Choux Pastry (Pâte à Choux) with Craquelin
A fundamental recipe for making airy cream puffs, éclairs, and chouquettes — with a crispy twist.Choux pastry is a classic base in French pâtisserie, used to create everything from delicate cream puffs to elegant éclairs and Paris-Brest. When paired with a crunchy craquelin topping, each puff bakes up beautifully round, golden, and crisp. This recipe covers both the choux dough and the optional craquelin for that perfect finish.
Ingredients
Craquelin Crispy Topping
- 82 g unsalted butter
- 100 g brown sugar
- 100 g all-purpose flour
Choux Pastry
- 110 g whole milk
- 110 g water
- 100 g unsalted butter diced
- 120 g all-purpose flour
- 4 g sugar
- 1 pinch of salt
- 4 eggs approx. 220 g total
Instructions
Step 1: Prepare the Craquelin (optional but recommended)
- In a mixing bowl, combine the butter, brown sugar, and flour. Mix by hand until a uniform dough forms.
- Place the dough between two sheets of baking paper to prevent sticking.
- Using 1.5 mm thickness rulers (biscuit bars) as guides, roll the dough evenly with a rolling pin.
- Transfer the rolled dough (still sandwiched in baking paper) to the freezer while you prepare the choux dough.
💡 Why use craquelin?
- It helps choux puff up evenly and gives a crisp, aesthetic finish. You’ll notice a clear difference when baking with or without it.
Step 2: Prepare the Choux Pastry
- Preheat your oven to 180°C (convection/fan-assisted).
- In a medium saucepan, combine the milk, water, butter, salt, and sugar. Bring to a boil over medium heat.
- Remove from the heat and immediately add the flour. Stir vigorously with a spatula until a dough forms.
- Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until the dough dries out slightly and pulls away from the sides. A thin film will form at the bottom of the pan.
- Transfer the dough to a stand mixer fitted with the paddle (K-beater) attachment. Mix on low speed for 2 minutes to cool the mixture slightly.
- Lightly beat the eggs and add them in 4 portions, mixing well after each addition.
- The final dough should be smooth, shiny, and pipeable.
Notes
Piping and Baking Instructions
For Cream Puffs (Choux)
- Transfer the choux dough into a piping bag fitted with a 12–13 mm round tip.
- For even piping, place the piping bag inside a tall container (like a pitcher) to fill it cleanly.
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Pipe medium-sized mounds onto a perforated baking mat placed over a perforated tray.
(Optional: use circle templates under the mat for consistency.) - Remove the craquelin from the freezer and cut out rounds using a cookie cutter slightly larger (by 2 mm) than the choux mounds.
- Place one craquelin disc over each choux.
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Bake for 25 minutes at 180°C, placing the tray in the center of the oven.
Important: Do not open the oven door during the first 20 minutes — the puffs may collapse.
🔍 With and without craquelin:
You’ll clearly see the difference after baking — craquelin gives a smoother, crisper, and more uniform shape.
For Éclairs
- Preheat your oven to 220°C (convection).
- Fill a piping bag fitted with a 12–13 mm star tip and pipe éclairs to your desired length on a perforated mat.
- If using craquelin, cut rectangles and gently place them on top of each éclair before baking.
⚠️ Crucial Baking Technique for Éclairs:
- Bake at 220°C, then turn the oven off completely for 15 minutes (leave the tray inside).
- After 15 minutes, turn the oven back on at 170°C and bake for another 15 minutes.
After Baking
Let your cream puffs or éclairs cool completely before filling. Use pastry cream, diplomat cream, whipped ganache, or simply chantilly with fresh fruit.- Storage: Baked choux pastry can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 6 months in a zip bag.
- Signs of underbaking: If your choux collapses after baking, it likely needed more time in the oven.
- Tip: If your choux cracked, you may not have dried the dough enough before adding the eggs.