Choux au Craquelin are delightful French pastries made from choux pastry filled with cream and topped with a crunchy craquelin layer. These treats are light, airy, and have a wonderful texture contrast between the soft choux and the crispy topping.

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter (cut into pieces)
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Craquelin:

• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar (packed)
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Timing

Making Choux au Craquelin takes about 30 minutes for preparation and 30 minutes for baking, plus chilling time for the filling.

Instructions

Step 1: Prepare the Craquelin

1. Mix Ingredients: In a mixing bowl, combine the softened butter, brown sugar, flour, and vanilla extract. Mix until a smooth dough forms.
2. Roll and Chill: Roll the dough between two sheets of parchment paper to about 1/8 inch thick. Freeze for about 15-20 minutes until firm.

Step 2: Make the Choux Pastry

1. Heat Ingredients: In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
2. Add Flour: Once boiling, remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Cool and Add Eggs: Allow the mixture to cool slightly (about 5 minutes). Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Step 3: Pipe the Choux

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pipe Dough: Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each.
3. Cut Craquelin: Remove the craquelin from the freezer and cut it into circles slightly smaller than the choux mounds. Place one circle on top of each piped mound.

Step 4: Bake

1. Bake Choux: Bake in the preheated oven for about 25-30 minutes, or until the choux are puffed and golden brown. Avoid opening the oven door during baking.
2. Cool: Once baked, turn off the oven and crack the door open. Let the choux cool in the oven for about 10 minutes before transferring them to a wire rack to cool completely.

Step 5: Prepare the Filling

1. Whip Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 6: Assemble the Choux au Craquelin

1. Fill Choux: Once the choux are completely cool, use a small knife to make a hole in the bottom of each. Pipe the whipped cream filling into each choux until filled.
2. Serve: Arrange the filled choux on a serving platter and enjoy!

Nutritional Information

Here’s a quick overview of the nutritional content of Choux au Craquelin (per piece, based on 12 servings):

Nutrient	Amount per Serving
Calories	150
Protein	2g
Fat	10g
Carbohydrates	14g
Fiber	0g
Sugar	5g

Tips for Customization

• Flavor Variations: Add cocoa powder to the choux pastry for chocolate choux, or flavor the whipped cream with different extracts (like almond or orange).
• Filling Options: Experiment with different fillings such as pastry cream, fruit compote, or flavored whipped creams.
• Presentation: Dust with powdered sugar or drizzle with chocolate sauce for an elegant touch.

Conclusion

Choux au Craquelin are a delightful pastry that combines the lightness of choux with a crunchy topping, making them a perfect dessert for any occasion. With their airy texture and creamy filling, these treats are sure to impress your guests. Enjoy this delightful recipe!