craquelin choux pastry

Craquelin Choux Pastry

A modern twist to simple choux pastry.Adding this biscuit called craquelin topping to your Choux not only helps them to bake in a perfect round shape, it also provides a delicious sweet crunchy topping to your cream puffs.

Craquelin Choux Pastry
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Craquelin Choux Pastry

5 from 1 vote
Recipe by Aini Amin Course: PastriesCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




  • Choux craquelin List 1
  • 60 g Butter at room temperature

  • 75 g Light brown sugar

  • 75 g All-purpose flour

  • a pinch Salt

  • Choux pastry List 2
  • 125 g Water

  • 125 g Milk

  • 125 g Butter unsalted

  • 3 g or 1/2 tsp Salt

  • 10 g Sugar

  • 150 g Plain flour

  • 5 large Eggs (Add 1 more if needed)


  • First make Choux Craquelin
  • Add all craquelin list 1 ingredients in a food processor and run it until combine.
  • Form it into a ball, flat it with hands and keep it in between 2 parchment papers.
  • Roll it very thin and freeze it.
  • After nicely freezing we will cut round disks of it and put them on our piped choux pastry.
  • Choux pastry
  • For choux pastry, gather all ingredients at one place. Put eggs in a bowl or small cup, beat with fork to combine them.
  • In a saucepan add water, milk, salt, sugar and butter from list 2.
  • Heat it until full boil and butter melts in it.
  • Trun off the heat and add in flour from list 2
  • Turn on the heat again and stir vigorously.
  • Stir for 2-3 minutes until mixture leaves the sides of the pan and forms into a ball shape.
  • Now put the mixture into a stand mixer, fitted with a paddle attachment and it until all steam evaporate and mixture is slightly cool.
  • Now while the mixer running on medium, add in eggs 1 by 1.
  • Keep adding eggs until you see this thick and dropping consistency.
  • Now pipe it or with a contact clingfilm keep it in the fridge for 2 hours. This will ensure better piping and good end result.
  • Pipe small or big choux on a baking mat or parchment.
  • Cut small craquelin with a round cutter.
  • Keep all craquelin on the piped choux.
  • Bake in a preheated oven at 180 C for 20 minute,then turn off the oven and open the oven door a little and keep them inside for 10 minutes.
    The choux baking time depends on size of piped choux pastry. If your piped choux are big then bake them 30 minutes and turn of the oven and keep them inside for 10 minutes.
  • These are small choux baked for 20 minutes.
  • Big choux baked for 30 minutes.

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