Last updated on February 6th, 2026.
Choux au Craquelin are light, airy choux puffs topped with a thin disc of buttery sugar dough that bakes into a crisp, crackly shell. Think crispy, puffed pastry vibes, not puff pastry, but that same shatter-then-melt moment, wrapped around a tender, hollow interior made for fillings
Craquelin is basically a cookie dough high in sugar and butter, as it bakes, the sugar melts and caramelizes while the butter spreads, forming a thin, crisp layer that cracks beautifully as the choux puffs and stretches the dough.
That cookie layer adds sweetness, creates that irresistible crunchy top, and, most importantly, the weight of the craquelin gently presses on the choux as it rises, keeping the puffs tall, predictable, and perfectly symmetrical. I like to pipe the choux in a heart shape and place a heart shaped craquelin on top.
Make It
Start by making the craquelin dough, because it is rich in butter, it needs some time to chill while you make the choux. Here are my tips and troubleshooting for best results:
- Sugar. The sugar not only adds sweetness but also adds a crispy texture and help the cookies spread as they bake. Which is why it is important to use light brown or granulated sugar. To make a colorful craquelin, add a few drops of food coloring and only use granulated sugar.
- Make sure the butter is soft and at room temperature to prevent from having any lumps in the dough.
- Once the dough is ready, roll it between two layers of parchment paper, then refrigerate. The idea is to have a chilled dough that is easy to cut, and handle.
- Roll it to about 1/8-inch thick, it should be thick enough to cut and lift, but thin enough so it can spread and not weight the cream puffs so they won’t puff.
Assembling & Baking
- Do not be tempted to bake large cream puffs; 2-2.5 inches is ideal. Remember that they puff during baking. The larger they are, the more they will lose their shape.
- Do not open the oven door during baking. It will deflate the pastries.
- Allow the pastries to cool in the oven, with the oven off, and the door shut for about 15 minutes, then crack open the door before removing the baking tray from the oven.
- Only fill the pastries when they have completely cooled.
- Cut the cookie slightly bigger than the choux pastry dough. Remember that the dough will puff during baking and double its size by 2-3 times. I like to mark the circles and pipe the dough slightly smaller.
Tip: How To Fill?
There are two ways to fill the pastries. Choose the way you think works for you best:
- Use a serrated knife to cut the crackly top and fill the bottom. This method is excellent when you fill with a fruit filling or serve the pastry as the star dessert.
- Poke a small hole at the bottom of each choux (or side), then pipe the filling. Great when you want to coat the pastry with chocolate or when you make a croquembouche. Note that you will need a pastry bag and a special filling tip.
Filling ideas
The crunchy cookie crust makes this classic dessert the perfect vessel for all your favorite fillings:
- Creme Legere. My favorite and the classic option, creamy pastry cream (or pistachio pastry cream), folded with whipped cream.
- Chocolate cremeux.
- Lemon curd folded with whipped cream.
- Pistachio cream.
- Pistachio Praline.
Storing, Freezing, and making ahead of time
Freezing: bake the pastries, then freeze them in a storage bag or an airtight container for up to four weeks. Bake for 5-10 minutes at 300F to make them crispy again.
Store: unfilled, store at room temperature uncovered. If filled with perishable, store in the refrigerator for up to three days.
Making ahead of time: You refrigerate the craquelin disk for up to 24 hours (longer might dry it out). Note that it might lose its crispy texture. The pastries can be stored at room temperature and empty for up to 3 days.
Crispy Cream Puffs (Choux Au Craquelin)
Ingredients
Craquelin
- 1/2 Stick Unsalted butter, softened (60 g /.2 oz)
- 1/2 Cup Light brown sugar (100 g / 3.5 oz)
- 1/2 Cup (+1 tsp) all-purpose flour (70 g / 2.5 oz)
Cream Puffs
- 1 Stick Butter (113 g / 4 oz)
- 1 Cup Water or milk (240 ml / 8 oz)
- 4 Large Eggs, room temperature
- 1 Cup Bread or all-purpose flour (120 g / 4 oz)
Instructions
For the Craquelin
- In a medium bowl, using a spoon beat together the butter and sugar until combined.
- Add the flour and mix to incorporate.
- Place the dough between two pieces of parchment paper and roll it 1/8" thick. Place in the refrigerator to set.
For the Cream Puffs
- Preheat oven to 390F, line a cookie pan with parchment paper and trace 12-inch rounds or hearts using a cookie cutter. Turn the paper upside down so the marker ink will be facing down.
- In a medium pan, place the milk and butter and cook over medium heat.
- Once the butter has melted, add the flour and use a wooden spoon to incorporate the flour with the liquid.
- Keep stirring and cooking until the mixture reaches 175F (79C), or for about 2 minutes over low-medium heat, until notice that the dough is smooth and the sides of the pan are clean
- Remove from heat and place the dough in a bowl of a standing mixer fitted with the paddle attachment. Beat on low to allow the dough to cool.
- Once the dough cooled (no steam is releasing), add the eggs and mix to a smooth batter. It may seem to curdle which is normal, just keep beating.
- Fill a pastry bag with a round tip (Wilton #12 or #199) and pipe the dough as you trace the shapes on the prepared pan.
- Remove the craquelin from the refrigerator and use the cookie cutter to cut out the cookies. Gently lift the craquelin and place it on the piped cream puffs dough. Repeat with the rest.
- Bake for 10 minutes, then reduce the temperature to 365F and bake for additional 11 minutes.
- Allow the pastries to cool in the oven with the door shut for 10 minutes, then slightly open the door for another 10 minutes. Remove from the oven.
Notes
- Use all room-temperature ingredients.
- Use a kitchen scale to measure the ingredients for the best results.
- Do not open the oven door during baking and the first 10 minutes afterward.
- Use water instead of milk.
- Cut the butter into 1-inch pieces so it will melt as soon as the milk/water boil.
- Store the pastry at room temperature for up to 5 days, covered. Freeze for up to 4 weeks in a freezer bag or an airtight container.
Can you fill these with pastry cream? What else to fill them? After the puffs cool just poke a hole and fill like for bavarian cream donuts?
Thanks. Looking forward to making these.
Hi Maureen
Yes, you can fill them with pastry cream; you can either poke a hole and fill or slice in half, fill and top again.
I made the heart shaped cream puffs for my class and everyone loved it, I used your Bavarian cream filling. Was a big hit, thank you.