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Choux Au Craquelin

Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 65 mins
Choux au craquelin is a true masterpiece of pastry art. It’s a delicate and elegant treat that is both visually stunning and incredibly delicious. The choux pastry is perfectly crisp on the outside, with a light and airy interior that’s just waiting to be filled with an irresistible pastry cream.


  • Silicone baking sheet
  • Baking tray
  • Nonstick pan
  • Silicon spatula
  • Round cookie cutter
  • Piping bag
  • Parchment paper
  • Rolling pin (or bottle)
  • Scale



  • 100 g milk
  • 100 g water
  • 70 g salted butter
  • 200 g eggs
  • 100 g all-purpose flour


  • 120 g all-purpose flour
  • 120 g granulated sugar
  • 100 g salted butter (room temperature)




  1. In a large mixing bowl, add room temperature salted butter and granulated sugar.
  2. Using a spatula, mix until combined (if you are using cold butter, it may be easier to mix with your hands rather than a spatula). Use a sifter to add the all-purpose flour.
  3. Using your hand kneed the mixture until combined.
  4. Using two sheets of parchment paper, sandwich the dough between the sheets, and flatten with a rolling pin, being sure to not roll the dough out too thin. Place the flattened sheet of dough into the refrigerator to chill for 10-15 minutes.
  5. Remove the sheet of dough from the refrigerator and use a round cookie biscuit cutter to cut out your craquelin. Place cut out craquelins in the refrigerator, until it’s time to assemble the chouxs.


  1. In a medium nonstick pan, add water, milk, and salted butter.
  2. Put mixture on medium heat, stirring continuously, and remove from heat once the salted butter has melted.
  3. Add in your all-purpose flour, and vigorously stir until smooth and free of clumps – then place pan back on heat.
  4. This next step is the most important in making the choux: you must make sure your choux paste is as dry as possible.On medium heat, contiuously stir the paste to get rid of moisture, be careful not to use high heat as this can burn the paste. Stir paste on medium heat for approximately 5 minutes, or until your paste looks dry – then remove from heat, and let cool slightly.
  5. In a medium bowl, whisk your eggs.
  6. Add half of the eggs to the paste and use a spatula to fold until combined. The mixture will initially look lumpy like raw scrambled eggs, but don’t worry! Just continue folding.
  7. Once the eggs have mixed completely into the paste, add your remaining egg and repeat the step above.
  8. When complete, your choux paste should have a smooth, creamy appearance.
  1. Add your choux paste into a piping bag, cut the tip of the bag, and then pipe the paste onto a silicone baking sheet, be sure to leave a good amount of space between each choux.
  2. Remove your craquelin from the refrigerator, and place one on top of each choux.
  3. You are going to bake the chouxs for 40 minutes total, alternating between 3 different temperatures:
  4. First: Bake at 375°F (190°C) for 15 minutes.
  5. Second: Reduce heat to 338°F (170°C), and bake for another 15 minutes.
  6. Third: Reduce heat to 302°F (150°C) bake them for another 10 minutes.
  7. Remove your baking sheet from the oven.
  8. Let the chouxs rest on the baking tray for 10 minutes before touching them. The choux needs to be completely cooled before using.


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