The Magic of Craquelin
Let’s start with the hat. That’s what I call the craquelin. It’s a sweet, crispy lid for our cream puffs. You mix butter and sugar until it’s like creamy sand. Then you press in the flour.
Roll it out thin and chill it. This matters because a cold, firm craquelin sits right on top of the pastry. It keeps the puff from bursting out sideways. It guides it to rise up tall and beautiful. Fun fact: The word “craquelin” comes from the sound it makes. It crackles when you bake it!
Choux Pastry Secrets
Now, the main event. Choux pastry is a kitchen wonder. You cook water, milk, and butter until it boils. Then you stir in all the flour at once. It looks like a big, sticky mess at first. Don’t worry!
You cook it a bit more to dry it out. This step is so important. It makes room for the eggs you’ll add later. The eggs are what make the magic happen. They create steam in the hot oven. The steam pushes the pastry up into hollow, airy puffs. Isn’t that clever?
A Little Kitchen Story
My first time making choux, I was so nervous. I added the eggs too fast. My dough became a slippery soup. I had to start all over. I still laugh at that.
Now I add the eggs slowly. I watch the dough like a hawk. You want it shiny and smooth. When you lift your spoon, the dough should fall slowly. It should make a thick ribbon that holds its shape. This is the perfect texture. What’s your biggest kitchen “oops” story? I love hearing them.
The Bake-Off
Piping the dough is fun. Make little tall mounds, not flat ones. Then pop a cold craquelin disc on each one. Into the hot oven they go. Do not open that door! The steam inside is doing its job.
When they’re golden and crisp, take them out. Poke a small hole in each one right away. This lets the steam out. It keeps the shells crispy. Would you rather bake one perfect batch at a time, or crowd the oven and bake them all together? I’m a one-batch baker myself.
Creamy Dreamy Filling
The filling is pure joy. It’s like cheesecake met a cloud. Cream cheese, sugar, and vanilla get whipped until smooth. Then in goes the cold heavy cream. Doesn’t that smell amazing?
Whip it until it’s thick and fluffy. Fill those cool shells until they are plump and happy. The first bite is everything. Crispy shell, creamy center. This matters because sharing something this good fills the heart. It’s not just food. It’s a little edible hug. What’s your favorite treat to share with friends?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| unsalted butter | ½ cup (113g) | room temp |
| light brown sugar | ⅓ cup (66g) | |
| granulated sugar | ⅓ cup (66g) | |
| vanilla | 1 tsp | |
| all purpose flour | 1 cup (130g) | |
| water | ⅔ cup (160g) | |
| whole milk | ⅓ cup (80g) | |
| unsalted butter | ½ cup (113g) | cut into cubes |
| vanilla bean paste | 1 tsp | |
| granulated sugar | 1 tbsp | |
| salt | ¾ tsp | |
| bread flour (or all purpose) | 1 cup (130g) | |
| large eggs | 4 | cold, you may not use all |
| cream cheese | 12 oz (340g) | room temp |
| granulated sugar | ¾ cup (150g) | |
| vanilla | 2 tsp | |
| salt | ½ tsp | |
| heavy cream | 3 cups (720g) | chilled |
My Magical Cream Puffs: A Kitchen Story
Hello, my dear! Come sit. Let’s make my famous cream puffs. They look fancy, don’t they? But they’re just little clouds of joy. I learned from my own grandma. We’d make them for Sunday tea. I still laugh at that. Her apron was always covered in flour.
The secret is the “craquelin.” It’s a sweet, crispy hat for the puff. It makes that lovely crackly top. We start there. Then we make the choux pastry. That’s the puffy shell. It puffs up like magic in the oven. Doesn’t that smell amazing?
Finally, we fill them with cheesecake cream. It’s dreamy and not too sweet. Ready? Here is how we do it, step-by-step.
Step 1: First, make the craquelin topping. Mix the soft butter and both sugars with vanilla. It will be creamy. Then mix in the flour until it looks like crumbs. Roll it out very thin between parchment paper. Pop it in the fridge to firm up. (A hard-learned tip: Use the back of the baking sheet to roll on. It’s perfectly flat!) Step 2: Now, the choux pastry shells. Heat water, milk, butter, vanilla, sugar, and salt. When it boils, take it off the heat. Dump in all the flour at once! Stir fast until it forms a ball. This part always reminds me of playdough. Step 3: Cook that dough ball for two more minutes. This dries it out. Let it cool for five minutes. Then, we add the cold eggs. This is the special part. Add the eggs little by little, mixing well each time. The dough will go from lumpy to shiny and smooth. Step 4: Test the dough by lifting your spatula. The dough should fall slowly, making a “V” shape. Stop adding egg then. What does the “V” shape tell us? Share below! Pipe tall mounds onto your baking sheet. My first ones were flat little pancakes. Practice makes perfect! Step 5: Take your firm craquelin from the fridge. Cut little discs with your piping tip. Place one on each dough mound. They look like little hats. Now they are ready for their oven magic. Step 6: Bake them! Start hot, then lower the heat. Do not open that oven door early. They need to puff up in peace. When golden, poke a small hole in each bottom right away. This lets the steam out so they stay crisp. Step 7: For the filling, whisk the soft cream cheese with sugar, vanilla, and salt. Then pour in the cold heavy cream. Whisk until it’s thick and fluffy. Pipe this cream into each cool shell until they are plump and happy. A dusting of sugar makes them sparkle. Cook Time: About 1 hourTotal Time: 1 hour 30 minutes
Yield: About 24 cream puffs
Category: Dessert, Baking
Three Fun Twists to Try
These puffs are like blank canvases. You can paint them with any flavor you like. Here are three of my favorite ideas. They are all so simple and fun.
Chocolate Dream: Add two tablespoons of cocoa powder to the craquelin. Fill puffs with chocolate whipped cream. Lemon Sunshine: Add the zest of one lemon to the cheesecake filling. So bright and cheerful! Berry Burst: Poke a fresh raspberry inside each puff before piping the cream. A lovely little surprise.Which one would you try first? Comment below! I am leaning towards lemon myself.
Serving Your Little Clouds
Presentation is part of the fun. Arrange your cream puffs on a beautiful cake stand. Dust them with a snowy shower of powdered sugar. You could even drizzle them with melted chocolate or caramel.
For a drink, a cup of strong coffee is wonderful. The bitter taste loves the sweet cream. For a non-alcoholic treat, a glass of cold milk is classic. Or try sparkling apple cider. Its bubbles are a perfect match.
Which would you choose tonight? I think I’ll have two puffs and a big cup of tea. The perfect end to any day.
Keeping Your Cream Puffs Perfect
Fresh cream puffs are a special treat. But you can make them ahead. Bake and cool the empty shells completely first.
Then, store them in a freezer bag. They keep for a month in the freezer. Do not fill them until you are ready to serve.
I once filled them all for a party a day early. They got soggy. I was so disappointed. Now I know the secret.
To serve, thaw shells on the counter for an hour. Then crisp them in a 300°F oven for five minutes. Let them cool before filling.
You can also make the craquelin discs weeks ahead. Freeze them on a tray, then bag them. This makes baking day so easy.
Batch cooking matters. It turns a big project into simple steps. You can have fresh treats anytime friends visit. Have you ever tried storing it this way? Share below!
Common Cream Puff Hiccups and Fixes
Sometimes choux pastry can be tricky. Do not worry. Most problems are easy to fix. Let us talk about three common ones.
First, flat puffs. This means your dough was too wet. Next time, add the eggs slower. Stop when the dough forms a thick ribbon.
I remember when my first batch did not rise. They looked like little cookies. The dough was too runny. Getting the right texture builds your confidence.
Second, soft shells. You must let the steam out. Poke a hole in each puff right after baking. This keeps them crispy and light.
Third, cracked tops. Your oven might be too hot. Start high, then lower the temperature as the recipe says. This guides the rise. Which of these problems have you run into before?
Fixing these issues matters. It gives you control in the kitchen. You will make puffs that are crispy outside and hollow inside. That is the perfect bite.
Your Cream Puff Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. The results can be just as good.
Q: How far ahead can I make parts? A: Shells freeze for a month. Craquelin freezes for weeks. Cream is best made the same day.
Q: What if I do not have bread flour? A: All-purpose flour works fine. Your puffs will still be wonderful.
Q: Can I double the recipe? A: Absolutely. Just mix in batches. Do not overcrowd your mixer bowl.
Q: Any optional tips? A: A pinch of cinnamon in the craquelin is lovely. Fun fact: The word “profiterole” just means a small reward. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these. They seem fancy but are just fun. Cooking is about sharing joy and tasty bites.
I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. Remember, every baker has a flat puff sometimes. The important part is trying. Happy cooking!
—Chloe Hartwell.
Perfect Cream Puffs and Profiteroles
Description
Master the art of light, airy choux pastry. Fill with sweet cream for perfect cream puffs or chocolate sauce for elegant profiteroles. Easy, impressive dessert!
Ingredients
Craquelin:
Choux pastry:
Cheesecake whipped cream:
Instructions
- Craquelin: Add the butter, light brown sugar, granulated sugar and vanilla to a bowl. Whisk on medium speed for 1-2 minutes until combined and creamy. Scrape the bowl. Add the flour, and whisk on low speed until the mixture starts to look like a crumble. It should stick together when you apply pressure (just like pie dough). Place a silicone mat or parchment paper sheet on the back of a 9×13″ baking tray. Add the craquelin mixture in the middle and press it into a disc. Cover with another sheet of parchment paper, and use a rolling pin to roll it out into a thin sheet (~2mm thick, or similar to pie crust). Transfer to the fridge or freezer while you make the choux pastry.
- Choux pastry: Pre-heat your oven to 390F (conventional, no fan) and prepare 2-3 large baking sheets. Place them upside down, and line with parchment paper. Use a pencil and the back of a large piping tip to make 1.5″ circle markings on the parchment paper, leaving at least 1.5″ between each circle. If you only have 1 baking sheet, don’t worry, as you can bake in batches! Add the water, milk, butter, vanilla, sugar and salt to a light colored saucepan. Put on the stove on medium heat, and stir and cook until the butter has melted and the mixture starts to boil. Remove from the heat, and add the flour. Use a wooden spatula to mix and fold the flour into the wet ingredients, breaking any lumps, until it comes together into a smooth ball. Place the pan back on the heat on low flame, and cook and stir (using a press and swirl motion) for 2 minutes. This will dry out the dough and it will start to leave a thin film on the bottom of the pan (this doesn’t always happen if you’re using a nonstick pan, so don’t worry too much). Remove from the stove and let cool for 5 minutes.
- In a separate bowl, add the 4 large eggs, and whisk them lightly to break them down. Transfer the choux pastry dough to the bowl of your stand mixer with a paddle attachment (you can also use a hand mixer, or just a rubber spatula and your hands if you don’t mind a workout). Add about a quarter of the egg mix to the dough, and whisk on medium-low speed for 20-30 seconds until the egg has incorporated. After this, add the egg a little at a time, mixing for 20-30 seconds until fully incorporated, scrape the bowl and check the consistency of the dough after each addition. The choux pastry should become smooth and shiny, and, when you lift it with a rubber spatula and let it fall back into the bowl, it should fall off slowly in a continuous ribbon, then taper off leaving a smooth V shape behind. The pastry should still be thick enough that it holds shape when it falls back into the bowl, instead of just dissolving back in. As soon as you reach this consistency, stop adding more egg. I usually have just a little bit left over, but sometimes have had to add a little more egg beyond the 4 eggs too – so it’s all about the consistency!
- Transfer the choux pastry to a piping bag with a ½” round tip. You may have to pipe in batches depending on the size of your piping bags. Use a little choux pastry to stick the corners of the parchment paper to the baking sheet so it doesn’t move as you pipe. Now pipe the choux pastry using the circle markings you made earlier. Hold the piping bag vertically, apply steady pressure and lift the piping bag up as you pipe so each mound is tall instead of flat. Once the dollop approaches the 1.5″ circle marking, release pressure, lift and flick the piping bag. If piping in batches, keep the rest of the choux pastry covered or in a piping bag at room temperature.
- Take the craquelin out of the fridge/freezer. It should be firm now. Remove the parchment paper on top, and use the same piping tip as in step 1 to cut the craquelin into 1.5″ discs. Cover each choux pastry dollop with a craquelin disc. If piping / baking in batches, keep the craquelin discs in the fridge so they don’t become soft.
- Now, it’s time to bake! Transfer the baking sheet with choux pastry piped on it into the oven. Bake at 390F for 10 minutes, then reduce the temperature to 355F without opening the oven, and bake for another 18-20 minutes until the shells are golden brown and crispy. I recommend baking on only one rack in the oven to ensure all choux buns rise evenly – and yes, this does mean you typically have to bake in batches. Remove from the oven, and immediately puncture holes on the bottom of each choux bun using a bismark piping tip so the steam can escape and the shells don’t become soft. You will use the same holes to pipe into them later. Repeat until all the choux buns have been baked and cooled down.
- Cheesecake whipped cream: Add the cream cheese, sugar, vanilla and salt to a large bowl, and whisk for 2 minutes until the mixture is creamy. Add the cold heavy cream, and whisk again for a few minutes until the mixture becomes thick, fluffy and holds shape (medium stiff peak consistency). Do not overmix. Transfer to a large piping bag in batches, and use a small round piping tip to fill each choux bun generously until the cream starts to push back. Dust the cream puffs with icing sugar, serve and enjoy!
Notes
- For profiteroles, fill with vanilla ice cream and top with warm chocolate sauce instead of cheesecake cream.
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