux pastry works beautifully with many fillings, including vanilla pastry cream, chocolate cream, whipped cream, coffee cream, or fruit-based fillings. The light pastry shell makes it a versatile base for many desserts.
How Can I Make the Hazelnut Flavor Stronger?
You can intensify the hazelnut flavor by lightly roasting the hazelnuts before making the praline or using a high-quality hazelnut paste. Toasting enhances the natural oils and creates a deeper, more aromatic taste.
How to Store
Store filled choux craquelin in the refrigerator for up to 2 days in an airtight container. Keep in mind that the craquelin topping will gradually soften as it absorbs moisture from the cream.
How to Freeze
Freeze unfilled choux pastry shells in a freezer-safe container for up to 1 month. Thaw them at room temperature and fill with fresh praline cream before serving for the best texture.
Ingredients
How to Make Choux Craquelin
Start with the hazelnut praline: pour the water and sugar into a saucepan with a thick bottom then place them on the heat and let the sugar melt until you obtain an amber caramel.
Start with the hazelnut praline: pour the water and sugar into a saucepan with a thick bottom then place them on the heat and let the sugar melt until you obtain an amber caramel.
Add the shelled hazelnuts and mix thoroughly with a spatula.
Add the shelled hazelnuts and mix thoroughly with a spatula.
Transfer the caramelized hazelnuts onto a tray lined with baking paper and spread them out with a spatula to form an even layer and let them cool completely.
Transfer the caramelized hazelnuts onto a tray lined with baking paper and spread them out with a spatula to form an even layer and let them cool completely.
Prepare the craquelin dough: place the butter, sugar and vanilla extract in a bowl, then mix them with a spatula until you obtain a creamy, dense and homogeneous mixture.
Prepare the craquelin dough: place the butter, sugar and vanilla extract in a bowl, then mix them with a spatula until you obtain a creamy, dense and homogeneous mixture.
Combine the flour.
Combine the flour.
Incorporate this well too, kneading with your hands: you will thus obtain a soft and workable dough. Transfer it to the refrigerator for at least 3 hours.
Incorporate this well too, kneading with your hands: you will thus obtain a soft and workable dough. Transfer it to the refrigerator for at least 3 hours.
After this time, roll out the craquelin between two sheets of baking paper, then remove the top one and cut out many discs using a 4 cm diameter pastry cutter. Keep them aside in the refrigerator.
After this time, roll out the craquelin between two sheets of baking paper, then remove the top one and cut out many discs using a 4 cm diameter pastry cutter. Keep them aside in the refrigerator.
At this point, take care of the choux pastry: pour water and milk into a saucepan.
At this point, take care of the choux pastry: pour water and milk into a saucepan.
Combine the salt and sugar.
Combine the salt and sugar.
Add the butter and bring everything to a boil. Once the butter has melted, add the flour all at once and mix with a spatula until you obtain a compact mixture that comes away easily from the sides of the pan.
Add the butter and bring everything to a boil. Once the butter has melted, add the flour all at once and mix with a spatula until you obtain a compact mixture that comes away easily from the sides of the pan.
Transfer the dough to a large bowl and add one egg at a time, mixing it with the spatula and continuing with the other eggs only when the previous one has been absorbed.
Transfer the dough to a large bowl and add one egg at a time, mixing it with the spatula and continuing with the other eggs only when the previous one has been absorbed.
Once you have obtained a dense and homogeneous mixture, transfer it into a piping bag with a smooth nozzle and form the choux pastry.
Once you have obtained a dense and homogeneous mixture, transfer it into a piping bag with a smooth nozzle and form the choux pastry.
Place a disc of craquelin pastry on each choux pastry.
Place a disc of craquelin pastry on each choux pastry.
Cook in a preheated static oven at 355°F/180°C for 30 minutes, without ever opening the oven door, then take the craquelin cream puffs out of the oven and let them cool.
Cook in a preheated static oven at 355°F/180°C for 30 minutes, without ever opening the oven door, then take the craquelin cream puffs out of the oven and let them cool.
Finally, dedicate yourself to the cream: collect milk and vanilla in a saucepan and bring them to just below boiling point.
Finally, dedicate yourself to the cream: collect milk and vanilla in a saucepan and bring them to just below boiling point.
In a bowl, mix the egg yolks with the sugar, then add the corn starch and mix.
In a bowl, mix the egg yolks with the sugar, then add the corn starch and mix.
Dissolve the smooth mixture of egg yolks, sugar and cornstarch with the hot milk, after having removed the vanilla pod.
Dissolve the smooth mixture of egg yolks, sugar and cornstarch with the hot milk, after having removed the vanilla pod.
Pour everything back into the saucepan, bring to the heat, stir and let the cream thicken.
Pour everything back into the saucepan, bring to the heat, stir and let the cream thicken.
When the custard has the right consistency, add the powdered gelatine dissolved in a little warm water. Mix it thoroughly, avoiding lumps, then pour the cream into a very cold bowl and cover it with cling film.
When the custard has the right consistency, add the powdered gelatine dissolved in a little warm water. Mix it thoroughly, avoiding lumps, then pour the cream into a very cold bowl and cover it with cling film.
While the custard is cooling, place the caramelized hazelnuts in the bowl of a food processor fitted with a powerful blade and pulse until smooth.
While the custard is cooling, place the caramelized hazelnuts in the bowl of a food processor fitted with a powerful blade and pulse until smooth.
At this point, enrich the warm cream with the butter at room temperature, mixing it carefully until it is dissolved.
At this point, enrich the warm cream with the butter at room temperature, mixing it carefully until it is dissolved.
Complete with hazelnut praline, mixing everything together again. At this point, let all the ingredients cool completely, then transfer the cream to a piping bag fitted with a star-shaped nozzle.
Complete with hazelnut praline, mixing everything together again. At this point, let all the ingredients cool completely, then transfer the cream to a piping bag fitted with a star-shaped nozzle.
Cut the top off a cream puff with a serrated knife.
Cut the top off a cream puff with a serrated knife.
Fill the cream puff with plenty of cream.
Fill the cream puff with plenty of cream.
Cover the cream with the top of the choux pastry. Proceed in the same way for all the other pieces, then sprinkle them with icing sugar.
Cover the cream with the top of the choux pastry. Proceed in the same way for all the other pieces, then sprinkle them with icing sugar.
The craquelin cream puffs are ready to be enjoyed!
The craquelin cream puffs are ready to be enjoyed!
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