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Choux au Craquelin: Crispy Light Cream Puffs Recipe

  • 6 min read
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Choux au Craquelin are light, airy cream puffs topped with a thin disc of buttery sugar dough that bakes into a crisp, crackling shell. The craquelin gives a satisfying shatter-then-melt contrast to a tender, hollow interior that’s perfect for a variety of fillings.

choux au craquelin in a tray

Craquelin is essentially a very simple cookie dough made with butter, sugar, and flour. As it bakes the sugar melts and caramelizes while the butter spreads, forming a thin, crisp layer that cracks beautifully as the choux puffs expand. This cookie disc adds sweetness and texture and, importantly, its slight weight helps the choux keep a predictable, symmetrical rise. A fun variation is to pipe the choux in heart shapes and top them with matching heart-shaped craquelin.

Make It

Start by making the craquelin dough so it has time to chill while you prepare the choux paste. Below are practical tips and troubleshooting advice for the best results.

  • Sugar: The sugar contributes sweetness and the crisp texture. Light brown sugar or granulated sugar works well; for bright colors, use only granulated sugar and add a few drops of food coloring.
  • Use soft, room-temperature butter to avoid lumps in the dough and to ensure even mixing.
  • Roll the dough between two sheets of parchment paper and refrigerate. A chilled sheet is easier to cut and handle.
  • Roll the craquelin to about 1/8 inch (roughly 3 mm). It should be thin enough to crack and spread slightly, but thick enough to lift and place over the piped choux.
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Cream the butter and sugar until light and fluffy.
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Gradually mix in the flour.
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Press the mixture into a smooth, soft dough.
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Roll between parchment to 1/8 inch and refrigerate while you make the choux.

Assembling & Baking

  • Size matters: 2–2.5 inches (5–6 cm) is ideal. Larger puffs are more likely to collapse or lose shape as they expand.
  • Do not open the oven door while the puffs are baking — sudden temperature changes can deflate them.
  • Let the pastries cool in the turned-off oven with the door closed for about 10–15 minutes, then crack the door open before removing the tray to avoid sudden deflation.
  • Only fill the shells once they are completely cool to preserve texture and prevent sogginess.
  • Cut the craquelin disks slightly larger than the piped choux; the choux will expand 2–3 times their piped size, so pipe the paste a touch smaller than the traced shapes.
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Pipe the choux paste onto a parchment-lined pan, leaving space between mounts.
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Use a cookie cutter to cut the chilled craquelin dough.
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Top each piped choux with a craquelin disk and bake until crisp and golden.

Tip: How To Fill?

There are two common ways to fill these pastries. Choose the method that suits your presentation and filling type:

  1. Use a serrated knife to remove the crackly top and spoon or pipe filling into the bottom half. This is ideal for fruit fillings or when the pastry is served as a plated dessert.
  2. Poke a small hole in the bottom or side of each choux and pipe the filling in with a pastry bag and a filling tip. This method is great when you plan to dip or coat the pastry with chocolate, or for building a croquembouche.
Two ways to fill puff pastries

Filling ideas

The crunchy craquelin makes these cream puffs a versatile canvas for many fillings. Popular choices include:

  • Crème légère — pastry cream folded with whipped cream for a classic, airy filling.
  • Chocolate crémeux for a rich, velvety center.
  • Lemon curd folded with whipped cream for bright, tangy contrast.
  • Pistachio cream or pistachio praline for nutty, textured flavor.
Filled choux au craquelin on a plate

Storing, Freezing, and Make-Ahead

Freezing: Bake the pastries, allow them to cool, then freeze in an airtight container or freezer bag for up to four weeks. To refresh and crisp them, bake at 300°F (150°C) for 5–10 minutes.

Storing: Unfilled choux keep best at room temperature, uncovered, for a short period. If filled with perishable creams, store in the refrigerator and consume within three days.

Make-ahead: The craquelin discs can be refrigerated for up to 24 hours (longer storage will dry them out). The baked choux, if left unfilled, can be stored at room temperature for a few days, but they keep best when made and filled the same day for peak texture.

choux au craquelin filled with cream

Crispy Cream Puffs (Choux Au Craquelin)

Light, airy cream puffs topped with a sweet, crunchy cookie and filled with creams or fresh fruit.
Prep Time
20 mins
Cook Time
40 mins
Servings
24 cream puffs
Author
Dikla Levy Frances

Ingredients

Craquelin

  • 1/2 stick unsalted butter, softened (60 g / 2 oz)
  • 1/2 cup light brown sugar (100 g / 3.5 oz)
  • 1/2 cup + 1 tsp all-purpose flour (70 g / 2.5 oz)

Cream Puffs

  • 1 stick butter (113 g / 4 oz)
  • 1 cup water or milk (240 ml / 8 oz)
  • 4 large eggs, room temperature
  • 1 cup bread or all-purpose flour (120 g / 4 oz)

Instructions

For the Craquelin

  • In a medium bowl, mix the softened butter and sugar until combined.
  • Add the flour and mix until incorporated into a soft dough.
  • Place the dough between two sheets of parchment and roll to 1/8″ (3 mm) thickness. Refrigerate until firm.

For the Cream Puffs

  • Preheat the oven to 390°F (200°C). Line a baking sheet with parchment and trace 12 shapes (rounds or hearts) using a cookie cutter; turn the paper over so the ink faces down.
  • In a medium saucepan, bring the milk (or water) and butter to a boil over medium heat.
  • Once the butter has melted, add the flour and use a wooden spoon to mix until a smooth dough forms.
  • Continue stirring and cook for about 2 minutes over low-medium heat, until the dough reaches about 175°F (79°C) or becomes smooth and pulls away from the pan sides.
  • Remove from heat and transfer the dough to a mixer bowl fitted with a paddle. Beat on low to cool slightly until no steam escapes.
  • When the dough has cooled, add the eggs one at a time and beat until you have a smooth, glossy batter. It may look curdled partway through — keep mixing until smooth.
  • Fit a pastry bag with a round tip (Wilton #12 or #199) and pipe the dough to match the traced shapes on the prepared sheet.
  • Remove the chilled craquelin from the refrigerator and cut out disks with the cookie cutter. Gently lift each disk and place it on top of each piped choux.
  • Bake for 10 minutes at 390°F (200°C), then reduce the temperature to 365°F (185°C) and bake for an additional 11 minutes until golden and crisp.
  • Turn the oven off and let the pastries cool inside with the door closed for 10 minutes, then crack the door open for another 10 minutes before removing the tray.

Notes

  • Use room-temperature ingredients for more consistent results.
  • Weigh ingredients with a kitchen scale for accuracy.
  • Do not open the oven door during baking or in the first 10 minutes after baking.
  • Water or milk may be used; water yields a slightly crisper shell.
  • Cut the butter into pieces so it melts quickly once the liquid comes to a boil.
  • Store unfilled pastries at room temperature for up to 5 days, covered. Freeze baked unfilled pastries for up to 4 weeks in an airtight container.