Easy Choux au Craquelin Recipe with Creamy Filling

This Choux au Craquelin Recipe is one of those desserts that looks fancy enough to impress but is secretly totally doable at home. Have you ever bitten into something that’s both crispy and creamy at the same time? Like, your teeth break through a delicate, golden shell and then, bam! You’re hit with the smoothest, silkiest filling imaginable. That’s what we’re making here. And trust me, it’s worth every single step.

I still remember the first time I tried choux au craquelin. It was at a little bakery tucked away in Paris. I didn’t even know what it was called back then. I just knew I wanted more of it. So naturally, I had to come home and figure out how to make it myself. And let me tell you, it took some trial and error. But eventually, I cracked the code. The result? A pastry that’s crisp on the outside, airy in the middle, and packed with dreamy vanilla cream. And now I’m passing it on to you.

Whether you’re baking to impress or just treating yourself (which, by the way, is always a valid reason), this recipe is going to make you feel like a pro. Let’s get into it.

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WHY THIS RECIPE WORKS

• The craquelin topping makes it bakery-level. That crunchy little disc of dough on top melts just enough in the oven to form a sweet, crackly crust. It gives your cream puffs that pro-level look and texture without any extra fuss.
• The choux pastry is light but strong. It puffs up perfectly thanks to a simple trick I’ll walk you through — drying the dough just right. That gives it strength to hold its shape while still feeling airy inside.
• The vanilla cream filling is smooth and dreamy. I fold whipped cream into pastry cream to make the filling extra light, but still rich enough to satisfy every sweet tooth in the house. It’s like a cloud made of custard.
• You don’t need special tools. No stand mixer, no pastry school background. If you’ve got a saucepan, a bowl, and some parchment paper, you’re golden. Piping bags help, but even a zip-top bag with the corner snipped off will do the trick.
• It’s a showstopper that’s totally make-ahead friendly. You can prep the components ahead of time and assemble when you’re ready to serve. That means less stress if you’re making these for a party or special occasion.
• They’re just really fun to make. There’s something magical about watching dough puff up and split open into golden domes, or cracking through the top and finding that cool, creamy filling inside. Honestly, it never gets old.

INGREDIENTS FOR CHOUX AU CRAQUELIN

Craquelin (crunchy topping)

• 1/2 stick unsalted butter, softened (60 g)
• 1/4 cup granulated sugar (50 g)
• 1/2 cup all-purpose flour (60 g)

Choux pastry

• 3/4 cup water (180 ml)
• 2/3 stick unsalted butter (75 g)
• 1/3 teaspoon salt
• 1 cup all-purpose flour (115 g)
• 3 large eggs (you may need a 4th, added gradually if needed)

Pastry cream (custard)

• 2 tablespoons all-purpose flour (about 20 g)
• 4 to 6 tablespoons granulated sugar (50 to 75 g), depending on your sweetness preference
• A pinch of salt
• 2 cups whole milk (500 ml)
• 3 egg yolks
• 1 teaspoon alcohol-free vanilla extract or vanilla bean paste (optional but lovely)

Whipped cream

• 1 cup heavy cream (240 ml)
• 1 tablespoon granulated sugar

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STEP BY STEP INSTRUCTIONS

• STEP 1). Mix the softened butter and sugar in a small bowl until smooth, then stir in the flour until a soft dough forms.
• STEP 2). Roll the dough between two sheets of parchment paper to about 1/8 inch thick, freeze until firm, then cut into 2-inch circles and set aside in the freezer.
• STEP 3). In a saucepan, bring the water, butter, and salt to a boil, then reduce the heat and stir in the flour all at once until a ball of dough forms and pulls away from the sides.
• STEP 4). Keep cooking the dough over low heat for 4 to 5 minutes, stirring constantly, until it dries out a bit and leaves a thin film on the bottom of the pan.
• STEP 5). Transfer the dough to a bowl and let it cool slightly, then beat in the eggs one at a time, mixing well between each; add part of a fourth egg only if needed until the dough is glossy and forms a “V” when lifted.
• STEP 6). Pipe the dough into small mounds on a parchment-lined baking sheet and place a frozen craquelin circle on top of each one.
• STEP 7). Bake at 375°F (190°C) for 10 minutes, then lower the heat to 335°F (170°C) without opening the oven and bake another 25 to 30 minutes until puffed and golden.
• STEP 8). While they cool, whisk together the flour, sugar, and salt for the custard; heat the milk in a saucepan until steaming, then slowly whisk the dry mix into the milk and cook until thickened.
• STEP 9). In a separate bowl, beat the egg yolks, then gradually add a bit of the hot mixture to temper them; pour everything back into the pan and cook 2 to 3 more minutes until smooth, then chill with plastic wrap pressed to the surface.
• STEP 10). Whip the cream and sugar in a cold bowl until stiff peaks form, then fold into the chilled custard; poke a hole in the bottom of each puff, pipe in the filling, and enjoy right away or chill until serving.

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EXPERT COOKING TIPS FOR CHOUX AU CRAQUELIN

• Don’t skip drying the dough. When you cook the choux dough in the pot after adding the flour, you’re not just combining ingredients — you’re removing moisture. That’s what helps it puff properly instead of collapsing like a sad little pancake.
• Watch the eggs, not the number. You might not need all four eggs. Go by texture. When the dough pulls into a soft V shape off a spatula, it’s ready. Too much egg makes it runny, and runny dough means flat puffs. I’ve learned that the hard way.
• Keep that oven door shut. I know it’s tempting to peek, but resist! If you open the oven early, the puffs can collapse. Wait until they’ve fully set and turned golden before even thinking about it.
• Cold cream, cold bowl. For whipped cream that actually holds up, chill your mixing bowl and beaters for at least 10 minutes first. Warm tools = sad, soupy cream.
• Use parchment, not greased pans. Greasing the pan can mess with how the puffs rise. Parchment gives them something to grip onto and makes cleanup way easier too.

RECIPE FAQ

SERVING IDEAS AND VARIATIONS

Once you’ve nailed the base recipe, there’s a whole world of ways to switch things up or dress them for the occasion. I like to think of choux au craquelin as a canvas — sweet, delicate, and totally ready to play.

• Dust with powdered sugar. Simple and classic. Just a light dusting on top adds that elegant touch. Makes them look like they came straight out of a fancy patisserie window.
• Drizzle with chocolate. Melt some good-quality dark or milk chocolate and zig-zag it over the tops. You can even dip the tops halfway if you’re feeling extra.
• Swap the filling flavor. Not a vanilla fan? Go for chocolate pastry cream, or add a swirl of coffee or matcha to the whipped cream before folding it in. Just keep the texture light and you’re golden.
• Turn them into ice cream puffs. Yep, you heard me. Slice them in half, stuff them with a scoop of ice cream, and drizzle with chocolate sauce. It’s like a DIY profiterole and it’s ridiculous in the best way.
• Serve on a platter with fruit. These pair beautifully with fresh berries or thinly sliced peaches. Add a few mint leaves and suddenly you’ve got a brunch centerpiece without even trying.

That’s everything I’ve got for you today on these dreamy little puffs. If you made it this far, you’re clearly ready to take them on — and I’m telling you, you’re going to crush it.

Whether you’re baking them for friends, a special occasion, or just because it’s Thursday and you want something awesome, this choux au craquelin recipe is the kind of thing that makes people stop and say, “Wait, you made this?” And honestly, that’s the best kind of compliment.

Let me know how yours turn out. I’ll be over here cheering you on.