choux au craquelin

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy!

Choux au Craquelin (Cream Puffs) with Passionfruit Cream

passionfruit juice (I whizzed passionfruit pulp

seeds)

Lemon Juice

eggs

Sugar

salt

vanilla bean paste

Unsalted butter,

unsalted butter,

all-purpose flour

dark brown sugar

whole milk

water

unsalted butter, cubed

Kosher Salt

All-purpose flour

eggs, lightly beaten,

Heavy Cream, Cold

passionfruit cream

Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water.

Combine the passionfruit juice, lemon juice, egg yolks, eggs, sugar, salt, and vanilla bean paste in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks.

Cook the mixture, whisking constantly, until it reaches 180°f / 80°c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature.

Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140°f / 60°c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished.

Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use.

PASSIONFRUIT CREAM

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead).

CRAQUELIN

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward.

Fit a large piping bag with a large round piping tip.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate.

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray - you should end up with about 24 mounds.

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns.

CHOUX AU CRAQUELIN

Place the heavy cream and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until stiff peaks form, then fold in the passionfruit cream. Transfer to a piping bag fitted with an open star tip - I used an Ateco #827.

PASSIONFRUIT WHIPPED CREAM

Transfer the remainder of the passionfruit cream to a piping bag fitted with a round tip.

Using a sharp bread knife, cut the tops off the cream puffs, about three quarters of the way up.

Pipe passionfruit cream into about the bottom third of the cream puff, then top with a swirl of the passionfruit whipped cream. Top with the choux lid you cut off earlier.

Finish with gold leaf if desired. Chill until ready to serve. Store remainders in the fridge - I like to keep them loosely tented with plastic wrap rather than in an airtight container to stop them from going soggy.

ASSEMBLY

Super easy to follow recipe, and the choux buns turned out great! Nice and puffy and just a hint of sweetness.

Made the choux (but with a different filling) and oh my god! F****** amazing. Such an easy recipe to follow, and the flavors and textures were absolutely spot on. Tend to deal with collapse and doughiness with other puffs, but totally perfect this time!

I am requested to make these all the time. They are WONDERFUL and they look impressive while being easy to make. Thank you for another great recipe!

This passionfruit cream may be one of the best things I've ever made. I don't know that any other choux filling will be able to top it!!

First time ever making choux au craquelin and it turned out amazing! I have an obsession with passionfruit so knew I had to make these. Thanks for a great recipe (:

Le craquelin donne une finition digne des grands chefs pâtissiers et ne dénature pas le goût d'un choux traditionnel. De plus, la réalisation est d'une simplicité déconcertante : du sucre roux, du beurre et de la farine.Voici les quantités pour environ une cinquantaine de choux craquelin avec une petite touche personnelle : de la fève tonka.

Choux craquelin

g de farine

g de sucre roux

g de beurre

oeufs

cl de lait

c. à s. de sucre en poudre ou sucre semoule

cl d'eau

½ fève tonka

pincée de sel ou sel fin

Réaliser le craquelin

M&amp;eacute;langer tous les ingr&amp;eacute;dients ensemble et former une boule de p&amp;acirc;te.L&#039;&amp;eacute;taler entre 2 feuilles de papier sulfuris&amp;eacute; sur 3 millim&amp;egrave;tres d&#039;&amp;eacute;paisseur environ et placer au cong&amp;eacute;lateur le temps de pr&amp;eacute;parer la p&amp;acirc;te &amp;agrave; choux.

Réaliser la pâte à choux

Dans une casserole sur feu doux faire chauffer le lait, l&#039;eau, le sucre, le beurre coup&amp;eacute; en tr&amp;egrave;s petits d&amp;eacute;s et la f&amp;egrave;ve de tonka. A l&#039;&amp;eacute;bullition et quand le beurre est fondu, retirer la casserole du feu, ajouter la farine en une fois et remuer de fa&amp;ccedil;on tr&amp;egrave;s &amp;eacute;nergique pour donner de la consistance &amp;agrave; la p&amp;acirc;te.Remettre la casserole sur feu doux pendant 1 minute pour ass&amp;eacute;cher la p&amp;acirc;te.Dans le bol du robot m&amp;eacute;nager ajouter les oeufs un par un.&amp;nbsp;La p&amp;acirc;te est pr&amp;ecirc;te lorsqu&#039;elle devient lisse et brillante et former un ruban en retombant.

Faire cuire la pâte à choux

Pr&amp;eacute;chauffer votre four &amp;agrave; 175&amp;deg;. Mettre la p&amp;acirc;te dans une poche &amp;agrave; douille et former des petits tas de 3cm de diam&amp;egrave;tre environ sur une plaque recouverte d&#039;un papier cuisson.&amp;nbsp;D&amp;eacute;couper des cercles dans le craquelin en fonction de la taille de vos choux et les d&amp;eacute;poser sur les choux.Cuire les choux 20-25 minutes selon votre four et les laisser refroidir dans le four &amp;eacute;teint, en ouvrant la porte.

These Vanilla Bean Cream Puffs or Vanilla Bean Choux au Craquelin are the perfect dessert. Crispy cream puffs are topped with a layer of craquelin and filled with a simple Vanilla Bean diplomat cream. 

Vanilla Bean Cream Puffs (Choux au Craquelin)

granulated sugar

cornstarch

egg yolks

tsp Heilala Vanilla Bean Paste

heavy whipping cream, for making diplomat cream

Salt

In a large bowl, whisk together the sugar and cornstarch. Add the egg yolks, Heilala Vanilla Bean Paste, and salt. Whisk well to combine.

In a medium pot, warm the milk until there is movement just around the edges of the milk - do not bring it to a boil.

Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and cornstarch mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick.

Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Strain into a container and transfer to an airtight container and press a piece of plastic wrap directly on the surface of the pastry cream. Refrigerate until totally cold. Can be made up to 2 days in advance - see 'assembly' for instructions on making diplomat cream.

VANILLA BEAN PASTRY CREAM

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead). 

Preheat the oven to 400°f / 200°c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 1/2” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” (5cm) between each), then flip over the baking sheet so that the side with the drawing is facing downward.

Fit a large piping bag with a large round piping tip (I used an ateco #805)

In a medium pot, combine the milk, water, butter, salt, Heilala Vanilla Bean Paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. Perform the 'v' test again to check consistency.

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray. If you need another tray to pipe your choux on, create another template using the parchment and a cookie cutter.

Bake the cream puffs for 15 min at 400°f / 200°c, then turn down the oven to 350°f / 180°c, and bake for a further 15-20 minutes, until puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400°f / 200°c, and repeat the baking process with the puffs.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Remove the bowl from the mixer. Briefly mix up the chilled vanilla pastry cream to loosen, then weigh out 675g pastry cream. Carefully fold the measured pastry cream through the whipped cream, until combined. Transfer to a large piping bag fitted with a Bismarck tip or a round piping tip. Using a chopstick, carefully poke a hole in the bottom of each cream puff.

Working with one at a time, insert the end of the piping tip into the cream puff, and pipe the diplomat cream in until you feel the cream puff fill and become heavy. It will take a few to get the hang of it - just wipe off any excess that may spill out from over filled puffs.

Lightly dust the cream puffs with powdered sugar.

Serve within a few hours of filling. Store leftovers in the fridge in an airtight container.

I always wanted to make choux but always thought it'd be too difficult for a novice baker like me. I tried this recipe today and they are so delicious and not difficult at all! For the filling I used the left over chocolate and peanut buttercream from your cupcake recipe (I'd made those last week and frozen the excess cream) and I'm feeling pretty smug right now 😅 I also used a bit of food colouring for the craquelin, hence the difference in shades here and there, bit of fun, innit?

Incredible!  I consider Erin to be the best most reliable baker I know.  I have great results everytime I try her recipes.  I brought these Choux Buns to a party last night and everyone was speechless. They all said I should sell them because they were that good.  All I can say is Dianne you fucked up and made a fool of yourself for not trying this recipe. I will forever believe in scale measurements for accurate baking!  Thanks again Erin for all your hard work, and thank you for sharing with us.

Erin can do no wrong.  I know when making one of her recipes it will turn out perfectly every time.  This was my first time making Craqulein and it turned out beautifully. I brought these to a friend's house and they couldn't stop raving about them.

Great recipe! Easy to follow instructions. Absolutely delicious - will definitely make again.

These were amazing! Best thing I've ever baked.
Do you have the nutrition info for these, specifically calories per filled puff? 
Thanks!

Great recipe and easy to make! Instead of vanilla paste I used maple syrup, and it turned out delicious.

This was my very first time making cream puffs, and I honestly can’t believe how perfectly they turned out! The texture was spot on - light, crisp shells with the most delicate flavour, and they tasted absolutely delicious. Everyone who tried them was blown away and kept asking me for the recipe. I really can’t emphasise enough how perfect they were in every way...truly flawless.

I didn’t have any whole milk at home, so I swapped the 125 g of whole milk in the choux pastry for 125 g of soy milk instead, and it worked beautifully. For the filling, I kept things simple and just used plain whipped cream rather than pastry cream, and it was still so delicious and satisfying. I’m so grateful for this recipe, it made what I thought would be a tricky bake into something achievable and so rewarding. Thank you for sharing such a perfect recipe Erin, I’ll definitely be making them again and again!

https://content.jwplatform.com/videos/amAqC32h.mp4

These Vanilla Bean Cream Puffs or Vanilla Bean Choux au Craquelin are the perfect dessert. Crispy cream puffs are topped with a layer of craquelin and filled with a simple Vanilla Bean diplomat cream.

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