Print

Craquelin Choux Pastry Buns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Choux au Craquelin is a delightful French pastry featuring light, airy choux pastry buns topped with a crisp, crackly layer of sweet craquelin dough. The recipe involves baking choux dough topped with a thin, buttery, brown sugar crust which creates a beautiful texture and enhances the flavor. Perfectly puffed and golden, these pastries are ideal for filling with cream, making them an elegant treat for any occasion.

Ingredients

Craquelin Topping

  • 40 gr Unsalted Butter (very soft)
  • 40 gr Brown Sugar
  • 40 gr (3 tablespoons) Plain / All-Purpose Flour (sifted)

Choux Pastry

  • 125 ml Water
  • 60 gr Unsalted Butter
  • 15 gr Caster Sugar (or fine white granulated sugar)
  • 75 gr Plain / All-Purpose Flour
  • 2 large Eggs (at room temperature)

Instructions

  1. Prepare Craquelin Topping: Place the very soft unsalted butter in a small bowl and mix it with a stiff spatula to ensure there are no large lumps. Add the brown sugar and cream it together with the butter until smooth. Mix in the sifted plain flour until you obtain a smooth, thick paste.
  2. Roll Craquelin Dough: Place the craquelin dough between two sheets of baking paper. Gently flatten it with your hands, then use a rolling pin to roll it out into a thin layer about 2mm (1/16 inch) thick.
  3. Chill Craquelin: Place the rolled craquelin dough on a flat tray and freeze it for at least 30 minutes to 1 hour, or until it is completely hard.
  4. Preheat Oven: Preheat your oven to 200°C (390°F).
  5. Make Choux Pastry Dough: In a small pot, combine water, unsalted butter, and caster sugar. Heat on medium-low until the butter melts and the sugar dissolves. Remove from heat, add all the flour at once, and mix vigorously with a stiff spatula until a rough dough forms.
  6. Dry the Dough: Return the pot to low heat and stir the dough constantly for 2 to 3 minutes to dehydrate it. Remove from heat and transfer the dough to a mixer bowl. Allow it to cool to room temperature for at least 15 minutes.
  7. Add Eggs: Whisk eggs in a separate bowl. Add eggs gradually to the cooled dough, mixing well after each addition until the mixture is smooth and slightly shiny. Stop adding eggs once the dough reaches a pipeable but firm consistency.
  8. Pipe Choux Buns: Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe small balls of dough onto a greased or parchment-lined baking tray, spacing them to allow for puffing.
  9. Assemble with Craquelin: Remove the craquelin dough from the freezer and peel off the top baking paper. Using a round cookie cutter the size of the choux buns, cut out small disks. Lift the craquelin disks with a small offset spatula and place each disk over the top of each piped choux bun.
  10. Bake: Reduce the oven temperature to 180°C (350°F). Bake the assembled choux and craquelin for 25 minutes, briefly open the oven door for about 1 second to release steam, then close immediately. Continue baking for an additional 5 to 10 minutes until the buns have puffed, turned golden, and feel dry to the touch.
  11. Cool and Fill: Transfer the baked choux buns to a wire rack to cool completely before removing from the tray. Once cooled, fill with your choice of cream or custard.

Notes

  • The craquelin dough must be chilled thoroughly until hard to prevent shrinking during baking.
  • The step of dehydrating the choux dough on low heat ensures the dough will hold shape and puff well in the oven.
  • Allow the choux dough to cool to room temperature before adding eggs to avoid cooking them.
  • Egg quantity is adjusted by consistency: the dough should be pipeable but not too runny.
  • Opening the oven door briefly during baking helps release steam so the choux can dry out, creating a crisp exterior.

Find it online: https://bitezly.com/craquelin-choux-pastry-buns-recipe/