Name: Chocolate Choux au Craquelin Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 1 cup whole milk; 1 cup heavy cream; 5 large egg yolks; ⅔ cup granulated sugar; 3 tablespoons cornstarch; ¼ teaspoon table salt; 4 oz 60% chocolate, finely chopped; 2 tablespoons unsalted butter, softened and cut into 2 pieces; 1 ½ teaspoons vanilla extract; ⅓ cup unsalted butter, softened; ⅓ cup light brown sugar, firmly packed; ½ cup all-purpose flour; 1 ½ tablespoons natural cocoa powder; ⅛ teaspoon salt; 1 cup water; ½ cup unsalted butter, cut into 8 pieces; ¼ teaspoon table salt; 1 cup all-purpose flour; 4 large eggs

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Introduction

Chocolate Choux au Craquelin offers a delightful combination of light, airy choux pastry topped with a crisp, cocoa-flavored craquelin and filled with rich chocolate pastry cream. This sophisticated French dessert is perfect for impressing guests or treating yourself to a luxurious homemade treat.

The image shows round cream puffs with a crackled, brown top layer and a light golden bottom layer arranged on a rose-gold cooling rack over a white and black striped cloth on a white marbled surface. One cream puff is cut open in the center showing a smooth, glossy chocolate cream filling inside. Around the rack, there are pink flowers placed for decoration, and at the top left, a white bowl filled with thick chocolate cream sits partially wrapped in crumpled foil paper. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk
1 cup heavy cream
5 large egg yolks
⅔ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon table salt (for pastry cream)
4 oz 60% chocolate, finely chopped
2 tablespoons unsalted butter, softened and cut into 2 pieces
1 ½ teaspoons vanilla extract
⅓ cup unsalted butter, softened (for craquelin)
⅓ cup light brown sugar, firmly packed
½ cup all-purpose flour (for craquelin)
1 ½ tablespoons natural cocoa powder
⅛ teaspoon salt (for craquelin)
1 cup water
½ cup unsalted butter, cut into 8 pieces (for pâte à choux)
¼ teaspoon table salt (for pâte à choux)
1 cup all-purpose flour (for pâte à choux)
4 large eggs (for pâte à choux)

Instructions

Step 1: Prepare the chocolate pastry cream. In a large measuring cup, whisk together the milk, cream, and egg yolks until fully combined. In a medium saucepan, whisk sugar, cornstarch, and ¼ teaspoon salt.
Step 2: Slowly drizzle the egg mixture into the saucepan while whisking constantly to avoid lumps. Heat over medium, whisking until the mixture thickens to pudding consistency, about several minutes.
Step 3: Remove from heat and strain the mixture through a fine mesh into a heatproof bowl. Immediately add chopped chocolate and butter; stir until melted and smooth. Stir in vanilla extract.
Step 4: Let the pastry cream cool at room temperature for 15-20 minutes, stirring occasionally. Cover with plastic wrap pressed directly on the surface and refrigerate until needed.
Step 5: Make the craquelin by beating butter and brown sugar together in a bowl until combined. In another bowl, whisk flour, cocoa powder, and ⅛ teaspoon salt, then stir into the butter mixture until crumbly but clinging.
Step 6: Form the dough into a ball, flatten into a disk, and roll between parchment sheets to ⅛” thickness (about 11×9”). Cut 2” circles using a round cutter and place on a baking sheet. Freeze until firm, about 30 minutes.
Step 7: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 8: For the pâte à choux, combine water, butter, and ¼ teaspoon salt in a saucepan. Bring to a rolling boil over medium-high heat.
Step 9: Reduce heat to medium-low and add flour all at once, stirring continuously until the dough forms a ball that pulls away from the pot’s sides. Remove from heat and stir for 1-2 more minutes to cool slightly.
Step 10: Add eggs one at a time, mixing thoroughly after each addition until smooth and velvety, even if it looks separated at first.
Step 11: Transfer dough to a piping bag fitted with a 1A tip or one with the end cut off. Pipe mounds about 1.5″ wide and 1″ tall onto the baking sheet spaced 1.5″ apart.
Step 12: Retrieve craquelin circles from the freezer and gently place one on top of each piped mound.
Step 13: Bake for 35-40 minutes until dry and lightly golden. Remove from oven and carefully pierce each puff near the bottom to release steam. Return to the oven, door slightly open, and turn off heat. Let sit for 10 minutes.
Step 14: Allow puffs to cool completely on the baking sheet.
Step 15: Fill a piping bag with chocolate pastry cream. Insert the tip into each puff’s hole and pipe filling inside evenly.

Tips & Variations

For a different flavor, substitute the chocolate with white chocolate or add a hint of espresso powder to the pastry cream.
If craquelin dough is too sticky to cut, chill it longer in the freezer before cutting circles.
Ensure the pâte à choux dough cools slightly before adding eggs to prevent cooking them prematurely.
Use a fine mesh strainer to ensure a smooth pastry cream texture without lumps.

Storage

Store filled choux pastries in an airtight container in the refrigerator for up to 2 days. For best texture, consume within 24 hours as the craquelin may soften over time. Reheat gently in a low oven if you prefer them warm, but avoid microwaving to preserve crispness.

How to Serve

The image shows several round cream puffs with a rough, brown top layer and a light golden bottom layer arranged on a copper-colored wire cooling rack over a white marbled surface. One cream puff is cut open in the center foreground, revealing two layers inside: a thin, airy golden-brown pastry shell layered with a smooth, rich, dark brown chocolate cream filling. Soft pink and purple flowers are scattered around the rack, adding a delicate touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chocolate pastry cream ahead of time?

Yes, the chocolate pastry cream can be made up to 2 days in advance. Keep it covered with plastic wrap pressed on the surface and refrigerated until ready to use.

What can I use if I don’t have a piping bag?

If you don’t have a piping bag, use a resealable plastic bag with a small corner snipped off. This allows you to pipe the dough and pastry cream easily and with control.