Choux au craquelin (crispy cream puff)

Classic French Choux au craquelin is, in fact, a crispy cream puff, one of the most professional and fancy-looking choux pastry. My Choux au craquelin tutorial will take you through how to take your cream puffs to the next level, which is even more delicious with a crunchy craquelin layer on top.

Jump to:

• 🌟 Why this is the best recipe
• 💪 How hard it is to make Choux au craquelin
• 📖 What is craquelin
• 💡 What is the difference between cream puff and choux au craquelin
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🥣  Equipment notes
• 🎓 Expert tips
• 👩‍🍳 Troubleshooting Guide
• Filling ideas
• Other Choux pastry recipes
• Professional Choux au craquelin (crispy cream puff)

🌟 Why this is the best recipe

While making Choux au craquelin the perfect result we are looking for is a ball shape choux pastry that is risen with an even craquelin distribution on top (so no major cracks on the side), holds its shape after baking, and has a lovely huge air pocket inside that can be filled with a variety of creams, vanilla bean pastry cream being the most common one.

The most important factors to baking perfectly shaped, evenly risen choux buns are:

• Using the right ingredients eg. high protein content bread flour
• Using the right equipment, eg. a silicone baking mat to roll the craquelin dough
• Learning the right technique, eg. piping skill
• Finding the right baking temperature: in my oven it is a 170C / 338F

In this recipe, I will cover all the necessary information you probably haven´t read anywhere else so your choux au craquelin will turn perfect every time!

If you love French desserts, make sure to check out my ultimate best French pastries recipe collection as well the best European desserts!

💪 How hard it is to make Choux au craquelin

Making Craquelin Cream puffs is actually not that hard, neither too complex nor time-consuming. What makes this recipe way easier than any other Choux recipe is that I have step-by-step easy-to-follow instructions for you with tons of baking tips along the way, I even have a Troubleshooting in this recipe!

The recipe might be long, and in fact, it is, because of the necessary information you need to know in order to succeed.

📖 What is craquelin

The translation of craquelin means cracker, and it is effectively a sweet and crunchy cookie disk topping that is added to a basic cream puff dough to give it a distinct sweet and crunchy texture. It is made of 3 simple ingredients; flour, butter, and sugar.

Choux au craquelin is a Classic French dessert that belongs to the family of choux pastries such as. eclairs and Paris-Brest. You will have to prepare the choux dough and craquelin dough separately, then place the craquelin disk on top of the piped choux dough. When they bake, the craquelin melts on top of the cream puff to form the most perfect crackly layer. It gives an incredible texture, a velvety look, and an incredibly delicious crunchy taste to the cream puffs! A must-try if you are a choux pastry lover!

💡 What is the difference between cream puff and choux au craquelin

Both of them are in the family of choux pasty along with profiterole and eclair! Choux au craquelin is effectively a cream puff that is topped with a thin disc, a so-called craquelin. The preparation of the Choux au craquelin is identical to cream puff, except for the craquelin disk on top which is made of creaming butter, sugar, and flour.

Taste-wise they are very similar and equally delicious, however texture wise the Choux au craquelin is crunchier due to the craquelin cookie on top.

Choux au craquelin is as versatile as cream puffs, you can easily turn one base choux au craquelin recipe into mocha choux au craquelin, matcha choux au craquelin, chocolate choux au craquelin or just keep it simple making vanilla bean choux au craquelin using my pastry cream recipe.

📝 Ingredient notes

For the choux bun (cream puff)

1. Milk: Whole milk is the best, definitely avoid using milk substitutes for this recipe unless you are aware of how to reformulate the recipe
2. Sugar: This 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  sugar guide
3. Water: The 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
4. Salt: An essential ingredient in most of dessert recipes. Salt balances the flavor and enhances other ingredients, in the choux pastry recipe it also contributes to the right texture
5. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content 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 with other ingredients over the stove, it is fine to use it straight out of the fridge
6. 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, pizza, etc. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my flour guide
7. Egg: Room temperature as always. I will have special notes on the quantity of the egg at a later stage of this recipe

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the craquelin disk

1. Sugar: Many recipes use light brown sugar for the craquelin layer, however, I recommend cane sugar for the signature velvet texture. The second best option is light brown sugar, however, it won´t look exactly the same. Muscovado or Turbinado etc. can be all good to substitute, however, make sure you use a type of sugar that has medium crystals
2. Flour: Simple All purpose flour works perfectly fine here
3. Butter: Unsalted room temperature butter. It is important that the butter is soft enough to be able to cream but not runny

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this 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,, cream puff, profiterole, 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.

• Heat butter, milk, water, sugar, and salt mixture until simmering
• Remove the mixture from the heat, and add the flour in one go the whisk vigorously
• Place the mixture back on the stove and cook the dough (the so-called panade) for a few minutes (2-3minutes) over medium heat mixing constantly
• 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.

💡 Top Tip: Make sure, you sift flour before adding it to the mixture as you want to avoid lumps

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 the paddle attachment on my stand mixer, alternatively, this can be also done with an Electic Hand mixer but pay close attention to the consistency of the dough. First, the mixture might separate but keep your mixer on, and the dough will come together and should reach a glossy, pipeable consistency.

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.

💡 Top Tip: Apply 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, or you might find it difficult to pipe

2. How to pipe cream puff

As mentioned above, while mixing the egg you have to take into consideration that 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 the 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.

💡 Top Tip: 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.

The process is making the craquelin disk is super simple:

• Cream room temperature butter and sugar together for a few minutes, then add the sifted flour. Cream for a few more minutes. If the mixture is too soft place it into the freezer for a few minutes for the butter to harden a bit before proceeding to rolling

If the mixture is 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, and the temperature is what has to be corrected if the dough seems difficult to handle.

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. Please note that you can try rolling the craquelin in between 2 sheets of parchment paper however it won´t be as neat. 

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 into the freezer for a few minutes then continue. Try to work as quickly as possible as you also don´t want the craquelin disks to melt on top of the choux buns.

💡 Top Tip: 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.

4. How to bake

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 and then decreasing for the second half of the baking time. I find even baking temperature works better, and supports more even baking. Having said that, I suggest to pre-heat the oven to a higher temperature and 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.

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, and wait for a minute to see whether they collapse, if not, very likely that they are well baked.

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

5. How to fill and store

Filling these craquelin cream puffs is super easy, and can be done by either making a small hole on the bottom or cutting off the top and piping the filling in.

In regards to how to store them;

• Un-filled Choux buns: They can be kept at room temperature in an air-tight container for up to 2-3 days. Before placing them in a container, make sure that they are well cooled so they won´t get wet or soggy inside the container.
• Filled Choux buns: After the choux buns are filled with cream, they should be eaten straight away or kept in the fridge for a maximum of 12-24 hours. Very likely, that the filling would make them soggy after that, but it also depends on the filling itself, eg. how moist the filling

💡 Top Tip: Feel free to experiment with different fillings. You can fill them with one cream, or a combination of cream and jelly, or cream and fruit, or even cream and a crunchy layer. Check my filling ideas later in this recipe.

6. How to freeze

You can easily freeze the choux au craquelin and bake them fresh when you need them.

• Freezing unbaked choux buns - Both the Craquelin and the Choux Buns should be frozen separately and assembled before baking
• Freezing baked choux buns - While baked choux pastry eg. eclair can be frozen, I do not recommend freezing the choux with craquelin once baked as the craquelin won´t stay crispy
• Freezing after filled - As per above, I do not recommend freezing the filled choux au craquelin

🥣  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, and even for cookies. Thanks to the holes in the mat, the heat spreads evenly throughout the mat’s 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” dough like pie dough, tart dough, I even use it to roll the dough for babka.

🎓 Expert tips

1. 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
2. While making choux pastry, the most critical part is mixing the egg in. Make sure you do it step-by-step, regularly checking the dough consistency, and stop adding the eggs as soon as passed the V shape test
3. While mixing the egg into the pate choux dough, the egg should be at room temperature and pre-whisked
4. 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
5. You can 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

👩‍🍳 Troubleshooting Guide

Before we jump onto the typical mistakes, I must highlight that 90% of the baking mistakes whether it is in the case of this Choux au craquelin recipe, whether a different dessert, could be solved with precision and practice.

For a consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is largely inaccurate, even just a little bit of too much flour or too little egg can cause best-in-class baking disasters. Using a Digital scale is quicker, more precise, makes fewer dirty dishes, and less stress for you while baking.

Issue No. 1.: Flour form lumps during cooking the choux dough

Solution: Sift the flour before mixing it into the rest of the ingredients. Also, remove the saucepan from the heat, then add the flour in one go, then whisk vigorously until it forms one smooth ball and flour bits are not visible. Vigorously is key here.

Issue No.2. : The dough is so solid, it´s impossible to pipe

Solution: Mix in more egg. Make sure you add only a small amount of egg at once, mix in, then check the consistency again. The choux dough is ready when the dough falls off very slowly in a V shape.

Issue No.3. : The piped choux bun does not hold its shape

Solution: Your choux sounds too runny = wet, mix in less egg next time. Please do not try to fix the dough at this point by adding more flour, it won´t work. Start the process again and pay close attention to how much egg you add to the mixture

Issue No.4. : The craquelin is too sticky to roll out

Solution: You need to chill the craquelin dough. Baking is 90% playing with temperature and utilizing it for our benefit. Butter will get solid in the fridge so the craquelin dough will get more solid to roll. Also, make sure to use 2 Silicone baking mat for rolling the craquelin dough out in between them so it won´t stick

Issue No.5. : The craquelin is too hard to roll out

Solution: Sounds like you over-chilled the craquelin dough. Leave it on the kitchen counter for a few minutes until it slightly warm-ups

Issue No.6. : The choux buns do not rise in the oven

Solution: Most likely you need to increase the baking temp. Or, perhaps the issue is related to issue No.3.: your dough was too wet and your buns are baking more like a pancake without rising properly. Make it less wet next time (less egg)

Issue No.7.: The choux buns are deflated after baking

Solution: Most likely your choux buns were not baked well, bake it longer next time. I bake the choux buns for 40 minutes, 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. Also, make sure you do not open the oven door during baking.

Issue No.8.: My choux buns are having huge cracks on the top

Solution: There are a number of reasons causing cracks on choux pastry therefore a number of solutions can be considered. First and foremost, make sure your oven temp is even. Do not change the oven temp suddenly and do not open the oven door during baking. Inappropriate piping techniques eg. applying uneven pressure while piping can also cause cracks on the choux pastry. Truth it, piping skill is something you will have to practice and it will improve over time. Too high oven temp and fan in the oven can also cause cracks on the top, try to find the sweet spot in terms of oven temp, a temp that provides a nice rise but without cracks, and do not use a fan in the oven.

Issue No.9.: The craquelin layer is baked unevenly on the buns

Solution: There will be always a few out of 20 that is baked a bit more uneven, I would not worry about it too much. However, if all of them are uneven, it must be a combination of a few issues. First and foremost, you need to use the right sugar while making the craquelin disk, I am using so-called cane sugar, please see my tips above in the Ingredients section. Secondly, uneven craquelin development might be related with Issue No. 8. , if the choux buns are rising too quickly, it also results in uneven craquelin development. See the solution at Issue No. 8.

Issue No.10.: My Choux au craquelins are not hollow inside

Solution: Again, there can be a number of issues causing not hollow choux buns. It is either related to Issue No.6.: Inappropriate rise – if so you know by now how to fix it. If you have a nice rise on your choux buns, but they are not hollow enough inside, most likely your flour has not enough protein. Even if you use bread flour, try a few different ones eg. 12, 13, 14% protein content and stick to the one that gives the best result.

Filling ideas

Other Choux pastry recipes