How to Make Choux au Craquelin My Way – The Crunchy Cream Puff
- shanespencer2
- Sep 20
- 2 min read
Light, crisp, and absolutely stunning — this is Choux au Craquelin, the French pastry that transforms cream puffs into a fine dining experience. Check out how to make Choux au Craquelin.
Each puff is topped with a delicate craquelin crust for that signature crunch, then filled with silky strawberry pastry cream, a cloud of whipped Chantilly cream, and finished with a vibrant strawberry purée.
For the final touch? Basil flowers, a dusting of freeze-dried strawberry powder, and a touch of edible gold — a balance of crunch, cream, fruit, and elegance that makes this pastry truly unforgettable.
📺 Watch the full recipe here:
Why You’ll Love This Choux au Craquelin Recipe
👨🍳 Follow along for:
Step-by-step pastry tips
Craquelin secrets for perfect crunch
Michelin-inspired plating techniques you can recreate at home
Whether you’re a baker or a food lover looking for a show-stopping dessert, this recipe will help you create cream puffs with a professional finish.
Choux au Craquelin Recipe
🥖 Pâte à Choux (Choux Pastry)
65 g milk (¼ cup)
65 g water (¼ cup)
60 g butter (¼ cup / ½ stick)
20 g sugar (1 ½ tbsp)
2 g salt (⅓ tsp)
71 g bread flour (½ cup + 1 tbsp)
110 g eggs (about 2 large eggs)
Craquelin (Crispy Cookie Topping)
60 g butter, room temp (¼ cup / ½ stick)
80 g all-purpose flour (⅔ cup)
75 g brown sugar (⅓ cup + 2 tsp, packed)
Natural red food coloring (few drops, optional)
2 tbsp freeze-dried strawberry powder (optional)
🍓 Strawberry Purée
300 g strawberries (2 cups, hulled & chopped)
🍓 Strawberry Pastry Cream
480 ml milk (2 cups)
100 g sugar (½ cup)
4 large egg yolks
25 g cornstarch (3 tbsp)
30 g unsalted butter (2 tbsp)
1 tsp vanilla extract
Pinch of salt (~⅛ tsp)
🥛 Whipped Chantilly Cream
150–300 ml heavy whipping cream (⅔–1 ¼ cups)
2–4 tbsp powdered sugar (to taste)
1–2 tbsp vanilla extract (depending on preference)
Tools & Equipment I Used
Get your tools and equipment here 👇
Comments