These cookie-topped cream puffs have a sweet and crackly caramelized shell. And, yes you can absolutely make them at home!
This is one pastry that consistently makes people say “What? You made that at home?” These shows topping cookie topped cream puffs look like they belong at a fancy pâtisserie. But, I promise you they’re absolutely achievable in your home kitchen!
Choux au craquelin (pronounced shoo-oh-kra-kuh-LAN) is a classic French pastry made from choux dough topped with a thin disc of sweet cookie dough called craquelin before baking.
“Craquelin” comes from the French verb craquer, meaning “to crack.” The cookie layer bakes and cracks as the puff expands in the oven, forming a beautiful, crackled shell.
Think of this way: a regular cream puff is delicious, but choux au craquelin is its more sophisticated, older sibling who studied abroad in Paris and came back with better style.
Choux au Craquelin vs. Cream Puffs vs. Profiteroles
These all have the same choux dough base, but differ slightly:
- Cream puffs are round choux pastry shells filled with whipped cream or pastry cream. Classic, simple, beloved.
- Profiteroles are small cream puffs, typically filled with ice cream and drizzled with warm chocolate sauce. More of a plated dessert.
- Choux au craquelin is a cream puff upgraded with a thin craquelin cookie disc placed on top before baking.
Ingredients
Craquelin (Cookie Topping)
The craquelin dough is made from just three ingredients: butter, brown sugar, and flour. It comes together in minutes and can be made ahead of time. I like using brown sugar for its deeper, slightly caramel flavor and that beautiful golden color it gives the finished puffs.
Choux Pastry
Classic pâte à choux is made from milk, butter, sugar, salt, flour, and eggs. You could opt for water instead of of milk, but the resulting choux shell won’t be as flavorful.
Filling
This is where you get to have fun. Traditional options include:
- Pastry cream (crème pâtissière) — my absolute favorite especially when made with vanilla bean
- Diplomat cream — pastry cream lightened with whipped cream, slightly airier
- Stabilized whipped cream — lighter, less rich, easier to make
- Flavored pastry cream — matcha pastry cream, coconut, chocolate, etc.
How to Make Choux au Craquelin: Step-by-Step
Step 1: Make the Craquelin First
Always start with the craquelin because it needs time to chill before use. Cream together softened butter and brown sugar. Then mix in flour until smooth dough forms. Roll it out between two sheets of parchment paper (or two plastic wrap sheets) to about 1/4-inch thickness. Slide it onto a flat surface and chill in the fridge until firm, at least 20–30 minutes. (Or, place in the freezer if you’re in a hurry.)
Once firm, use a round cookie cutter to punch out discs slightly larger than your choux mounds. Return the discs to the fridge until you’re ready to use them. Cold craquelin is key! If it warms up too much, it becomes soft and falls apart.
Pro tip: I roll the craquelin between parchment sheets (or plastic wrap) rather than on a floured surface. It prevents sticking without adding any extra flour, which will make the craquelin tough.
Step 2: Make the Choux Pastry
Combine milk, butter, sugar, and salt in a saucepan and bring to a rolling boil. Add all the flour at once and stir vigorously over medium heat until the dough pulls away from the sides of the pan and a thin film forms on the bottom.
This is called drying the panade, and it’s one of the most important steps in making choux. You’re evaporating excess moisture so your puffs don’t collapse during baking.
Transfer the dough to a stand mixer (or a bowl if mixing by hand) and let it cool for a few minutes. Then add eggs gradually, mixing between each addition. Don’t add all the eggs at once. You’re looking for a smooth, shiny dough that falls from a spatula in a slow, thick “V” shape. This is your visual cue that the dough is ready.
Step 3: Portion the Choux
Use a medium cookie scoop (#40 or 1 1/2 Tbsp capacity) to portion out choux. Place choux mounds on a parchment lined baking sheet, spacing them about 2 inches apart. Keep them evenly sized so they bake at the same rate.
Step 4: Top with Craquelin
Remove the craquelin discs from the fridge and quickly place one disc on top of each choux mound. Press lightly and work quickly.
Step 5: Bake
Bake in a preheated oven. Do not open the oven door during the first 20 minutes of baking.
Pro Tip: I know it’s tempting to peek early on, but choux pastry relies on a consistent, steamy environment to puff properly. Opening the door causes a temperature drop that can make your puffs collapse.
Lower oven temperature and rotate baking sheet. Bake for another 20-30 minutes until the puffs are golden in color and feel light in weight for their size. If they still feel heavy, continue to bake for 5 minutes intervals util they feel light.
Step 6: Fill and Serve
Once completely cool, fill your puffs by either cutting off the top (and replacing as a “lid”) or marking hole in the bottom and piping the filling directly in. I prefer piping from the bottom because it keeps the gorgeous craquelin top intact.
Serve immediately for the crispiest results, or refrigerate filled puffs for up to 24 hours. The shells will soften slightly overnight, but they’ll still taste incredible.
Piping Bag vs. Cookie Scoop: My Game-Changing Method
Pâte à choux is traditionally piped into round mounds for cream puffs and gougères, or into long lines for éclairs. A piping bag gives you control and a clean finish, and it’s absolutely the classic way to do it.
But here’s what I started sharing in my matcha cream puff post and haven’t stopped talking about since: a cookie scoop works just as well!
Simply use a medium cookie scoop (or ice cream scoop or disher) to portion the dough directly onto your baking sheet. No piping bag, no mess, no uneven mounds. The scoop naturally portions the dough into consistent, uniform rounds every single time.
If you’re new to choux pastry, start with the scoop. If you’re a seasoned pro who loves the piping bag, keep doing your thing!
What size scoop to use: A medium cookie scoop (size #40 or about 1½ tablespoons) is ideal for standard-sized cream puffs. For mini puffs, go one size smaller.
Choux au Craquelin
Ingredients
Craquelin Cookie Topping:
- 113 g butter (½ cup), softened, room temp
- 100 g brown sugar (½ cup), light or dark, or granulated white
- 130 g all-purpose flour (1 cup)
Choux Dough:
- 227 g milk (1 cup), whole or reduced fat (2%) or water*
- 113 g unsalted butter (½ cup), slice into tablespoons or chunks
- 25 g granulated sugar (2 Tablespoon)
- 1 teaspoon kosher salt
- 130 g all-purpose flour (1 cup), or bread flour *
- 3 large eggs
- 1 large egg white
Instructions
Cookie Topping
- Cream together softened butter and brown sugar. Stir in flour until well combined. Flatten cookie dough to thickness of about 1/4-inch and cover with plastic wrap. Let chill in the fridge until solid or ready for baking.
Choux Dough:
- Preheat oven to 375°F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- In a medium sauce pot, combine milk, butter, sugar, and salt over medium heat. Bring mixture to a boil. Add sifted flour and stir to combine using a wooden spoon or sturdy silicone spatula. Continue to heat and bring to a boil as you continually stir dough. Keep stirring until dough pulls away from the sides of the sauce pot.
- Once the dough is a smooth, cohesive ball, transfer dough to the bowl of a stand mixer fitted with a paddle attachment Beat at medium speed until the dough has cooled to room temperature. Do not be alarmed when the dough steams!
- When dough has cooled, add the eggs one at a time. Make sure egg is incorporated before adding the next egg. Scrape down bowl as needed to ensure thorough mixing. The batter will loosen and look curdled at first. Continue to beat until mixture is shiny, thick, and smooth.
Baking
- Use a medium cookie scoop to portion out batter. Place dough mounds at least 1 ½ inches apart. This makes 22 #40 portions.
- Remove cookie topping from fridge. Punch out 1-1/2 inch rounds or rounds slightly larger than choux mound. Place gently on top of dough mounds.
- Bake in preheated oven for 20 minutes. Lower oven temperature to 325°F and bake for another 20-30 minutes until puffs feel light in weight. Transfer to wire rack and cool to temperature.
Assembly
- Slice and Fill: Once puffs are cool, slice off the top third. Use a pastry bag, small cookie scoop, or two spoons, fill the bottom cavity of puff with your choice of filling. Place cut piece back on top of filled cream puff.orPipe and Fill:Use a pairing knife to create an "x" at the bottom of the cooled puff. Prepare pastry bag fitted with small round tip. Fill with pastry cream or your choice of filling. Squeeze filling into puff through x, filling until puff feels full.
Notes
- Milk: you may use whole, 2% reduced fat or skim melt. Or, you can simply use water.
- Either all-purpose flour or bread flour is suitable for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
The most common culprits are: opening the oven door too early, underbaking, or adding too much egg to the dough.(That’s why I stick to three whole eggs and one egg white.) Make sure to bake until deeply golden and dry-looking.
Yes! A hand mixer works well for incorporating the eggs. Just be patient and add the eggs in small amounts. And yes, you can also mix by hand- it just requires a bit more effort and patience.
Filled puffs are best eaten the same day. After 24 hours in the fridge, the shells begin to soften. You can keep them refrigerated for up three days. Beyond that time, the pastry cream filling will start to weep and separate.
You have lots of options! These recipe require one additional egg yolk: cinnamon toast crunch cinnamon rolls, classic chocolate chip cookies, single pie dough, olive oil cookies, or almond plum cake.
