Pastry Cream Puffs

by

Pastry Cream Puffs (Choux au Craquelin) – Crispy, Light & Filled with Cream

These Pastry Cream Puffs, also known as Choux au Craquelin, combine a light and airy choux pastry with a thin cookie topping that bakes into a golden, crispy shell. Filled generously with a luscious cream cheese whipped filling, each bite is a perfect blend of crunch and creaminess. Whether served as an elegant dessert or a show-stopping treat for guests, these cream puffs are as fun to make as they are to eat!

Ingredients

For the Choux Pastry:

  • 70 g water (5 tbsp)
  • 50 g unsalted butter (3½ tbsp)
  • 60 g all-purpose flour (8 tbsp)
  • 2 medium eggs
  • Pinch of salt

For the Cookie Craquelin Topping:

  • 50 g unsalted butter (3½ tbsp), softened
  • 50 g granulated sugar (4 tbsp)
  • 50 g all-purpose flour (6½ tbsp)
  • Pinch of salt

For the Whipped Cream Filling:

  • 400 g heavy cream (14 oz)
  • 100 g cream cheese, preferably Philadelphia (4 oz)
  • 1 tsp vanilla extract
  • Granulated sugar, to taste

Instructions

1. Make the Cookie Craquelin Topping

In a mixing bowl, cream together softened butter and sugar until smooth. Mix in the flour and a pinch of salt to form a dough.

Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thick. Transfer the rolled dough to the refrigerator and chill for at least 1 hour, or until firm.

2. Prepare the Choux Pastry

In a saucepan over medium heat, combine water, butter, and a pinch of salt. Once the butter has melted and the mixture starts to boil, reduce the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.

Let the dough cool for 10 minutes. Then, transfer it to the bowl of a stand mixer. Beat in the eggs one at a time until the dough becomes smooth, glossy, and pipeable.

3. Shape and Assemble the Cream Puffs

Preheat your oven to 390°F (200°C). Line a baking sheet with parchment paper.

Transfer the choux dough to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet, spacing them apart.

Remove the chilled craquelin dough from the fridge and cut out discs the same size as your piped choux mounds. Gently press one disc onto each mound of choux dough.

4. Bake

Bake in the preheated oven for 20–25 minutes, until the cream puffs are puffed and golden. Then turn off the oven, slightly open the door, and let them sit inside for another 15–20 minutes to dry out and crisp up.

Let the puffs cool completely before filling.

5. Make the Whipped Cream Filling

In the bowl of a stand mixer, combine heavy cream and cream cheese. Beat on medium-high speed until slightly thickened, then add vanilla and sugar to taste. Continue whipping until medium to stiff peaks form.

Transfer the filling to a piping bag fitted with a small round tip.

6. Fill the Cream Puffs

Pierce the bottom or side of each puff and pipe in the cream filling until the puff feels full and heavy.

Tips & Notes

  • This recipe makes about 9 large cream puffs.
  • For smaller cream puffs, reduce baking time to 15 minutes, but always let them rest in the turned-off oven to dry and set.
  • You can dust the tops with powdered sugar or dip them in melted chocolate for an extra finish.

Why You’ll Love These Cream Puffs

  • Delicate crunch from the cookie topping
  • Light, airy interior
  • Rich and creamy filling
  • Perfect for parties, tea time, or indulgent weekends

 

Leave a Comment