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What is Craquelin?
Craquelin is a simple sweet French dough consists of butter, brown sugar, flour, and sometimes salt. This sweet dough gives cream puffs a crackly texture, a sweeter flavor, and a beautiful exterior.
To use craquelin, we roll it out thin and then top unbaked pate a choux with the dough. When they bake, the craquelin melds to the pate a choux and turn a beautiful golden brown color.
Is Choux au Craquelin Easy to Make?
Yes! Choux au craquelin or craquelin dough takes just a couple of minutes to make. After you make the dough, roll it out to an 1/8 of an inch or thinner on a piece of wax paper. Lastly, cover and freeze the dough so that it is easy to work with.
If you do not freeze the choux au craquelin, working with the dough will be difficult because it stretches and tears easily.
When the dough is frozen, however, it is really easy to work with since the craquelin is firm and won’t stretch.
What is Salted Caramel Cream Filling?
Salted caramel cream filling consists of caramel sauce and whipped cream. While some cream puff recipes call for stabilized whipped cream, this recipe does not!
Because we mix the caramel with the whipped cream, it does not need any stabilization. The filling will not get soft or runny, even after a few days.
How to Make a Cream Puff with Craquelin
After making, rolling, and freezing the choux au craquelin, take the dough out of the freezer and let it sit for 2-3 minutes. Then use a small circle cutter that is slightly bigger than the piped pate a choux mounds.
Work quickly so that the dough stays cold and is easy to transfer without stretching.
Once you place the choux au craquelin on top of each mound, bake for 10 minutes at 400 degrees, then drop the temperature to 350 and bake for another 25-35 minutes. That’s all there is to it!
Essential Baking Tools for This Recipe
- A hand mixer (this mixer is amazing, but this one is a great budget option)
- A good rolling pin (this one is my favorite!)
- Wax paper for rolling out the dough
- Round cutters for cutting out the dough
- #6 or #7 piping tip and a coupler
- Piping bags for the filling
Other Recipes You’ll Love:Print
- Make salted caramel sauce and pate a choux so they have to cool
- To make choux au craquelin, mix softened butter, salt, and brown sugar with a hand mixer until thoroughly combined and creamy.
- Mix in flour just until dough starts to come together.
- Next, roll out the craquelin choux to 1/16 – 1/8 inch thick on a piece of wax paper. Cover and freezer for at least 30 minutes.
- Preheat oven to 400 degrees, and pipe pate a choux onto parchment lined baking sheets as instructed in the recipe.
- Take the craquelin choux out of the freezer, let it thaw for 2-3 minutes, and then use a circle cookie cutter to cut out circles to cover the tops of the cream puffs.
- If you want the choux au craquelin to cover the entire puff, make sure the circle is slightly larger than the diameter of the piped pate a choux. Reference the picture above to see what it should look like.
- Put pan of prepared cream puffs in the oven at 400 degrees for 10 minutes, then reduce the temperature to 350 and bake for 25-35 minutes, or until they are deeply golden brown.
- If the craquelin is browning too fast, lightly cover with foil. Be careful though! Weight on the puffs can make them deflate, so try keep the foil touching the pan but just hovering over the puffs. You can achieve this by arching the foil slightly.
- When cream puffs come out of the oven, turn each one over and poke a small hole in the bottom so they can dry out for a couple of hours.
- Next, whip heavy cream to stiff peaks and fold salted caramel sauce into the whipped cream.
- Fill the cream puffs with a piping bag fitted with a #6 or #7 tip. It is easiest to fill the craquelin cream puffs through the small opening in the bottom.
- Craquelin choux puffs are best eaten within 1-2 days, but they can be stored in the refrigerator in an airtight container for up to 7 days.
Keywords: choux au craquelin, craquelin choux, craquelin cream puffs, craquelin