Craquelin Cream Puffs Recipe

Buttery choux pastry meets a crisp craquelin top and silky vanilla cream inside—these Craquelin Cream Puffs are a bakery-level treat that's surprisingly doable at home and irresistibly delicious in every bite.

Craquelin Cream Puffs

Craquelin Cream Puffs are one of those bakery treats that make you pause mid-bite, eyes slightly wide, wondering how is this even real? At its heart, it’s a classic French cream puff — that is, pâte à choux — but what sets it apart is the magic sitting right on top: a thin cookie-like disc called craquelin that bakes into a crackly, buttery crust. Together, they create this perfect harmony of crunch and softness, a little sweet, a little custardy, and absolutely addictive.

Originally known as choux au craquelin in France, it’s gained traction across bakeries worldwide — especially among home bakers looking to level up their cream puffs without going full patisserie mode. And it’s not just for show. That golden-brown, crackled top actually helps the choux rise more evenly and adds a sweet crunch that regular cream puffs just don’t have.

The secret starts with two simple components: a good choux pastry and a well-made craquelin dough. The choux base is just butter, water, flour, and eggs — no leavening needed, just the power of steam. When it bakes, it puffs into a hollow shell, just waiting to be filled with something luscious. The craquelin topping is equally straightforward: equal parts softened butter, brown sugar, and flour. That’s it. I like to mix a pinch of salt or a drop of vanilla into mine — it rounds out the sweetness and brings in a subtle depth.

What’s lovely about biting into a Craquelin Cream Puff is how each layer offers something different. The top gives you a delicate snap — a thin, cookie-like shell with a caramelized edge thanks to the brown sugar. Underneath that is the airy choux, soft and hollow but firm enough to hold its shape. And in the center? Usually, a silky pastry cream — sometimes vanilla, sometimes flavored with matcha, chocolate, or even fruity fillings like mango or passionfruit. I personally love it with chantilly cream when I want something lighter.

Each bite is cool, creamy, and just rich enough to feel like a treat without being too heavy. It’s the kind of dessert that disappears fast and makes people ask, “Did you really make this at home?”

They’re often served as individual puffs, about the size of a golf ball or slightly larger — perfect for parties, baby showers, or just spoiling yourself on a weekend. You can get creative with the craquelin discs too: add a bit of cocoa powder or food coloring to make colorful versions that match themes or seasons.

If you’re thinking about making them ahead of time, here’s the scoop: unfilled choux puffs can be stored in an airtight container for about a day at room temp, or frozen. Reheat them briefly in a hot oven to crisp them back up. Once they’re filled, though, it’s best to eat them the same day — otherwise, the filling softens the shell. That’s not a bad thing taste-wise, but you lose the crunch.

Now nutritionally, these are a bit of an indulgence — there’s butter in both the pastry and the topping, and the cream filling is definitely dessert territory. But they’re not overly sweet, and one or two usually satisfy even the strongest sweet tooth. I’ve even made a few with lighter fillings, like Greek yogurt-based cream, if I want something a bit friendlier.

One thing I’ve learned: don’t skip freezing the craquelin discs before placing them on the piped choux. Warm dough will stick, stretch, and make a mess. And always match the disc size to your piped choux — if it’s too big, it’ll slide off or droop weirdly as it bakes. A 1:1 ratio gives that perfect domed look.

In a sea of pastry recipes, this one’s worth bookmarking. It’s elegant but not fussy. Impressive without needing a culinary degree. And the best part? That moment someone takes a bite and says, “Wait, you made this?”

Scroll down and give the recipe a go — your kitchen’s about to smell like a fancy French bakery.

Recipe

These Craquelin Cream Puffs combine buttery, golden choux pastry with a crunchy brown sugar craquelin topping and a smooth vanilla pastry cream filling—perfectly crisp outside, irresistibly creamy inside.

Ingredients

• 60g unsalted butter, softened (for craquelin)
• 75g light brown sugar (for craquelin)
• 75g all-purpose flour (for craquelin)
• 60g unsalted butter (for choux pastry)
• 125ml water
• 1/4 tsp salt
• 75g all-purpose flour (for choux)
• 2 large eggs
• 250ml whole milk (for pastry cream)
• 1 tsp vanilla extract
• 60g granulated sugar (for pastry cream)
• 3 egg yolks
• 20g cornstarch
• 30g unsalted butter (for pastry cream)

Instructions

1. In a bowl, mix softened butter, brown sugar, and flour to form craquelin dough. Roll between two parchment sheets to 2mm thick and freeze for 30 minutes.
2. In a saucepan, heat butter, water, and salt until it boils. Add flour, stir vigorously until it forms a dough. Cool slightly.
3. Beat in eggs one at a time until the dough is smooth and shiny. Pipe small mounds onto a baking tray lined with parchment paper.
4. Cut frozen craquelin into discs and place one on each choux mound. Bake at 180°C (350°F) for 30 minutes until puffed and golden.
5. For pastry cream: whisk egg yolks, sugar, and cornstarch. Heat milk and vanilla, temper into yolk mixture, then return to stove until thickened. Stir in butter, cool completely.
6. Poke a hole in each puff and fill with pastry cream using a piping bag. Serve fresh or chilled.

45 minutes prep time with 30 minutes cook time.

Serves 6 and contains approximately 280 calories per serving.

French / Dessert, Pastry

Rated 4.9 by 218 reviewers.

Recipe Tags: Craquelin Cream Puffs, choux au craquelin, choux pastry, French cream puffs, pastry cream filling, craquelin topping, homemade choux, French pastry, baking craquelin, crunchy cream puff

Published by: Crisprecipe

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