Craquelin Choux
- Vegetarian
- Energy Kcal 151
- Carbohydrates g 15.1
- of which sugars g 7.8
- Protein g 2.8
- Fats g 8.8
- of which saturated fat g 4.94
- Fiber g 0.2
- Cholesterol mg 58
- Sodium mg 20
- Difficulty: Average
- Prep time: 40 min
- Cook time: 25 min
- Makes: 24 pieces
- Cost: Low
- Note + 1 hour of cooling
PRESENTATION
Craquelin cream puffs—called 'bignè craquelin' in Italy—are a tasty twist on the traditional Italian pastry scene. Honestly, they offer a fun update to the classic choux pastry found in Italian patisseries and at events like 'la raffinata.' So here's the thing, what makes these puffs really stand out is their unique blend of textures: a base that's soft and airy topped with a craquelin topping that bakes to a crispy and slightly golden finish. Really good stuff. The shortcrust dome adds not just visual appeal but a satisfying snap with each bite before you reach the fluffy interior. And listen, these aren't your average cream puffs—they are part of the growing trend of choux au craquelin sweeping pastry cases from Milan to Rome. And people just love the fusion of and modern dessert styles. I mean, in Italian bakeries, you'll find bignè filled with various delicious creams, but this craquelin version really really enhances the flavor experience. Imagine biting into a crispy shell followed by a burst of smooth cream—whether it's pastry cream, rich hazelnut, or a light Chantilly. Some even add a hint of citrus or chocolate, but the true stars remain the textures and classic flavors. Pretty simple. This dessert is perfect for celebrations yet pairs wonderfully with a casual coffee break. Thing is, compared to other crispy cream puffs or French pastry recipes, the Italian version keeps it simple but so so satisfying. These puffs carry the sweet aroma typical of any pasticceria, often seen stacked high on trays at family gatherings or cabarets. Whether you're interested in trying homemade choux pastry with craquelin or just curious about what makes them special, this dessert truly showcases the best textures and flavors Italian desserts have to offer. It's a beautiful blend of tradition and innovation that continues to win over dessert lovers everywhere. No question.
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INGREDIENTS
- Ingredients for 24 cream puffs
- Whole milk ½ cup (130 g)
- Water 7 ½ tbsp (110 g)
- Butter 6 ½ tbsp (90 g)
- Type 00 flour 1 ¼ cup (150 g)
- Sugar 3 ½ tsp (15 g)
- Eggs 7.9 oz (225 g) - (about 4 medium)
- Fine salt 1 pinch
- for the craquelin
- Sugar 0.4 cup (80 g)
- Type 00 flour 0.7 cup (80 g)
- Butter 4 tbsp (60 g)
- for the cream
- Fresh liquid cream 1 ¼ cup (300 g)
- Powdered sugar ½ cup (60 g)
- Vanilla bean ½
How to prepare Craquelin Choux
To make the craquelin cream puffs, start by preparing the craquelin. Put the cold butter, sugar 1, and flour 2 into a bowl and knead with your hands 3
until you obtain a uniform and compact mixture 4. Form a block, wrap it with food plastic wrap 5, and store it in the refrigerator for 1 hour. After this time, take the block, roll it out with a rolling pin on a lightly floured surface 6 to a thickness of 1/8 inch.
Use a small round cutter to form circles of about 1 1/4 inches 7 and place them on a tray lined with parchment paper 8 and store in the refrigerator. Now, prepare the choux pastry: pour the milk 9 into a saucepan,
the water 10, the butter 11, the sugar 12, and the salt.
Bring to a gentle boil 13, remove from the heat, and add the flour 14. Stir with a wooden spoon to absorb it and return to the heat for a few minutes, until it detaches from the sides of the saucepan 15.
Pour into a bowl and work for a few seconds with the wooden spoon to cool the dough. Add the eggs one at a time 16 and work until fully absorbed. Once you have a smooth and elastic dough 17, transfer it to a piping bag with a smooth nozzle of 3/8 inch 18.
Form 24 cream puffs about 1 1/4 inches in diameter, squeezing the mixture onto a baking tray lined with parchment paper 19. Place a disc of craquelin on each cream puff 20 and bake in a preheated, ventilated oven, middle rack at 355°F for 25 min. Remove from the oven and let cool 21.
Now, prepare the cream: in a bowl, pour the cream, powdered sugar, and vanilla bean seeds 22, whip the mixture with beaters 23 until fluffy. Transfer the cream to a piping bag with a star nozzle 24
Cut the top off the cream puff, a little above half, about 3/4 inch 25 and fill by squeezing a tuft of cream 26. The craquelin cream puffs are ready to be enjoyed 27!