# Choux au Craquelin

The perfect choux au craquelin recipe to take your choux pastry to the next level.

- Total time: 40 min
- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 100 grams flour
- 100 grams sugar
- 80 grams butter
- 100 grams water
- 100 grams milk
- 5 grams sugar
- 5 grams salt
- 100 grams butter
- 120 grams flour
- 200 grams egg
- raspberry filling
- caramel cream
- raspberries

## Instructions

1. Mix 100 grams of flour with 100 grams of sugar and 80 grams of butter in a bowl.
2. Knead the mixture until it forms an even, firm dough.
3. Place the dough on a silicone sheet, then place another silicone sheet on top.
4. Roll the dough until it is around 3 to 4 millimeters thin, between the two silicone sheets.
5. Let the rolled dough set in the fridge for an hour or two.
6. After chilling, cut the dough with a round cutter and keep the discs in the fridge.
7. For the choux batter, mix 100 grams of water with 100 grams of milk, 5 grams of sugar, 5 grams of salt, and 100 grams of butter in a saucepan.
8. Heat the mixture until the butter is melted.
9. Once the butter is melted, add 120 grams of flour and immediately start mixing to prevent lumps from forming.
10. While stirring, cook the batter for three to four minutes on a medium heat to give the dough strength and remove the floury taste.
11. Take the pan off the heat and let the batter cool down for 5 minutes.
12. After cooling, mix in 200 grams of egg, adding it egg by egg and ensuring it's well incorporated.
13. Transfer the choux batter into a piping bag.
14. Pipe small dots of batter onto a silicone sheet, giving the bag a small swirl at the end of each dot to prevent a tip from forming.
15. Place a craquelin disc on top of each piped choux dot.
16. Bake the choux au craquelin at 190 degrees Celsius for 30 minutes, without opening the oven in between.
17. After 30 minutes, leave them in the oven with the door slightly open for another 10 minutes to ensure all moisture has evaporated.
18. Cut the baked choux au craquelin.
19. Fill the choux au craquelin with raspberry filling and caramel cream.
20. Decorate with fresh raspberries.

## Equipment

- silicon sheet
- rolling pin
- round cutter
- saucepan
- spatula
- piping bag
- oven
- cooling rack
- knife
- plate

## Tips

- When baking with a craquelin disc, the tip formed during piping doesn't matter, but if baking without, swirl the piping bag to prevent a burned tip.
- Do not take craquelin discs out of the fridge all at once, as they turn soft quickly.
- Do not open the oven in between baking, or the choux will collapse.
- After baking for 30 minutes, leave the choux in the oven with the door slightly open for another 10 minutes to ensure all moisture has evaporated.

## Source

- Original video: https://www.facebook.com/share/v/1BtvYpEb9w/
- Recipe page: https://www.cliprecipe.com/recipe/7bf53e1b-cde3-4e88-a553-ed49e91185af
- Extracted: 2025-09-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt