Cookie (Craquelin):


Easy Cream Puffs (Best Recipe! Crispy Cream Choux, Choux Au Craquelin)

Cookie (Craquelin):

33g room temperature unsalted butter

40g sugar

40g all-purpose flour


65g all-purpose flour

65g milk

65g water

60g unsalted butter

2g salt

3 eggs


2 egg yolks

35g sugar

10g cornstarch

200g milk

1 tsp vanilla extract (optional)

170g heavy cream

17g sugar


1. Cookie (Craquelin):

Cream butter and sugar until light and fluffy.

Add flour and mix until a dough forms.

Roll dough between two sheets of parchment paper to desired thickness.

Chill in the refrigerator.

2. Choux:

Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.

In a saucepan, combine milk, water, butter, and salt. Bring to a boil.

Add flour all at once, stirring vigorously until mixture forms a ball.

Transfer mixture to a mixing bowl. Let cool slightly.

Gradually add eggs, one at a time, mixing well after each addition until smooth.

Pipe or spoon choux onto prepared baking sheets. Top each with a disc of craquelin.

Bake for 15-20 minutes until golden brown and puffed. Do not open the oven door while baking.

Let cool on a wire rack.

3. Cream:

In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and creamy.

In a saucepan, heat milk until steaming.

Gradually whisk hot milk into egg yolk mixture.

Return mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened.

Remove from heat. Stir in vanilla extract. Let cool completely.

In a separate bowl, whip heavy cream and sugar until stiff peaks form.

Fold whipped cream into cooled custard until smooth.

4. Assembly:

Fill cooled choux with cream using a piping bag.

Serve immediately or refrigerate until ready to serve.

Enjoy these delicious crispy cream puffs! 

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