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Chocolate Craquelin Cream Puffs

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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.

Ingredients

Scale
  • For the craquelin:
  • 1/4 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • For the choux pastry:
  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • For the chocolate pastry cream:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 4 oz semi-sweet or dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  1. Make the craquelin: Cream butter and brown sugar together. Mix in flour and cocoa until smooth. Roll between parchment to 1/8-inch thickness. Chill until firm, then cut into circles to fit atop choux mounds.
  2. Make the choux pastry: In a saucepan, bring water, milk, butter, sugar, and salt to a simmer. Add flour all at once and stir vigorously until it forms a ball. Transfer to a mixing bowl to cool slightly. Add eggs one at a time, beating until smooth and shiny.
  3. Pipe and bake: Preheat oven to 400 °F (200 °C). Pipe dough into 1.5–2-inch rounds on a parchment-lined sheet. Place a craquelin circle on each. Bake for 10 minutes, then reduce heat to 350 °F (175 °C) and bake another 15–18 minutes until golden and puffed. Cool completely.
  4. Make the chocolate pastry cream: Heat milk in a saucepan. In a bowl, whisk yolks, sugar, cornstarch, and cocoa until smooth. Gradually whisk in the hot milk to temper. Return to saucepan and whisk over medium heat until thick. Remove from heat, stir in chocolate until melted, then whisk in butter and vanilla. Chill until firm.
  5. Assemble: Pipe chilled pastry cream into the puffs either by slicing them open or poking a hole in the bottom. Fill generously.
  6. Optional finish: Dust with powdered sugar or drizzle with melted chocolate before serving.

Notes

  • Ensure craquelin is fully chilled before cutting for clean shapes.
  • Don’t open the oven during early baking or puffs may collapse.
  • For best results, fill cream puffs close to serving time.
  • Pastry cream can be made up to 2 days ahead.

Nutrition

Keywords: chocolate cream puffs, craquelin choux, chocolate pastry cream, French pastry, elegant dessert

Find it online: https://yumcove.com/chocolate-craquelin-cream-puffs/