Choux au Craquelin Recipe

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Choux au Craquelin? The Choux au Craquelin Recipe and...

Ingredients
  • Craquelin (cracker)
  • 1/4 (quarter) cup (56 g) butter, at room temperature
  • 1/3 cup (67 g) brown sugar
  • 1/2 (half) cup (62 g) flour
  • 1 tablespoon (8 g) cocoa
  • 100 ml milk
  • 100 ml water
  • 2 teaspoons (10 g) sugar
  • A pinch of salt
  • 5 1/2 (half) tablespoons (80 g) butter
  • 4 eggs
  • 2 cups (480 g) sweetened whipped cream, chilled
  • 1/2 (half) cup (60 g) powdered sugar
  • 1 teaspoon (5 g) vanilla extract (optional, for flavor)
Preparation
  1. First, we’ll make the craquelins, or crackers.
  2. In a bowl, mix the butter and sugar with a spatula or wooden spoon.
  3. Once well mixed, add the cocoa.
  4. Place the cocoa dough between two sheets of plastic wrap or parchment paper and roll it out with a rolling pin until it’s very thin.
  5. Let the rolled-out dough rest in the refrigerator for 1–2 hours.
  6. If you prefer, you can chill it in the freezer for 30–35 minutes instead.
  7. WHILE THE CRACKER DOUGH IS CHILLING IN THE REFRIGERATOR, WE’LL NOW MAKE THE MAIN DOUGH
  8. Place the milk, water, sugar, salt, and butter in a saucepan. After mixing everything together, remove it from the heat just before it comes to a boil.
  9. Remove the saucepan from the heat and, while it’s still warm, sift the flour over it and mix thoroughly. After adding the flour, return the saucepan to the heat and stir over low heat for a short while.
  10. Transfer the dough to a large bowl and let it cool. Once it has cooled slightly, add the eggs one at a time. Mix well using a wooden spoon or spatula.
  11. Transfer the dough to a pastry bag. Attach a large (1 cm) round tip to the end of the pastry bag. Pipe the dough onto a baking sheet lined with parchment paper in circles about 3 cm in diameter.
  12. Remove the cracker dough from the refrigerator and cut out circles using a round object approximately 3 cm in diameter.
  13. Gently place the cut-out circles on top of the dough on the baking sheet without pressing down too hard.
  14. Bake for 25–30 minutes until they puff up nicely.
  15. After removing the baked crackers from the oven, poke a small hole in one edge of each with a toothpick. (This is to release the pressure inside.)
  16. NOW WE’LL PREPARE THE WHIPPED CREAM
  17. In a large bowl, whip the sweetened cream or regular cream with an electric mixer. (You can also use a hand mixer if you prefer, but it may take a bit longer.) Once the cream has thickened, add the sugar and, if using, the vanilla extract, and mix well.
  18. Place the whipped cream you’ve prepared into a pastry bag and pipe it into the bottoms of the pre-baked puffs until they’re completely filled. (If you press lightly with the tip of the pastry bag, the bottom will pierce. Also, if you attach a small nozzle to the tip of the pastry bag, the hole in the bottom of the cream puff won’t be too large, which is a good thing.)
  19. Keep them in a cool place, such as the refrigerator, until ready to serve.
Comments and Reviews
5 (1 reviews)
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Comments
cansumutfakta
• 07.08.2026 19:34

Çikolata dokusu gerçekten çok iyi görünüyor.

Recipe Details
  • Category: Dessert
  • Difficulty: Medium
  • Preparation: 45 min
  • Cooking: 30 min
  • Servings: 5
  • Published: 07.08.2026
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Choux au Craquelin Recipe
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Recipe Author
Kerem Aksoy
Kerem Aksoy

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