From Simple Ingredients to Stunning Cream Puffs (French Choux au Craquelin)

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Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Cream Puffs (Choux au Craquelin) ### 🧾 Ingredients #### Craquelin (Crunchy Topping) * 1/2 stick unsalted butter, softened (60 g) * 1/4 cup granulated sugar (50 g) * 1/2 cup all-purpose flour (60 g) #### Choux Pastry * 3/4 cup water (180 ml) * 2/3 stick unsalted butter (75 g) * 1/3 tsp salt * 1 cup all-purpose flour (115 g) * 3 large eggs (add a 4th only if needed, in parts) #### Pastry Cream (Custard) * 2 tbsp cake flour or all-purpose flour (~20 g) * 4 tbsp sugar (50 g), or up to 6 tbsp for sweeter taste * A pinch of salt * 2 cups whole milk (500 ml) * 3 egg yolks * Vanilla extract (optional) #### Whipped Cream * 1 cup heavy cream (240 ml) * 1 tbsp sugar --- ## 👨‍🍳 Instructions ### 1. **Make the Craquelin** 1. Mix softened butter and sugar until smooth. 2. Add flour and mix into a soft dough. 3. Roll between two sheets of parchment to \~1/8 inch (2–3 mm) thick. 4. Freeze until firm, then cut into \~2-inch (5 cm) circles. ### 2. **Make the Choux Pastry** 1. In a saucepan, combine water, butter, and salt. Bring to a boil. 2. Reduce heat to low. Add flour all at once. 3. Stir vigorously with a wooden spoon until it forms a smooth dough. 4. **Key tip: Dry the dough over low heat for about 5 minutes**, stirring constantly. It should form a film on the bottom of the pan. 5. Transfer to a bowl, spread out slightly, and let it cool until warm (not hot). 6. Add eggs one at a time. Stir until smooth before adding the next. 7. For the final egg, add gradually — you want the dough to form a 'V' when lifted. 8. Pipe into mounds on a baking sheet. 9. Place one craquelin circle on top of each. ### 3. **Bake** * Bake at **375°F (190°C) for 10 minutes**. * Without opening the oven, reduce to **335°F (170°C) and bake 25–30 minutes** more. * Cool completely on a wire rack. ### 4. **Make the Custard** 1. Mix flour, sugar, and salt in a bowl. 2. Warm milk in a saucepan until just about to boil. 3. Gradually whisk dry mix into the hot milk. Stir constantly to avoid lumps. 4. Cook until thickened (1–2 minutes). 5. Temper egg yolks by slowly adding hot mixture to them, whisking. 6. Return everything to the pan. Cook on medium for \~3 minutes until smooth and thick. 7. Optional: strain for extra smoothness. 8. Cover with plastic wrap (touching surface) and chill. ### 5. **Make the Whipped Cream** 1. Use a cold bowl. Whip heavy cream until soft peaks form. 2. Add sugar and continue to whip until stiff peaks form. ### 6. **Make the Filling** * Fold whipped cream into the cooled custard. Mix until smooth. ### 7. **Assemble** 1. Poke a hole in the bottom of each puff. 2. Pipe in the cream filling. 3. Serve immediately or fill just before serving for max crunch. --- ## 🔑 Key Tips for Perfect Choux * Drying the dough is crucial. Take your time during that step — under-dried dough leads to flat or soggy puffs. * Add eggs gradually. Texture matters more than exact quantity. * Bake thoroughly — do not open the oven during baking. * Fill only when cool and ready to serve, or they'll lose their crispiness.