Choux Au Craquelin (Homemade Cream Puffs)

Today I’ll show you how to make a true French classic – cream puffs with a crisp craquelin topping and a smooth, creamy filling. This light, airy dessert is simply irresistible!

These little buns, called choux in French, have a delicate shell that melts in your mouth, paired with a silky milk-based cream that adds a rich, comforting flavor. They look elegant and neat — perfect for both a festive table and a cozy evening treat.

This recipe is great for confident beginners and anyone wanting to master choux pastry. Just follow the steps carefully and pay attention to the details — the results will be worth it!

P.s. You can see the same step-by-step recipe with more photos and video on my website yumchief.com or YouTube channel. I'd be happy if you check it out and leave a like and comment! It will help me a lot, thank you! ❤️

Ingredients

For the craquelin:

1. Butter — 33 g
2. Sugar — 40 g
3. Flour — 40 g

For the choux pastry:

1. Butter — 60 g
2. Water — 62 ml
3. Milk — 62 ml
4. High-protein flour (11–13 g protein per 100 g) — 70 g
5. Eggs — 3 pcs

For the cream filling:

1. Egg yolk — 2 pcs
2. Sugar — 40 g
3. Flour — 20 g
4. Milk — 200 ml
5. Cream 35% — 170 ml
6. Powdered sugar — 15 g

Making the craquelin:

Start by making the craquelin – a thin layer of dough that forms the signature cracked topping.

In a bowl, mix 33 g of softened butter with 40 g of sugar until smooth. Add 40 g of flour and knead into a soft dough.

Place the dough on one half of a sheet of parchment paper, then fold the other half over it. Fold the edges to form a rectangle.

Fold the baking sheet in half and cover the dough with one half of the sheet. Then, fold the edges of the sheet to form a rectangle.

Roll the dough out to about 2–3 mm thick. Transfer it (still in the parchment) onto a board and freeze for 15 minutes.

Once firm, cut out small circles (about the size of your buns – I used a 4 cm shot glass). Gather scraps, re-roll, and cut more if needed.

Keep the craquelin discs in the freezer until you're ready to bake.

Making the choux pastry:

Crack 3 room-temperature eggs into a bowl, beat with a fork, and set aside (don’t refrigerate them).

In a small saucepan, combine 62 ml of water, 62 ml of milk, and 60 g of butter. Heat gently until the butter melts.

Turn up the heat, bring to a boil, let it bubble for 10 seconds, then remove from heat.

Sift in 70 g of high-protein flour (gluten is key here). Mix with a spatula until smooth and lump-free.

Once the flour absorbs all the liquid, return the pan to the stove on medium-low heat. Cook for 1–1.5 minutes, stirring constantly, until the dough is smooth and silky.

Transfer the dough to a bowl, spread it out, and let it cool for 1–2 minutes.

Gradually mix in the beaten eggs, adding them in 4–5 parts. Mix well after each addition. You're aiming for a thick, stretchy puree. You might not need all the eggs.

When the dough flows off the spatula in a wide ribbon forming a “V” shape, it’s ready.

Transfer it to a piping bag. Preheat the oven to 210 °C (410 °F).

Baking the buns:

On a parchment-lined baking sheet, use a cookie cutter to dust outlines with flour, leaving 4–5 cm between each.

Pipe choux dough onto the marked spots. Place a frozen craquelin disc on top of each and gently press down.

Bake at 210 °C for 10 minutes, then reduce to 180 °C and bake another 12–15 minutes until golden.

Let the pastries cool completely — they should be crispy outside, soft inside.

Making the custard:

For a light, butter-free cream: whisk 2 egg yolks, 40 g of sugar, and 20 g of flour until pale yellow.

Heat 200 ml of milk to a boil, then slowly pour it into the yolk mixture, stirring constantly.

Return everything to the saucepan and cook over medium heat, stirring until thick. When it bubbles with large blops, it’s ready.

Transfer the custard to a shallow bowl, cover with plastic wrap touching the surface, and chill in the freezer for 15 minutes.

Meanwhile, whip 170 ml of heavy cream with 15 g of powdered sugar until soft peaks form.

Fold the chilled custard into the whipped cream. Transfer to a piping bag with a metal tip for easy filling.

Filling the buns:

Make a small hole in the bottom of each bun (I used a chopstick).

Pipe the cream into the buns, turning them slightly as you fill. For best results, fill them 1–2 hours before serving and chill — this helps the cream set and softens the buns.

Your delicate choux buns with creamy filling are ready. Enjoy!