Choux au craquelin is what happens when a classic choux puff and a buttery cookie get together. Light, airy choux pastry is topped with a thin disk of sweet cookie dough that bakes into a perfectly cracked, golden crust; it adds crunch, flavour and irresistible texture.
They may look like something you got from a French pastry shop but they're surprisingly easy to make at home. Crisp on the outside, soft and hollow inside, they're the perfect vessels for things like chantilly cream, pastry cream or crème légère.
If you want to deep-dive into choux pastry and master that before trying choux au craquelin, see my how to make choux pastry post. It has all the tips, tricks and detailed steps you need.
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❤️ Why you'll love them
Choux pastry is such an easy and forgiving pastry to make and it's wonderful for creating easy individual treats for entertaining. When craquelin is added to the top, they become crunchy and extra delicious.
- Crisp, crackly tops with light, airy centres
- Bakery-style results using simple ingredients
- Perfect for endless filling and flavour variations
- Make-ahead friendly for stress-free entertaining
What is choux au craquelin
Choux au craquelin (pronounced shoo oh kra-ke-lan) is a French pastry made up of a choux bun, topped with a cookie-like dough that bakes up crispy and crackly on top.
The word craquelin comes from the French word craquer meaning "to crack" referring to the way the cookie crust becomes all cracked when baked.
Craquelin is used for texture, flavour and decoration. It also helps the choux buns to keep a uniform shape.
Ingredients & substitutions
With just 7-8 simple ingredients that you probably have in your pantry or fridge, you can whip up a batch of choux au craquelin in no time.
Jump to the recipe card for full quantities and instructions.
- Milk & water: I use a combination of water and milk in my choux pastry. Milk adds richness while water tends to result in a crisper pastry. You can use all milk or all water if you prefer with milk-based choux giving a much softer result. You can use any kind of milk but if you can stick to cows milk, it's what I've tested with here.
- Flour: You just need regular plain flour / all-purpose flour. You can use bread flour but may find you need a little more egg to get to the right consistency (this is because the higher protein content of bread flour makes it absorb more liquid).
- Butter: Stick to a good quality unsalted butter. Check the ingredients to make sure it has no added water.
- Sugar: You'll need white granulated sugar for the choux pastry and brown sugar for the craquelin. Both are interchangeable in this recipe so you can use white sugar in the craquelin and you can use brown sugar in the choux pastry.
- Eggs: You'll need 4-5 large eggs but the exact amount will depend on the amount of numerous factors including the protein content of your flour and how much moisture is left in the dough after cooking.
With any baking recipe, but especially choux, I recommend using a kitchen scale and I also recommend using grams. It's the most precise method and will remove at least a few obstacles you'd need to worry about otherwise (ie, too much flour making them dry).
How to make choux au craquelin
There are two parts to choux au craquelin.
- The craquelin is a simple cookie dough that is rolled out thinly and frozen before cutting into disks and placed onto raw chaw domes.
- The choux buns are made from a simple twiced-cooked pastry which is surprisingly quick and easy.
Jump to the recipe card for full quantities and instructions.
Beat sugar and butter
Starting with the craquelin cookie dough, beat sugar and butter until pale and creamy.
Add the flour
Beat in the flour.
Roll and freeze
Roll the dough out between two sheets of baking paper/parchment paper or use food-safe silicone mats (like mine, left) or even baking mats. Freeze the dough for at least 30 minutes.
Make the choux
Now, onto the choux dough. Heat butter and milk just until it starts to bubble.
Add the flour
Add the flour and cook, stirring and turning for 2 minutes. Let this cool for 5-10 minutes before proceeding. For more detailed choux tips, see my how to make choux pastry post.
Add the eggs
Once the choux has cooled slighty, add the eggs, little by little, beating them in completely before adding the next portion. It's ready when it's smooth, glossy and reluctantly drops off the spoon leaving a very clear "v" of dough hanging off the spoon.
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Transfer to a piping bag
Transfer the dough to a piping bag then, use a bench scraper to scrape the dough down into the bag without leaving air bubbles.
Pipe the choux buns
Pipe choux buns about 5cm/2in wide and about 1.5cm/1/2 inch tall.
Cut out cookie disks
Use a 5cm round cookie cutter to cut out disks of frozen craquelin dough.
Top and bake
Top each choux dome with a disk of craquelin dough and bake for around 35 minutes.
Tips and tricks - choux pastry
- How to pronounce choux = shoo (the x is silent).
- Weigh ingredients for the best results. Using a scale, and preferably grams, will always give you the best results. A gram is a gram anywhere (and the units are smaller than ounces), so it's more accurate than the way you scoop a cup of flour vs the way I do. Plus, no cup measures to wash up! A little too much of any ingredient will change the result.
- As soon as the milk and butter mixture bubbles, remove it from the heat.
- Place your piping bag into a wide cup to fill it more easily.
- Try not to get air bubbles in your choux pastry before piping or it won't pipe evenly and may cause your choux buns to become misshapen when baking.
- All ovens vary: Bake a tester first if you want to get a guide for your oven.
Tips and tricks - craquelin
Craquelin itself is very simple to make
- How to pronounce craquelin = kra-ke-lan
- Weigh the flour: As above, any baking recipe will turn out better if you weigh the ingredients using the weights given.
- Roll the dough out to 2-3 mm. Thinner and it will melt away and not leave much craqulin on your choux buns. Thicker and you will have amore solid layer that won't cover the whole choux.
- Size matters: Cut the craquelin disks just slightly wider than your piped choux so that it covers the entire
- It softens quickly due to the high butter content. Return it to the freezer if reqired to firm it up gain.
Troubleshooting choux au craquelin
Choux puffs can collapse if they are underbaked or you opened the oven too early. Make sure they're deeply golden and feel light and hollow before removing them from the oven. Letting them cool gradually also helps prevent sinking. Don't open the oven door before 25 minutes.
If the craquelin dough is too soft, it may melt too quickly when it hits the heat of the oven. It should still be solid when going into the oven so use frozen dough and top your choux buns quickly before baking.
Too much moisture in the dough (too much egg making the dough too loose) or an oven that isn't hot enough can prevent choux pastry from puffing up. Check choux dough consistency regularly when adding the eggs and preheat your oven at least 30 minutes prior to baking.
Egg sizes vary, protein contents in flour varies and indeed every batch of choux dough varies. Regularly check your dough consistency before adding more eggs. When you get a reluctant drop from your spatula leaving a clear "V" shape behind, the dough is ready. See my how to make choux pastry post for all the signs your dough is ready.
It was probably rolled too thick or may have been too warm/soft before baking. Roll the dough to 2-3 mm and it should still be solid/cold before baking.
Your disks were cut too large or the dough was too soft. Cut disks just slightly larger or the same size as your piped choux and make sure the craquelin dough is still solid/cold when it goes in to bake.
Choux au craquelin fillings
Choux au craquelin filling ideas area endless!
- You could use a simple pastry cream - try vanilla pastry cream, chocolate pastry cream or raspberry pastry cream.
- Fold through half as much whipped cream to the pastry cream and you have crème legere.
- Try fruit fillings like lemon curd or apple compote (both with whipped cream are lovely).
- Add a hazelnut praline paste to just about any filling for an added nutty deliciousness.
Check out my collection of fillings recipes to create your own choux filling combinations and tell me your favourites.
Storage
Choux au craquelin is at its very best on the day it's made, when the shells are crisp and light. Like all choux pastry they will soften over time, but there are a few easy ways to store and refresh them.
Room temperature
Unfilled choux au craquelin can be stored in an airtight container at room temperature for 2-3 days. The shells will gradually soften, but can be refreshed in a hot oven for 5-6 minutes. Allow them to cool completely before filling.
Fridge
Unfilled choux can be kept in an airtight container in the refrigerator for 3-4 days. Keep in mind that refrigeration can dry them out slightly and speed up staling. Re-crisp in the oven before filling for the best texture.
Filled choux au craquelin should be eaten as close to filling as possible, ideally within the same day. The moisture from the filling will soften the shells and eventually make them soggy.
Freezer
Unfilled, baked choux freeze well for up to 3 months, in an airtight container making them ideal for making ahead. Thaw at room temperature and re-crisp in the oven before filling and serving.
Choux can also be frozen before baking, though, in my experience, don't puff up as much. Freeze piped choux on a tray until solid, then transfer to an airtight container. Freeze for up to 3 months.
Craquelin dough freezes beautifully too and can be made in advance. Roll it out between two sheets of baking paper or silicone mats, place on a solid flat surface (ie; chopping board) and freeze until firm. Once frozen, wrap well in plastic wrap to prevent freezer burn.
Do not freeze filled choux as many fillings do not thaw well.
FAQs
Choux au craquelin is a classic French pastry made from choux dough topped with a thin disk of sweet cookie dough. As it bakes, the topping melts and cracks, creating a crisp, golden shell over a light, airy choux puff.
Not at all! While it looks fancy, choux au craquelin uses simple ingredients and very straightforward steps. As long as you follow the steps and bake them until set, it's very beginner friendly.
It's best to fill them as close to serving time as possible for maximum crispness. If needed you can fill them a few hours ahead of time and store them in the fridge but they will soften the longer they sit.
Yes! Craquelin cookie dough can be frozen for up to 3 months, rolled out and ready to use as long as it is wrapped well to prevent freezer burn. Simply cut disks and place on the choux before baking.
Tools I use
- Stand mixer: I use a Kitchen Aid stand mixer for making the craquelin dough and sometimes for mixing the choux pastry. You could also use an handheld mixer for the dough and just beat the choux by hand.
- Silicone mats: I love using these clear silicone mats for rolling my dough (it makes it so easy to remove and keeps the dough smooth) but you can use baking mats or baking paper.
- Rolling pin
- Rolling thickness guides: You can eyeball the thickness of the craquelin cookie dough but thickness guides are cheap and make it easier. I use them all the time now. You'll have to move these one around from time to time as they'll be shorter than the dough. Or get two sets and stick them together with thin tape.
- Round cookie cutters: Metal ones have a nice sharp edge and can cut through frozen dough easier.
- Medium heavy-based saucepan: The heavy base makes for even heating.
- Silicone spatula: So useful for all baking.
- Measuring jug: I whisk my eggs up in this.
- Mini whisk
- Piping bag: For piping the choux buns. You could use a ziplock bag with the corner cut off if you need.
- Silicone baking mats: I use the perforated mats if I'm not cutting them open to fill as they often stick and make a little hole in the base when taking them off these mats. Regular silicone baking mats work fine.
- Half sheet pans: These are the size I always use for my baking.
If you made this choux au craquelin recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
Choux Au Craquelin
Equipment
- Stand mixer or electric beater
- Mixing bowls
- Silicone mats, baking mats or baking paper
- Rolling thickness guides not essential but helpful
Ingredients
CRAQUELIN
- 100 g brown sugar or white sugar (3 ½ oz)
- 100 g plain flour (all purpose flour) (3 ½ oz)
- 85 g unsalted butter (3oz)
CHOUX BUNS
- ½ cup water (125ml)
- ½ cup whole milk (125ml)
- 115 g unsalted butter (4oz / 1 stick)
- 2 teaspoons sugar
- ¼ teaspoon salt
- 130 g plain flour (all purpose flour)
Instructions
- Preheat oven to 190C / 375F. Line 2 half baking sheets with silpats (recommended) or baking paper/parchment paper.
- FOR THE CRAQUELIN:In a medium bowl with an electric handheld mixer or stand mixer with paddle attachment, beat the butter and sugar until pale and creamy.
- Add the flour and beat until combined into a dough.
- Shape the dough into a disk and place between 2 sheets of baking paper. Roll out to around 3mm / ⅛in thick.
- Freeze flat for around 30 minutes (or until required).
- FOR THE CHOUX:Combine the water, milk, butter, sugar and salt in saucepan and heat over medium stirring to melt the butter, then allow it to start to bubble.
- Once you see the first bubbles, turn the heat off. Add the flour and stir in with the spatula until fully combined.
- Place the pan over low heat and cook for 2 minutes, moving constantly. Fold it over itself then press it out across the pan and repeat for 2 minutes.- By hand: Press the dough out flat over the base of the pan and leave it to cool for 5-10 minutes until it's no longer hot (warm is fine).- By stand mixer: Transfer the dough to a stand mixer with a paddle attachment and beat on low for 2 minutes.
- Lightly beat 4 eggs together in a jug.
- Add a quarter of the eggs to the panade/dough with one of these 3 methods;- In the stand mixer with paddle attachment and mix on low.- Beat by hand, directly in the saucepan with a silicone spatula or wooden spoon.- Use a handheld mixer on low.
- Continue by adding another quarter of the eggs, beating until fully incorporated. Repeat with the third quarter of eggs.
- With the last quarter of the eggs, add them just a little at a time until you have a dough that is smooth and shiny. It should reluctantly fall from the spoon leaving a "V" shape hanging from it.
- Once the dough is the right consistency, transfer it to a piping bag and pipe as desired. Holding your piping bag at a 90° angle to the lined baking sheet (directly upright with tip down). Pipe a mound of choux about 5cm/2in wide 1.25cm / ½ in tall.
- ASSEMBLY:Take the craquelin from the freezer and cut 5cm or just over rounds then place them on top of each mound of choux.Try to get as many from the first roll as possible but the dough can be re-rolled, chilled and cut as needed.
- Bake immediately for 35 minutes. When your choux pastries come out of the oven, as soon as you can handle them, poke a hole in the base with a skewer.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Best eaten the day they are made, when the shells are crispest.
- Store unfilled choux in an airtight container at room temperature for 2-3 days or in the fridge for 3-4 days.
- Re-crisp choux shells in an oven preheated to 180C/350F for 5-6 minutes.
- Freeze unfilled choux au craquelin for up to 3 months in an airtight container.
- Craquelin dough can be made ahead of time an frozen for up to 3 months.
- Filled choux is best eaten as close to filling time as possible.
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