Description
Discover the art of making authentic Choux à la Crème with this detailed recipe. These delicate French cream puffs feature a crisp, crackly craquelin topping, light and airy choux pastry shells baked to golden perfection, and a luscious filling of crème diplomate combined with whipped cream. Perfect as an elegant bite-sized dessert, they are sure to impress at any gathering or to enjoy as a special treat.
Ingredients
Cream Puff Craquelin
- 200 g Unsalted Butter (Room Temperature)
- 200 g Light Brown Sugar
- ⅓ teaspoon Kosher Salt
- 200 g Bread Flour
Cream Puffs
- 150 g Water
- 6 g Milk Powder
- 67 g Butter
- 82 g Bread Flour
- ⅓ teaspoon Salt
- 130 g Eggs (just under 3 eggs, whisked and measured)
Assembly
- Creme Diplomate (prepared separately)
- Whipped Cream
Instructions
- Prepare the Cream Puff Craquelin: In a bowl, combine 200 g unsalted butter, 200 g light brown sugar, ⅓ teaspoon kosher salt, and 200 g bread flour. Mix until fully combined into a dough. Roll this dough out between two pieces of parchment paper until it is ⅛ inch thick. Place it in the freezer to firm and chill while you prepare the choux pastry.
- Make the Choux Pastry Dough: Preheat your oven to 400°F (200°C). In a small saucepan, combine 150 g water, 6 g milk powder, and 67 g butter. Bring the mixture to a simmer or slight boil. Quickly add 82 g bread flour and ⅓ teaspoon salt all at once, stirring continuously on high heat until the dough comes together and a thin film forms at the bottom of the pot, about 3-5 minutes. The dough temperature should reach around 175°F (79°C).
- Cool and Add Eggs: Transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment. Mix it to cool down to about 145°F (63°C). Then, add 130 g whisked eggs gradually, one at a time, while continuously mixing. The dough is ready when it forms a V-shape hanging from the paddle or spatula.
- Pipe and Add Craquelin: Transfer the choux dough to a piping bag fitted with a ½ inch opening. Pipe 1-inch rounds onto parchment-lined baking sheets spaced 2 to 3 inches apart to allow expansion. Remove craquelin from the freezer, cut 2-inch circles, and gently place one craquelin disc on top of each piped choux round.
- Bake the Choux Puffs: Place the baking sheets in the preheated oven and bake at 400°F for 5 minutes. Then lower the temperature to 350°F (175°C) and bake for an additional 25 minutes until the puffs are golden brown. After baking, crack open the oven door and let the choux cool naturally inside the oven for about 20 minutes.
- Assemble the Cream Puffs: Once cooled, use a serrated knife to cut the tops off each puff. Fill the cavity with crème diplomate using a piping bag, then add a dollop of whipped cream. Replace the tops and serve immediately for the best texture and freshness.
Notes
- Store unfilled baked choux shells in an airtight container or zip-top bag in the freezer for later use.
- Prepare crème diplomate ahead of time; it keeps well in the refrigerator for 3-5 days and in the freezer for up to 3 months.
- Use a piping guide to ensure uniform sizing of the puffs; marking parchment paper with 2-inch circles works well.
- If you don’t have a piping bag, use a zip-top bag with a snipped corner or make a pastry bag from parchment paper.
- Allow baked choux puffs to cool completely before filling to avoid sogginess and melting of cream fillings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
