Light and airy cream puffs crowned with a crisp, crackly craquelin layer and filled with rich chocolate pastry cream—elegant and indulgent in every bite.

Why You’ll Love This Recipe

These cream puffs marry the satisfying crunch of a craquelin topping with the delicate lightness of choux pastry and the creamy richness of chocolate filling. They’re artful yet approachable—perfect for impressing guests, treating yourself, or elevating a dessert platter.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the craquelin
- Unsalted butter (softened)
- Brown sugar
- All-purpose flour
- Unsweetened cocoa powder
For the choux pastry
- Water
- Whole milk
- Unsalted butter
- Granulated sugar
- Salt
- All-purpose flour
- Large eggs
For the chocolate pastry cream
- Whole milk
- Granulated sugar
- Egg yolks
- Cornstarch
- Unsweetened cocoa powder
- Semi-sweet or dark chocolate, chopped
- Vanilla extract
- Unsalted butter

directions

Prepare the craquelin: Cream softened butter with brown sugar. Blend in flour and cocoa until smooth. Roll between parchment paper to about 1/8-inch thickness. Chill until firm, then cut into small circles matching the diameter of the cream puff dough.
Make choux pastry: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer, then add flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan. Transfer to a mixer, cool slightly, and incorporate eggs one at a time until smooth and shiny.
Pipe dough: Preheat oven to 400 °F (200 °C). Pipe choux dough into rounds on a parchment-lined tray. Top each round with a craquelin circle.
Bake: Bake at 400 °F for 10 minutes, then reduce heat to 350 °F (175 °C) and bake an additional 15–18 minutes, until puffed and crisp. Cool completely on a wire rack.
Make chocolate pastry cream: Heat milk until simmering. In a bowl, whisk egg yolks, sugar, cornstarch, and cocoa until smooth. Temper with hot milk, return to heat, and whisk until thick. Remove from heat, stir in chopped chocolate until melted, then whisk in butter and vanilla. Chill thoroughly.
Assemble: Transfer chocolate cream into a piping bag. Slice each puff horizontally or poke holes in the bottom and pipe in cream until puffs are filled.
Finish (optional): Dust with powdered sugar or drizzle with melted chocolate before serving.

Servings and timing

Yield: 12–16 cream puffs
Prep time: 45 minutes (includes all components)
Bake time: 25–28 minutes
Chilling time: 1 hour (pastry cream)
Total time: Approximately 2½ hours (can be prepared over two days)

Variations

Mocha cream: Add 1 tsp instant espresso powder to the pastry cream for a coffee-chocolate flavor.
Hazelnut twist: Fold finely chopped toasted hazelnuts into the cream before piping.
Matcha option: Replace cocoa with matcha powder in craquelin and cream for an elegant green version.
Fruit-filled: Pipe a layer of fresh berries (e.g., raspberries) into the cream for a tart complement.

storage/reheating

Refrigeration: Store filled puffs in an airtight container for up to 2 days.
Make-ahead filling: Fill shortly before serving to preserve crunch; unfilled puffs can be stored for 2 days and filled on day of serving.
Freezing: Freeze unfilled choux shells in a sealed bag for up to 1 month. Thaw and fill as needed.
Reheating: Rewarm unfilled puffs in a 300 °F oven for 5 minutes to crisp before filling.

FAQs

What is craquelin and why use it?

Craquelin is a thin dough of butter, sugar, and flour that bakes into a crackly shell atop cream puffs, adding texture and visual appeal.

Can I use store-bought pastry cream instead?

Yes—choose a thick, chocolate-based cream. Ensure it’s chilled before piping into the puffs.

My puffs collapsed—how can I prevent that?

Ensure choux is fully baked and cooled. Avoid opening the oven early and lower temperature after initial puff (step-down bake).

Can I fill them ahead of time?

Choux and cream can be made ahead, but assemble and fill within a few hours of serving to maintain crispness.

What’s the key to smooth pastry cream?

Temper yolks gently with warm milk, whisk continuously, and strain the cream if needed for silky texture.

Are these gluten-free?

You’d need gluten-free flour for both craquelin and choux—and results may differ in texture.

How do I get a glossy finish on the cream?

Whisk in cold butter at the end of cooking the cream and stir vigorously—it gives a smooth, glossy finish.

Can I use whipped cream instead?

Yes—mix stabilized or chilled whipped cream with ganache or chocolate to fill for a lighter texture.

Why are my craquelin circles shrinking?

Chill them well before baking and roll evenly—thin edges may overbake and shrink first.

Can I freeze filled puffs?

Freezing filled puffs can compromise the crisp shell—it’s best to freeze unfilled ones and fill after thawing.

Conclusion

Chocolate Craquelin Cream Puffs bring bakery-quality elegance and flavor to your home pastry repertoire. The combination of crackly exterior, airy choux, and luscious chocolate cream makes them a standout dessert. With thoughtful preparation and flavor variations, they’re well worth the effort. Enjoy crafting these beautiful treats!