Apple Pie Choux au craquelin

This Apple Pie Choux au craquelin (crispy cream puff) is the perfect combination of American Apple pie and French Choux pastry, a showstopper dessert that will be the start this Fall! I love how the crispy Choux au craquelin bonds with the creamy homemade Apple pie filling while the whipped mascarpone on top balances the flavors. Its delicate texture and delicious flavor will certainly impress everyone, try it!

Choux au craquelin is effectively a fancy Cream puff and this Apple pie edition can be the perfect dessert for the Fall or even Thanksgiving. Making this Apple Pie Choux au craquelin is surprisingly not that difficult but you have to follow certain steps in order to succeed – my recipe will take you through everything you need to know step by step! Let´s get started!

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• How hard it is to make this Apple Pie Choux au craquelin recipe
• Ingredient notes
• 7 Expert Baking tips
• Equipment notes
• More Choux pastry recipes
• RECIPE CARD
• Apple Pie Choux au craquelin

How hard it is to make this Apple Pie Choux au craquelin recipe

Making the Choux au craquelin is actually not that hard, neither too complex nor time-consuming. I have a Choux au craquelin tutorial that covers all the necessary information you probably haven´t read anywhere else so your choux pastry will turn out exactly like mine! I even have a Troubleshooting in that choux recipe so make sure you read it before you jump onto making the Apple Pie version of it.

Fun fact! Making Choux au craquelin is actually easier than making Cream puff! Why? Because the craquelin on top encourages a more even puffing up in the oven, therefore, fewer chances for a cracked, uneven surface on the choux pastry.

Ingredient notes

For the Choux buns (crispy cream puff)

• Milk: Whole milk is the best, definitely avoid using milk substitutes, unless you are aware of how to reformulate the recipe
• Water: Milk-water ratio in this Pâte à choux recipe is 50-50%. If you are more experienced, feel free to play around with different ratios
• Sugar: Choux dough is made using granulated sugar. While heating the mixture up, make sure sugar fully dissolves. If you want to learn about the different types of sugar and how to use them in baking, please read my article here
• Salt: An essential ingredient in most dessert recipes. Balances flavor and enhances other ingredients, in choux pastry recipe, salt also contributes to the right texture
• Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content European-style butter in all my recipes. While in most of the recipes butter needs to be at room temperature, this is an exception. Since butter will be heated, it is fine to use it straight out of the fridge
• Flour: Make sure to use high protein content bread flour to achieve that lovely huge air pocket. I am using a 12% protein content flour, and get very poor results with low protein pastry flours. It might not be called bread flour in your country, please search for the protein content on the bag and purchase the one that is recommended to make bread. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
• Egg: Room temperature as always. I will have special notes on the quantity of the egg at a later stage of this recipe.

Exact ingredient quantities can be found in the RECIPE CARD, at the bottom of this page.

For the Homemade Apple pie filling

1. Apple: Almost any apple can work to make the filling of this Apple Pie Choux au craquelin recipe. Peel apples and cut them into small identical pieces so they cook well
2. Lemon juice: Lemon juice and its acidity is balancing the flavors in the Apple pie filling, you will need freshly squeezed juice of one lemon
3. Sugar: Use either granulated or brown sugar. Brown sugar gives more molasses flavor, while the benefit of granulated sugar is that it keeps the filling light in color. Feel free to use your preference
4. Spice:  You are absolutely free to use your favorite spices eg. cinnamon, cardamon, vanilla bean, pumpkin spice (recipe in here). I decided to go with cinnamon this time but feel free to experiment

Exact ingredient quantities can be found in the RECIPE CARD, at the bottom of this page.

For the Whipped mascarpone frosting

1. Mascarpone: Very rich Italian cream cheese, exceptionally smooth, and easy to spread or whip. The flavor is milky and slightly sweet
2. Heavy cream: Also known as whipping cream, has a fat content between 36% and 40%, the one I am using is 36%. Use it very cold and do not substitute with vegetable-based “whipping cream”. While whipping cream you have to start on low speed and then gradually increase. Very easy to over whip so stop beating when frosting reaches a pipeable consistency
3. Icing sugar or powdered sugar: Icing sugar is the first choice when it comes to whipping up the frosting. The question I often get is whether the quantity is a typo. NO, it´s not! You do not actually need a lot of sugar when making cupcake frosting! It stays beautifully fluffy without tons of sugar, the secret is the technique of whipping, not the amount of sugar

Exact ingredient quantities can be found in the RECIPE CARD, at the bottom of this page.

7 Expert Baking tips

I have a very detailed tutorial - consider it a choux pastry crash course - about Choux au craquelin itself in here. It contains tons of useful information about the choux dough, how to pipe it, how to bake it, what equipment is needed etc., I even have a Troubleshooting guide in case something goes wrong. Please make sure you read that recipe in here before jumping onto this Apple Pie Choux au craquelin recipe.

1. How to prepare pate au choux

I have a very detailed tutorial about Choux pastry in my eclair recipe. It contains tons of useful information about the choux dough, how to pipe it, how to bake it, what equipment is needed etc. I even have a Troubleshooting guide in case something goes wrong, make sure you check it out.

Making any choux pastry whether it is Paris-Brest, eclair, or choux au craquelin starts with a cooking process. The choux dough is not the type of dough where you can add a bit of this, a bit of that at a later stage, the steps and their order in the recipe are strict therefore make sure you follow them.

The choux dough is a cooked dough which means the butter, milk, water mixture the so-called first needs to be heated until simmering. Then, you will add the flour and cook the dough (the so-called panade) for a few minutes (2-3minutes) over medium heat mixing constantly. Make sure, you sift flour before adding to the mixture as you want to avoid lumps. The cooking process of the panade is ready when some moisture evaporates from the dough and by then there should be a thin skin formed on the bottom of the saucepan.

Mixing the egg in will need somewhat your judgment. Only add a small amount of egg at a time, consistently whisking after each addition (I am using a stand mixer fitted with the paddle attachment). First, the mixture might separate but keep your mixer on, and the dough will come together and should reach a glossy, pipeable consistency. I like to do the “V test”: the dough is ready when it slowly falls down from the paddle attachment in a V shape. Slowly is key here, it should not be too runny.

Please note, that depending on the flour you use and how much you “dried” the mixture at the cooking stage, you might need to use slightly more or less egg than stated in the recipe. Very important that you can not add more flour to the mixture at this late stage, so while adding the egg into the mixture check the dough consistency regularly, and if you accidentally add more egg and the dough is too runny, start again.

2. How to pipe cream puff

As mentioned above, while mixing the egg in you have to take into consideration to mix in as much egg to get a shiny, pipeable consistency. The mixture should not be too firm, nor too runny.

Move the dough into a piping bag fitted with a round nozzle tip. For even, burst-free baking it is important to get rid of any air bubbles before piping. You can achieve this by pressing the air pockets out of the piping bag with your hands before piping.

Now at this point, you can leave the dough in the fridge for 1-2h – this helps to achieve even baking and quite useful eg. when making eclairs, however in case of this choux au craquelin recipe, it is also fine if you start piping immediately. Make a decision according to how much time you have.

The recipe makes 20 cream puffs. Ideally, pipe the choux buns onto Perforated “air” baking mat that provides even baking due to air circulation through the mat. Try to pipe evenly while holding the piping bag vertically. Alternatively, pipe the choux buns onto parchment paper using a large tray. I don´t recommend using a silicone baking mat for making choux pastry as my experience is that the choux buns somewhat get wet from the bottom during baking.

You might find that after piping there are small peaks on top of the choux buns, feel free to gently press them down with your wet fingertip.

3. How to make the craquelin disk

The craquelin recipes consist of only 3 ingredients (butter, sugar, flour), however, it might take some practice to learn how to utilize the temperature for our benefit. If the mixture is too soft, it will be sticky and it won´t be possible to roll out. In the meantime, if the mixture is too cold, again, it won´t be possible to roll it out because it will break.

Like always, you have to be patient and find THE right temperature for rolling the dough. If too soft, place it into the fridge or freezer for a few minutes then try again. Make sure you do not add more flour into the mixture, the recipe is correct as it is, the temperature that has to be corrected if the dough seems difficult to handle.

For rolling the craquelin dough I suggest 2 Silicone baking mat. You can try to do it in between 2 sheets of parchment paper however it won´t be as neat. The best solution is to gently roll the craquelin in between 2 Silicone baking mat, then place the rolled-out sheet into the freezer for a minimum of an hour. Leave the Silicone baking mat on it for now, it will be removed when the craquelin is properly frozen. At any point, if the dough gets too sticky, place it into the freezer for a minute or two then continue rolling until reaches 2 mm of thickness.

Again, the temperature will be very important at a later stage. The craquelin sheet needs to get properly frozen and firm to be able to handle it. Grab a cookie cutter (slightly larger in diameter than the choux buns you piped) then cut circles out of the craquelin dough and place them on top of the choux buns. If at any point the craquelin dough softens, place the sheet back to the freezer for a few minutes then continue. Try to work as quick as possible as you also don´t want the craquelin disks to melt on top of the choux buns.

Please note, that the size of the cookie-cutter circle will determine how the cream puff is covered with the craquelin. The choux will puff in the oven hence a larger diameter craquelin disk is needed to be able to fully cover the cream puffs when baked, see picture below.

You can even flavor or color the crauquelin disk with either food coloring or colorful ingredients eg. matcha, freezed dried raspberry, cocoa powder, black sesame, etc. Make sure you take the amount of coloring into consideration that is either a dry or wet ingredient so if you use 5g matcha powder, reduce the flour by the same amount.

4. How to bake the Choux au craquelin

Before baking, it is a must to freeze the buns with the craquelin disks on top of them – this will support even rise without cracks.

Some suggest starting with a high baking temperature then decreasing for the second half of the baking time. I find even baking temperature works better, supports more even baking. Having said that, I suggest to pre-heat the oven to a higher temperature then decreasing it later, please see the instructions in the recipe. Feel free to experiment with your own oven!

It is very important that you use a Digital oven thermometer that states the correct oven temperature. I personally do not bake without my oven thermometer on, and if your oven is over or under run 10C / 50F (that is very common), then it will be impossible to follow this recipe and get the same result.

Do not open the oven door in the first 30 minutes under any circumstances as the choux buns might collapse.

I bake the choux buns for 40 minutes at 170C / 338F (no fan), but you need to test and try your own oven. It is a good idea to take one out at 40 min, wait for a minute to see whether they collapse, if not, very likely that they are well baked.

Overall, I suggest starting with my baking suggestions however each oven is different, you have to find what works best for you. What we are looking for is a nicely puffed-up pastry that keeps its shape. I have tons of tips and even a Troubleshooting guide later in this tutorial.

5. How to make whipped mascarpone

Whipped mascarpone frosting is super simple, it consists of heavy cream, mascarpone, and a small amount of icing sugar whipped until fluffy, pipeable consistency. It is creamy, milky, and a super stable frosting and way more delicious and less sweet than buttercream!

Using the right ingredients at the right temperature is extremely important while making whipped cream cupcake frosting.

1. for the mascarpone, use the full-fat version (41%+) 2. heave creamy needs to be very cold (pop it into the freezer for a few minutes before using it) and again, full-fat version so anywhere between 36-40% 3. icing sugar has to be sifted to avoid lumps 4. do not over whip the mixture

Basically, you will have to whip the mixture with an electric hand mixer for a minute or two until it reaches a creamy, fluffy consistency then stop. It won´t get stiffer after this point, in fact, if you over beat it, it will get only runnier then it will break. I don´t use my stand mixer to whip this frosting since it is really easy to overwhip it.

Once you are happy with the consistency of your frosting, move frosting into a piping bag fitted with your favorite nozzle tip, the one I am using is Wilton 1M piping nozzle tip to decorate these lovely Apple Pie Choux au craquelin desserts.

6. How to make homemade Apple pie filling

Making Apple pie filling could not be easier, it literally comes together in less than 10 minutes!

Some recipes suggest a particular type of apple, honestly, I don´t think it is so important, use any apples you can access. The fresher the better so if you are making this recipe while apples are in season and freshly picked, that is the best.

Peel and cut apples into small pieces so they cook evenly. Measure the apple after cutting and cleaning. In a saucepan mix apple with sugar, freshly squeezed lemon juice, and your chosen spice(s), and cook the mixture over medium heat for about 5 minutes until apple pieces are slightly cooked and some water evaporates from the mixture. Do not over cook the mixture, make sure you adjust cooking time to the apples you are using as some need more time, some less. Cool the Apple pie filling to room temperature before filling the choux buns.

7. How to assemble

I recommend making the choux buns first then while they are in the oven, prepare the Apple Pie filling. Once choux buns and also the Apple Pie filling is at room temp, prepare the whipped mascarpone frosting as per instructions.

1. Cut the top of each choux bun
2. Fill choux buns with the Apple Pie filling
3. Prepare the whipped mascarpone frosting as per instructions and pipe on top of each choux bun, I am using Wilton 1M piping nozzle tip
4. Decorate the cupcakes with some further Apple pie filling in the middle of the frosting

Voila, your Apple Pie Choux au craquelins are ready, they will certainly impress all your family and friends! They must be filled straight before serving as the filling quickly soften the choux buns. Enjoy!

Equipment notes

Perforated baking “air” mat for even baking

I have been using Perforated “air” baking mat for more than a year now from a brand called Silikomart and love it. I use it all the time for baking tarts, choux, even for cookies. Thanks to the holes in the mat, the heat spreads evenly throughout the mats’ surface guaranteeing a perfect and even baking. Use the Perforated “air” baking mat on top of the oven rack so that the air can circulate properly. If you do not own this wonderful baking equipment it´s worth considering investing in it. Alternatively, lining a baking tray with a baking sheet can work too, it is just neater and less risky with Perforated “air” baking mat.

Silicone baking mat for rolling the dough out

I recommend using 2 Silicone baking mat for rolling the craquelin dough out in between them. It’s also possible to use parchment paper, however, the silicone mat provides a much neater, smooth surface. It can be washed and then used all the time so overall a really good investment. I am using the “Amazon basics” cheapest version, no need to buy anything expensive then you can use it all the time in the future for rolling “sticky” things like pie dough, tart dough, I even use it to roll the dough for babka.

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RECIPE CARD