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Vanilla Bean Cream Puffs with Craquelin and Diplomat Cream Recipe

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3.8 from 6 reviews

Delight in these elegant Vanilla Bean Cream Puffs, also known as Choux au Craquelin, featuring a crisp craquelin topping over light, airy choux pastry filled with a luscious diplomat cream made from rich vanilla bean pastry cream folded into whipped cream. Perfectly balanced with the deep flavors of Heilala Vanilla Bean Paste, these cream puffs provide a beautiful combination of textures and are an impressive dessert for any occasion.

Ingredients

Vanilla Bean Pastry Cream

  • 110g granulated sugar
  • 45g cornstarch
  • 135g egg yolks
  • 1 1/2 tsp Heilala Vanilla Bean Paste
  • ½ tsp salt
  • 550g whole milk
  • 30g unsalted butter, at room temperature

Diplomat Cream

  • 350g heavy whipping cream
  • 675g vanilla bean pastry cream (prepared from above)

Craquelin

  • 100g unsalted butter, at room temperature
  • 120g all-purpose flour
  • 120g dark brown sugar
  • ½ tsp Heilala Vanilla Bean Paste

Choux Pastry (Choux au Craquelin)

  • 125g whole milk
  • 125g water
  • 110g unsalted butter, cubed
  • 1 tsp kosher salt
  • 1 tsp Heilala Vanilla Bean Paste
  • 15g sugar
  • 165g all-purpose flour
  • 240g eggs, lightly beaten, plus more if required

For dusting

  • Powdered sugar

Instructions

  1. Prepare Vanilla Bean Pastry Cream: In a large bowl, whisk together sugar and cornstarch. Add egg yolks, Heilala Vanilla Bean Paste, and salt, whisking until smooth. In a medium pot, heat milk until tiny movement appears at edges but do not boil. Temper egg yolks by slowly whisking half of the warm milk into the egg mixture, then combine back into the pot. Cook over medium heat, stirring constantly until thickened. Remove from heat, whisk in butter thoroughly, let stand 5-10 minutes whisking occasionally, strain into container, cover with plastic wrap pressed directly on surface, and refrigerate until completely cold.
  2. Make Craquelin: Using a stand mixer with paddle attachment, beat butter, flour, brown sugar, and vanilla bean paste on medium until combined. Turn mixture onto parchment paper, cover with another sheet, and roll out thinly to 1-2mm thickness. Freeze for 1 hour or until ready to use.
  3. Preheat Oven and Prepare Baking Sheets: Heat oven to 400°F (200°C). Line two baking sheets with parchment paper. Using a 1 ½ inch round cookie cutter, trace circles spaced about 2 inches apart on the back of the parchment, then flip so the drawn side is down.
  4. Prepare Choux Pastry: In a medium pot, combine milk, water, cubed butter, kosher salt, vanilla bean paste, and sugar. Heat over medium until mixture boils and butter melts. Remove from heat, add all flour at once and stir quickly with wooden spoon to form a thick paste. Return to heat and cook, stirring constantly, for 2 minutes to dry out. Transfer to stand mixer bowl with paddle attachment and mix on medium for 1 minute to cool slightly.
  5. Incorporate Eggs: With mixer running on low, gradually add 240g beaten eggs. Increase to medium speed and mix for 4 minutes until fully incorporated. Test batter by pulling the beater; it should form a “V” shape that breaks off. If too stiff, add an additional beaten egg slowly, and check again.
  6. Pipe Choux Mounds: Transfer choux batter to large piping bag fitted with a large round tip (e.g., Ateco #805). Pipe mounds onto the prepared baking sheets following traced circles, smoothing any peaks with a wet fingertip.
  7. Add Craquelin Topping: Remove frozen craquelin dough, peel off top parchment, cut out circles using same cutter, and place carefully on top of each piped choux mound, pressing lightly to adhere. Apply craquelin to one tray at a time if baking in batches.
  8. Bake Cream Puffs: Bake at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and bake for an additional 15-20 minutes until deeply golden and puffed. Remove from oven and vent each puff by poking a small hole to release steam. Cool completely on wire rack. Repeat baking for second batch as needed.
  9. Prepare Diplomat Cream Filling: In the stand mixer bowl fitted with whisk attachment, beat heavy cream until stiff peaks form. Briefly loosen chilled vanilla pastry cream and weigh out 675g. Fold pastry cream gently into whipped cream until fully combined. Transfer mixture to a piping bag fitted with a Bismarck or round tip.
  10. Fill Cream Puffs: Using a chopstick, poke a hole in the bottom of each cooled puff. Insert piping tip and fill with diplomat cream until the puff feels heavy and full. Wipe any excess cream from edges as needed.
  11. Finish and Serve: Lightly dust filled cream puffs with powdered sugar. Serve within a few hours of filling. Store leftovers in an airtight container in the refrigerator.

Notes

  • Vanilla bean pastry cream can be made up to 2 days in advance and refrigerated.
  • Craquelin dough can be prepared ahead and frozen for convenience.
  • Use room temperature butter for craquelin and pastry cream for best texture and incorporation.
  • The ‘V’ test for choux batter ensures correct consistency for perfect rise.
  • Vent each cream puff after baking to prevent sogginess by allowing steam to escape.
  • Fill cream puffs just before serving for best texture; filled puffs are best eaten the same day.

Find it online: https://bitezly.com/vanilla-bean-cream-puffs-with-craquelin-and-diplomat-cream-recipe/