Choux Croquelin
A classic French pâte à choux paired with a crisp, buttery craquelin topping. Light, airy, and texturally perfect—ideal for éclairs, cream puffs, or as an elegant base for plated desserts.
Craquelin Topping
A crisp cookie layer that adds texture and visual appeal to the choux.
Ingredients:
150 g unsalted butter, cold and cubed
150 g light brown sugar
130 g all-purpose flour
1 pinch fine sea salt
50 g pistachio powder (or almond meal, as an alternative)
Method:
In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients. Mix on low speed until a cohesive dough forms.
Roll the dough between two sheets of parchment paper to approximately 2–3 mm thickness.
Transfer to the freezer until firm.
Once frozen, cut into rounds or desired shapes matching the size of your choux. Store in the freezer until ready to use.
Pâte à Choux
A steam-leavened pastry base—light, hollow, and ready to be filled.
Ingredients:
250 g whole milk
250 g water
250 g unsalted butter
300 g all-purpose flour
8 g fine sea salt
8 large eggs (approx. 400 g total)
Method:
Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper or a silicone baking mat.
In a medium saucepan, combine the milk, water, butter, and salt. Heat over medium heat until the mixture just begins to boil.
Immediately add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and a thin film forms on the bottom—this indicates proper gelatinization.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Let it cool slightly (3–5 minutes).
With the mixer on medium speed, add the eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, glossy, and pipeable.
Transfer to a piping bag fitted with a round tip. Pipe evenly spaced mounds onto the prepared tray, leaving room for expansion.
Place a frozen craquelin disc on top of each choux mound.
Baking:
Bake at 170°C (340°F) for 20–30 minutes, or until the choux are golden brown, crisp, and fully set. Avoid opening the oven during the first 15 minutes of baking.
Tip: Once baked and cooled, fill with pastry cream, chantilly, or flavored mousseline. Best enjoyed the same day for optimal texture.
