Cream Puff Bonbons: Mini Choux Pastry Recipe

Cream Puffs Bonbons are two desserts in one: bite-sized, heart-shaped cream puffs topped with craquelin and filled with a smooth raspberry-chocolate filling—like chocolate truffles tucked into delicate pastry shells.

I love cream puffs, but they can be frustrating when the shells lose their shape during baking. Craquelin— a thin, sweet, crispy dough placed on top of the choux—was a game changer for me. It not only helps the pastry keep a neat shape and creates a beautiful crunchy top, it also adds flavor and an irresistible texture contrast.

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Pâte à choux can feel intimidating, but follow a few straightforward rules and you’ll be rewarded with light, hollow shells every time:

1. Prepare ingredients ahead of time and use room-temperature eggs and dairy.
2. Cut the butter into 4–5 pieces before heating with the liquid so it melts evenly before boiling.
3. When you add the flour, stir vigorously for 2–3 minutes until the dough is smooth and clears the sides and bottom of the pan.
4. Cool the dough before adding eggs—either bring to room temperature or cool while mixing on low.
5. Do not open the oven door while baking or during the first 10 minutes of resting; a sudden temperature drop will make the puffs collapse.

What ingredients are in this Cream Puffs Bonbons recipe?

Craquelin

• Light brown sugar
• Unsalted butter
• All-purpose flour

Cream Puffs (Choux)

• Milk or water — milk adds flavor; water helps the pastry puff higher.
• Unsalted butter
• Eggs
• All-purpose or bread flour

Making the Craquelin

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Make the craquelin ahead of time so it can firm up in the refrigerator. Cream the softened butter and brown sugar until combined, then add the flour and mix until a cohesive dough forms. Press the dough between two sheets of parchment and roll it to about 1/8″ (3 mm) thickness. This thinness is crucial: too thick and it will weigh the pastry down and prevent proper rise. Chill the dough until firm.

Making the Cream Puffs

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Line a baking tray with parchment paper and trace small heart shapes using a 1″–1.5″ cookie cutter (flip the paper so marker ink faces down). Heat the liquid (milk or water) with the butter (cut into pieces) until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms; continue cooking 1.5–2 minutes to evaporate excess moisture—this helps the choux rise higher and become lighter.

Transfer the dough to a mixer bowl and beat on low to cool it. When no steam rises, add the eggs one at a time and mix until smooth. The mixture may look curdled at first—keep beating and it will come together. Fill a pastry bag fitted with a round tip and pipe the dough along the traced heart shapes.

Remove chilled craquelin, cut shapes with the same cutter, lift gently, and place each craquelin disk on top of the piped dough. Bake as directed below.

Can I make larger cream puffs?

Yes. Use a larger cutter and leave extra space on the tray because the pastry expands in the oven. For larger choux, bake at 400°F for 12 minutes, then reduce to 350°F and bake another 18 minutes. For very large puffs, consider a lighter filling—traditional pastry cream or whipped cream works better than dense ganache, which can overwhelm a large shell.

Raspberry Chocolate Filling

The filling is dense and truffle-like—hence the “bonbon” name. Brandy is optional but adds a pleasant note. The texture is smooth but may appear slightly grainy because of strained dried raspberry seeds.

Warm heavy cream with brown sugar and freeze-dried raspberries to a simmer. Strain to remove seeds and pour the hot liquid over chopped chocolate. Let sit a few minutes, then stir until smooth. Stir in corn syrup and brandy if using. Cool until the mixture reaches a peanut-butter-like consistency, then fill a pastry bag fitted with a long filling tip (e.g., Wilton #230).

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Filling the Cream Puffs

To fill, gently insert the filling tip into the side of each puff and squeeze until you see the shell expand. You may need to pierce each puff more than once to fill fully. These are best filled and served the same day to avoid the shells drying and cracking during filling.

Storing the Cream Puffs

Before baking, craquelin and choux dough can be refrigerated for up to 24 hours—bring the dough to room temperature before using. After baking, unfilled shells keep best at room temperature for up to five days if covered; they can be frozen in an airtight container for up to four weeks. Once filled, store at room temperature (unless the filling requires refrigeration). If covered while filled, the craquelin may soften and lose its crisp definition.

HAPPY BAKING!!!

More recipes you might enjoy

• Pretzel Cream Puffs
• Berry Pavlova Cake

One more thing…

If you make this recipe, tag @OneSarcasticBaker on Instagram — I’d love to see your creations!

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