Cream Puff Crack Buns Choux au Craquelin

Name: Cream Puff Crack Buns Choux au Craquelin
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 12 servings
Cuisine: French
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup brown sugar; 3/4 cup all-purpose flour; 1/2 cup unsalted butter (cut into pieces); 1 cup water; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs

90 min 12 servings Medium

All Recipes

Delight in these crisp, airy cream puff crack buns, known as choux au craquelin, with a delightful crumbly topping.

Prep

30 min

Cook

30 min

Total

90 min

Servings

Difficulty

Medium

Experience the exquisite delight of cream puff crack buns, or choux au craquelin, a classic French pastry with a twist. These delectable treats feature a crisp, crumbly topping that adds a delightful texture contrast to the light and airy cream puffs. Perfect for both special occasions and everyday indulgence, this version of choux au craquelin ensures a perfect balance of flavours and textures. With a rich history in French patisserie, these buns are loved by pastry enthusiasts for their elegance and deliciousness. Whether you're new to pastry-making or a seasoned baker, this recipe is designed to help you create the perfect choux au craquelin with ease.

Instructions

Make the Craquelin

In a bowl, cream together butter and brown sugar until smooth. Add flour and mix until a dough forms. Roll out between parchment paper to 3 mm thick, freeze for 30 minutes.

Pro tip: Rolling the craquelin dough between parchment paper prevents sticking.

Prepare Choux Pastry

Preheat oven to 200°C (400°F). In a saucepan, combine butter, water, and salt. Bring to a boil. Add flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides.

Pro tip: Cook the dough for an extra minute to dry it out slightly.

Incorporate Eggs

Transfer dough to a mixing bowl. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

Pro tip: The dough should be thick enough to hold its shape but still pipeable.

Pipe the Choux

Line a baking sheet with parchment paper. Pipe small mounds of dough (about 5 cm wide) onto the sheet, spaced apart.

Pro tip: Use a damp finger to smooth out any peaks.

Top with Craquelin

Cut the chilled craquelin into circles slightly larger than the choux mounds. Place a craquelin circle on top of each mound.

Pro tip: The craquelin will crackle and spread as it bakes, creating a lovely texture.

Bake the Choux

Bake in the preheated oven for 25-30 minutes until puffs are golden brown and firm. Do not open the oven door during baking.

Pro tip: Check for doneness by ensuring the puffs are firm and hold their shape.

💡

Tips & Tricks

Ensure the pâte à choux dough is smooth and glossy for the best puffs.
Chill the craquelin dough to make it easier to handle.
Use a piping bag for uniform choux sizes.
Keep the oven door closed during baking to prevent deflation.

Frequently Asked Questions

What is choux au craquelin?

Choux au craquelin is a French pastry that combines a crisp, crumbly topping with light and airy cream puff pastry.

How long do choux au craquelin last?

Choux au craquelin can be stored in an airtight container for up to 2 days. Re-crisp in a 180°C (350°F) oven if needed.

Can I freeze cream puff crack buns?

Yes, you can freeze the baked buns. Reheat in an oven at 180°C (350°F) until crisp.

Why did my choux pastry deflate?

Choux pastry may deflate if the oven door is opened during baking or if the dough is undercooked.

Can I make choux pastry in advance?

Yes, you can prepare the dough ahead of time and refrigerate it for up to a day before baking.

Serving Suggestions

Serve your cream puff crack buns choux au craquelin with a dusting of icing sugar for an elegant presentation. Pair them with a cup of coffee or tea for a delightful afternoon treat. These buns can be made ahead of time; store them in an airtight container for up to 2 days. If desired, re-crisp them in a 180°C (350°F) oven for a few minutes before serving.

Nutrition per serving

210

Calories

Protein

12g

Fat

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