Name: Chocolate Choux au Craquelin
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 1 cup (236 ml) whole milk; 1 cup (236 ml) heavy cream; 5 large egg yolks; ⅔ cup (133 g) granulated sugar; 3 tablespoons (24 g) cornstarch; ¼ teaspoon table salt; 4 oz (113 g) 60% chocolate finely chopped; 2 tablespoons (28 g) unsalted butter softened and cut into 2 pieces; 1 ½ teaspoons vanilla extract; ⅓ cup (75 g) unsalted butter softened; ⅓ cup (70 g) light brown sugar firmly packed; ½ cup (62 g) all-purpose flour; 1 ½ tablespoons natural cocoa powder; ⅛ teaspoon salt; 1 cup (236 ml) water; ½ cup (113 g) unsalted butter cut into 8 pieces; ¼ teaspoon table salt; 1 cup (125 g) all-purpose flour; 4 large eggs

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Chocolate Choux au Craquelin are little puffs of joy that are irresistibly decadent. Each bite offers a delightful crunch from the crisp craquelin topping, followed by a soft and airy choux pastry filled with luscious chocolate pastry cream. They balance sweetness and richness perfectly, making them an indulgent treat for any chocolate lover. The contrasting textures truly take this dessert to new heights, showcasing why French pastries have earned their reputation worldwide.

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I first stumbled upon this creation while flipping through a cookbook filled with tempting French desserts. I remember the thrill of coaxing a few puffs into existence while I was on a baking spree one rainy afternoon. With each golden-brown puff emerging from the oven, my excitement grew. The aroma wafting through my kitchen was heavenly, and the amazement only intensified once I took that first bite. Chocolate Choux au Craquelin are not just a treat; they’re an experience, a delicious interplay of flavor and texture that shines whether it’s for a party or a casual afternoon snack. I can’t wait for you to try this recipe!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Choux au Craquelin
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Choux au Craquelin

Why You’ll Love This Recipe

Simple & Quick: With just 45 minutes of prep, these puffs will impress before you know it!
Irresistible Flavor: The rich chocolate pastry cream nestled inside complements the crisp exterior beautifully.
Eye-Catching Appeal: They look professionally made, making them perfect for gatherings or special occasions.
Flexible Serving: Great for dessert, special occasions, or as a sweet treat to surprise your loved ones.
Crowd-Pleaser: Perfect for parties or family gatherings; everyone loves chocolate!

Ingredients You’ll Need

1 cup whole milk: This adds creaminess to the pastry cream. You can substitute with 2% milk, but the richness may differ.
1 cup heavy cream: Used to achieve a velvety pastry cream. Nothing beats the richness of heavy cream.
5 large egg yolks: These thicken the pastry cream and add lovely flavor. Make sure they are at room temperature for best results.
⅔ cup granulated sugar: Sweetens the pastry cream. Feel free to adjust the amount based on your sweetness preference.
3 tablespoons cornstarch: This helps thicken the pastry cream, making it smooth and stable.
¼ teaspoon table salt: Enhances sweetness in the pastry cream. Be careful not to skip it!
4 oz 60% chocolate, finely chopped: This gives the cream its chocolatey richness. Use high-quality chocolate for the best flavor.
2 tablespoons unsalted butter, softened and cut into 2 pieces: Adds a silky finish to the pastry cream.
1 ½ teaspoons vanilla extract: A warm, floral note that elevates your chocolate pastry cream.
⅓ cup unsalted butter, softened: Key for your craquelin, it adds flavor and texture. Make sure it’s softened but not melted.
⅓ cup light brown sugar, firmly packed: Brings a hint of caramel flavor to the craquelin.
½ cup all-purpose flour: The base of the craquelin; you can swap with gluten-free flour.
1 ½ tablespoons natural cocoa powder: Integral for a rich chocolate flavor in the craquelin.
⅛ teaspoon salt: Balances the sweetness of the crumb topping.
1 cup water: Used to create the choux pastry, leading to a light and airy texture.
½ cup unsalted butter, cut into 8 pieces: Essential for the choux dough, helping it rise and achieve that lovely softness.
¼ teaspoon table salt: Essential to enhance flavors in the dough.
1 cup all-purpose flour: The main ingredient for the choux pastry. Use a good quality flour for the best results.
4 large eggs: Vital for structure and moisture in the choux, plus they create that delightful puff.

How to Make Chocolate Choux au Craquelin

Whisk Together Dairy and Eggs: In a large measuring cup, whisk together 1 cup whole milk, 1 cup heavy cream, and 5 large egg yolks until the egg yolks are broken and all ingredients are combined.
Combine Sugar Mixture: In a medium saucepan, whisk together ⅔ cup granulated sugar, 3 tablespoons cornstarch, and ¼ teaspoon table salt until well mixed.
Add Egg Mixture: While whisking continuously, slowly drizzle the milk mixture into the saucepan to incorporate everything without lumps.
Thicken the Mixture: Turn the stovetop heat to medium and whisk constantly until the mixture thickens to a pudding-like consistency — be patient; this takes several minutes.
Strain and Melt: Remove from heat, pour the mixture through a fine mesh strainer into a heatproof bowl, and add 4 oz finely chopped chocolate and 2 tablespoons softened butter. Stir until melted and combined, then add 1 ½ teaspoons vanilla extract.
Cool the Cream: Allow the pastry cream to cool for 15-20 minutes at room temperature, stirring occasionally, then cover with plastic wrap to prevent skin and chill in the refrigerator.
Make the Craquelin: In a medium mixing bowl, beat together ⅓ cup softened unsalted butter and ⅓ cup firmly packed light brown sugar until combined.
Combine Dry Ingredients: In another bowl, whisk together ½ cup all-purpose flour, 1 ½ tablespoons cocoa powder, and ⅛ teaspoon salt, then fold this into the butter mixture until crumbly.
Form and Roll: Shape the dough into a ball, flatten it into a disk, and roll it out to ⅛” thickness between parchment paper. Cut into 2” rounds and freeze on a baking sheet for about 30 minutes.
Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare Choux Pastry: In a saucepan over medium-high heat, combine 1 cup water, ½ cup unsalted butter cut into pieces, and ¼ teaspoon table salt; bring to a boil.
Add the Flour: Lower the heat to medium-low, add 1 cup all-purpose flour, and stir until the mixture forms a ball that pulls away from the sides of the pot.
Cool and Incorporate Eggs: Remove from heat and continue stirring for 1-2 minutes to release steam. Add eggs one at a time, ensuring each is fully incorporated before adding the next; keep mixing until smooth.
Pipe the Choux: Transfer the mixture into a piping bag and pipe 1.5” wide mounds on the prepared baking sheet, leaving enough space between each.
Top with Craquelin: Take the frozen rounds of craquelin and place them gently on top of each choux mound.
Bake: Bake in the preheated oven for 35-40 minutes until they are dry and a light golden brown. Look for a crispy exterior!
Release Steam: Carefully pierce the bottom of each puff to let steam release. Return them to the oven (turned off) for 10 minutes with the door slightly cracked.
Cool: Remove from the oven and let them cool completely on the baking sheet.
Fill with Pastry Cream: Transfer the chilled chocolate pastry cream into a piping bag fitted with a Wilton 9 tip. Once the choux pastries are completely cool, fill them by inserting the piping bag into the hole you pierced and evenly divide the cream among all pastries.

Storing & Reheating

To keep your delicious Chocolate Choux au Craquelin fresh, store them in an airtight container at room temperature for up to 1 day. If you have leftovers, refrigerate them for up to 3 days. For longer storage, you can freeze them for up to 3 months; just ensure the pastries are cooled completely. When ready to eat, simply reheat from the freezer in a preheated oven at 350°F (175°C) for about 10 minutes to refresh their texture and warmth.

Chef’s Helpful Tips

Avoid Overmixing: When adding eggs to the choux dough, excessive mixing can lead to tough pastries.
Importance of Egg Incorporation: Make sure to add eggs one at a time; this helps create that silky and smooth texture essential for puffiness.
Temperature Check: Ensure your ingredients, especially eggs, are at room temperature for the best emulsion.
Visual Cues: Look for a golden-brown color when baking; this way, you’ll know they’re perfectly done.
Experimental Flavors: Feel free to swap the chocolate for coffee or citrus flavors—your creativity can lead to delightful variations.

Each Chocolate Choux au Craquelin filled with rich chocolate pastry cream brings a touch of French pastry magic into your kitchen. With the simple ingredients and steps outlined here, you’re not just following a recipe; you’re creating a delightful experience that your family will cherish. Don’t hesitate to put your own stamp on it—maybe even a raspberry glaze or an espresso shot in that creamy filling. Enjoy the process and most importantly, enjoy each bite!

Recipe FAQs

Can I make the pastry cream ahead of time?

Absolutely! You can prepare the chocolate pastry cream a day in advance. Just ensure you place plastic wrap directly against the surface to prevent a skin from forming, then cover it well before chilling in the refrigerator.

What can I use if I don’t have pastry bags?

If you don’t have piping bags, a resealable plastic bag with a corner cut off can work just fine for filling the choux pastries. It’s a perfect substitute.

I’m worried my choux didn’t rise. What could’ve gone wrong?

If your choux pastries didn’t puff up, check the moisture content. The dough should be wet enough for steam to generate. If eggs were added too quickly or not enough flour was used, they might not rise as expected.

Can I freeze these pastries?

Yes! After baking and cooling, you can freeze the choux for up to 3 months. Just remember to allow them to cool completely first, and when you’re ready to serve, they can be refreshed in the oven.

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