cream puff

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy!

Choux au Craquelin (Cream Puffs) with Passionfruit Cream

passionfruit juice (I whizzed passionfruit pulp

seeds)

Lemon Juice

eggs

Sugar

salt

vanilla bean paste

Unsalted butter,

unsalted butter,

all-purpose flour

dark brown sugar

whole milk

water

unsalted butter, cubed

Kosher Salt

All-purpose flour

eggs, lightly beaten,

Heavy Cream, Cold

passionfruit cream

Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water.

Combine the passionfruit juice, lemon juice, egg yolks, eggs, sugar, salt, and vanilla bean paste in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks.

Cook the mixture, whisking constantly, until it reaches 180°f / 80°c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature.

Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140°f / 60°c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished.

Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use.

PASSIONFRUIT CREAM

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead).

CRAQUELIN

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward.

Fit a large piping bag with a large round piping tip.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate.

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray - you should end up with about 24 mounds.

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns.

CHOUX AU CRAQUELIN

Place the heavy cream and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until stiff peaks form, then fold in the passionfruit cream. Transfer to a piping bag fitted with an open star tip - I used an Ateco #827.

PASSIONFRUIT WHIPPED CREAM

Transfer the remainder of the passionfruit cream to a piping bag fitted with a round tip.

Using a sharp bread knife, cut the tops off the cream puffs, about three quarters of the way up.

Pipe passionfruit cream into about the bottom third of the cream puff, then top with a swirl of the passionfruit whipped cream. Top with the choux lid you cut off earlier.

Finish with gold leaf if desired. Chill until ready to serve. Store remainders in the fridge - I like to keep them loosely tented with plastic wrap rather than in an airtight container to stop them from going soggy.

ASSEMBLY

Super easy to follow recipe, and the choux buns turned out great! Nice and puffy and just a hint of sweetness.

Made the choux (but with a different filling) and oh my god! F****** amazing. Such an easy recipe to follow, and the flavors and textures were absolutely spot on. Tend to deal with collapse and doughiness with other puffs, but totally perfect this time!

I am requested to make these all the time. They are WONDERFUL and they look impressive while being easy to make. Thank you for another great recipe!

This passionfruit cream may be one of the best things I've ever made. I don't know that any other choux filling will be able to top it!!

First time ever making choux au craquelin and it turned out amazing! I have an obsession with passionfruit so knew I had to make these. Thanks for a great recipe (:

This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.

Cream Puff Cake

unsalted butter

(8 ounces) cream cheese, softened

(3.4 vanilla pudding

milk

whipped topping ((Cool Whip))

Begin by preheating your oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with baking spray and set aside.

In a medium saucepan, bring the water to a boil. Then add the butter and bring to a boil again. Remove from heat and stir in the flour and salt until it is just combined and forms a ball.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add one egg at a time, mixing thoroughly between each addition. After the final egg addition, continue to mix on high for 4-5 minutes until the mixture is smooth.

Add the dough to the prepared baking dish. Spray your fingertips with some baking spray and then gently press the dough into an even layer on the bottom of the pan. Bake for 20-25 minutes. The dough will rise, especially up the sides of the pan. Cool completely.

In a large bowl, whisk together the instant pudding and milk. Set aside. In the bowl of stand mixer, beat the cream cheese 3-4 minutes until it is smooth. Then mix in the prepared pudding mix. Beat 3-4 minutes until smooth.

Spread the cream cheese and pudding mixture into an even layer on the cooled crust. Then top with a layer of whipped topping. Chill overnight or for 2-3 hours before serving

https://content.jwplatform.com/videos/ges6Lc2y.mp4

Sweet and crunchy cookie choux puffs, aka choux au craquelin, filled with light and creamy matcha custard

Matcha Cream Puffs (Choux au Craquelin)

65 g Brown sugar (1/3 cup)

65 g Plain flour (1/2 cup)

65 g Unsalted butter, softened (1/3 cup)

g Milk (3 tbsp 1 tsp)

g Water (3 tbsp 1 tsp)

Unsalted butter (3 tbsp 1 tsp)

sugar

Plain flour (1/3 cup 4 tsp)

g Beaten egg, approx 2 eggs

g Egg yolk, approx 2 egg yolks

60 g Sugar (4 tbsp 2 tsp)

g Cornflour (3 tbsp 1 tsp)

Matcha powder

Milk (3/4 cup 4 tsp)

tsp Vanilla extract

g Butter (2 tbsp)

Thickened/Heavy cream (3/4 cup 2 tsp)

Creme Patissiere, prepared and cooled

Combine brown sugar, flour and butter in a mixing bowl

Rub the butter into the flour and sugar using your fingertips

Place between two sheets of baking paper and roll out to 4mm in thickness

Cut into 4cm or 1 1/2" inch round discs and reserve in freezer until ready for use

Craquelin

Heat milk, water, butter, salt and sugar in a small aluminium saucepan

When it starts to boil remove from heat and add the flour in one go, mixing vigorously until smooth

Return to heat and flatten the dough to the bottom of the pan, listening for crackling of the dough without mixing

Give the pan a shake and when you notice a thin film on the bottom of the pan the dough is sufficiently dry

Using a wooden spoon/spatula beat the dough to let steam evaporate and then cool for 10 minutes

Slowly add the beaten egg and combine until the dough is smooth, but still holds structure (the batter will form a 'V' or a 'beak' on the spoon/spatula when lifted)

Pipe small 3.5cm or 1 1/3" round mounds on a lined baking sheet

Turn down the oven temperature to 160°C and bake for 25 minutes, or until golden brown

Remove from oven and poke a hole in the bottom of each puff to release steam

Choux Pastry

Heat milk until just boiling in a small saucepan

Meanwhile, in a medium sized mixing bowl combine egg yolks and sugar, whisking until doubled in volume

Sift in the cornflour and matcha powder, mix until combined

Pour the hot milk into the egg mixture and whisk until smooth

Return the mixture to heat and whisk constantly until thick

Pour into a bowl and cover with plastic wrap, ensuring it touches the surface of the pastry cream

Creme Patissiere

Whisk the cream until medium stiff peaks are reached

Add the cooled creme patissiere and whisk until stiff peaks are reached

Diplomat cream

Using a sharp knife, cut the tops of the choux puffs off

Fill with diplomat cream and top with a swirl

Place the top of the choux puff on top of the swirl and sprinkle a little icing sugar and matcha powder

Store in an airtight container in the fridge and consume within 2 days of filling

Assembly

this recipe was so good!! it was my first time making any kind of pastry so i was really happy it worked, especially the pastry cream. my oven doesn’t bake evenly so half of them deflated but the ones that didn’t were perfectly airy and tall. i reduced the sugar a bit and forgot to add butter to the cream but it was still really good. my only complaint is that this recipe makes way more of the filling compared to the puffs so now i have to find something to do with all the leftover cream. but overall 5 stars, super tasty!

Easier than you imagine, these chocolate covered strawberry cream puffs are dreamy! A few simple steps will get you on your way to fancy French patisserie.

Chocolate Covered Strawberry Cream Puffs

eggs, room temperature

Egg Wash (optional)

Freeze Dried Strawberry Powder

Tbsp Cornstarch

Heavy Whipping Cream, chilled

tsp Vanilla Extract

Chocolate Chips

Butter,

Cream

Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.

Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally.

Immediately remove from heat, and quickly stir in flour mixture all at once.

Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. This is where you get an arm workout.

Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.

Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy.

Spoon dough into a pastry bag fitted with a 5/8-inch plain tip, or a #12 size round tip if you use Wilton.

Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a wet finger.

Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.

Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes.

Remove from baking sheets to wire racks, and cool completely.

Cut in half with a bread knife, or other serrated knife to separate for filling.

CREAM PUFFS

Run about 1 cup of freeze dried strawberries through a food processor, and sift out the desired amount of powder.

Whisk the sugar and cornstarch together in a saucepan and whisk in 1/2 cup of the heavy cream.

Bring the mixture to a simmer, whisking constantly until the mixture begins to thicken, about 3-5 minutes. Set it aside to cool completely, about 30 minutes.

Using a stand mixer with the whisk attachment, whip the remaining 2 1/2 cups of the heavy cream until it is begins to get very frothy.

Add in the cooled sugar/cream mixture. And beat the whipped cream until soft peaks form, adding in the strawberry powder during the last 15-20 seconds.

STRAWBERRY WHIPPED CREAM FILLING

In a double boiler – or a saucepan with a heat safe bowl – fill the saucepan with 1″ of water and bring to a simmer.

Place the bowl over the saucepan with simmering water and add in chocolate chips and cubed butter to the heat safe bowl. With a rubber spatula, fold and gently stir the chocolate and butter together until the chocolate begins to melt.

Just prior to the last few chocolate chips melt, remove the bowl containing the chocolate and butter from the heat and continue to stir until the chocolate chips have melted entirely.

Stir in the heavy cream slowly until just incorporated. Drizzle and serve immediately.

CHOCOLATE GANACHE TOPPING

With cooled and halved cream puffs, use a piping bag and fill it with the strawberry whipped cream. Pipe a good amount into every bottom half of the cream puffs. Top with other half of the cream puff.

With a spoon, drizzle the chocolate ganache on top and allow to set. You can also dust with additional strawberry powder if desired.

TO ASSEMBLE

These simple cream puffs are crispy with a slight chew. And the best part is that filling them is easy because they&#039;re hollow inside!

Vegan Cream Puffs (Choux Pastry)

water ((60 grams))

soy milk ((60 grams))

tsp vanilla extract ((optional))

½ tbsp sugar ((6 grams))

vegan butter ((28 grams))

all-purpose flour ((65 grams))

Just Egg ((125 grams))

tbsp unsweetened soy milk ((30 grams) (to mix with the Just Egg))

Prepare

Prepare your filling. If using our pastry cream recipe, prepare it first and place it in a piping bag in the refrigerator.

Prepare and gather the ingredients for the choux pastry. Using the second listed amount of soy milk, mix it together with the Just Egg. Set aside for later.

Combine

Combine the water, soy milk, sugar, vanilla extract (if using), and butter in a small saucepan on medium heat. Mix it with a rubber spatula until the butter dissolves and then leave it for a few minutes until it starts to simmer.

Once the liquid ingredients begin to simmer, carefully add in all the flour. Turn the heat to low. Continue to mix until the flour is incorporated and no white flour spots remain. The mix will thicken into a dough and almost form a ball. It should come off the sides of the pan easily. This shouldn’t take more than about 3 minutes.

Remove

Scoop the dough out of the pan and into a mixing bowl or the bowl of a stand mixer. Avoid using a plastic bowl as the dough will be hot. Smash the dough down and flatten it to help release the heat. Leave it to cool for a few minutes. Alternatively, you can mix the dough over some ice or some ice packs to help it cool more quickly. You can also mix the dough for a few minutes in a stand mixer with a paddle attachment.

Once your dough is just barely warm or room temperature, add in the Just Egg mixture a few tablespoons at a time. The amount is up to you. We’re just trying to avoid mixing a ball of dough sitting in egg soup—that would be more difficult to mix! Mix it with the rubber spatula and allow it to fully incorporate in between each addition. The final consistency should just barely run off the spatula and look pipe-able. Add more soy milk a tablespoon at a time if your mixture is still too thick.

Preheat

Line

Line a half sheet tray with parchment paper or a silicone baking mat. Scoop the choux mixture into a piping bag with a 1/2 inch opening or smooth tip.

Pipe

Pipe small mounds of batter, about 1 inch wide, by keeping the tip close to the parchment paper. If you make them 1 inch wide, they puff out to a little less than 1.5 inches after baking. This method gets you about 30 small cream puffs. If you would like bigger ones, pipe bigger mounds, you will just end up with fewer puffs. You can wet the tip of your finger and gently flatten the little tips that will form when you pipe the choux puffs.NOTE: Unlike traditional non-vegan choux, these do not puff as much.

Place Into

Place the baking tray into the middle rack of the oven. Allow the puffs to bake until evenly golden brown. It could take from 40-45 minutes. Do not open the oven door while they are baking! This will lower the temperature of the oven and could interrupt the production of the steam inside the puffs that they need to... puff. You can check on their color in the final few minutes of baking.

Turn Off

Once the puffs are golden brown, turn off the oven and leave the oven door open a crack for 10 minutes to allow the inside of the puffs to continue to dry out while also cooling down.

Remove the baking tray from the oven. The puffs will still be warm. Poke a hole in the bottom of each puff with a small sharp knife. Rotate the tip of the blade when you insert it to make the hole. This allows the remaining steam to escape and helps to prevent them from deflating. NOTE: Bake for closer to 45 for a more hollow center and crispier outside.

Fill

If you are filling your puffs with pastry cream, use a piping bag with a small tip. Insert the tip into the hole on the bottom of each puff. You will feel the cream push back a bit when you’ve filled each hole with enough of the pastry cream. Wipe off any excess cream from the hole. Repeat on each puff.

Finish

Feel free to top your puffs with some powdered sugar, chocolate ganache, or caramel.

Turned out amazing, my vegan family loved them

These turned out great! I omitted the milk from the v4 Just Egg as another commenter suggested, and they puffed up beautifully. I used a small cookie scoop instead of piping and it yielded 19 puffs. Bottoms were a little too brown so I would try reducing time to a bit under 40 minutes if your oven runs hot. Thank you for the recipe!

Tried this several times. Most of the time, they were flat, but they came out pretty well once. Played with it three times in one night, and the first two were flat. Then I realized I hadn't added the milk to the Just Egg the time they came out, so I tried that. Much better. A week later, made these again without the added milk, Once again, success. So I recommend omitting the milk that is added to the Just Egg. I use almond milk rather than soy, so I don't know if that was the reason for the fail with the added milk. But it works great now.

Hm. 200 degrees Celsius is correct as far as I know. So why are my tiny balls burnt 16 minutes early? At least they puffed up. But I use the egg replacer we have in Norway and 125g goes a long long looooong way. It’s not suited. What can one use in stead of Just Egg?

I’m a beginner to baking but I followed the recipe exactly and they turned out perfect!! Looked exactly like the photos. So delicious!

I used v4 JustEgg and Chobani extra creamy oat milk instead of soy, and I had to add ~4 tablespoons of milk at the end to get the batter the right consistency. I also swapped the vanilla extract with maple for a fall flavor.

Before going vegan cream puffs were my absolute favorite dessert, and I’ve never been able to find a vegan version out in the world. I had tried one other choux pastry recipe in the past that was very complex and didn’t turn out well so it’s been a long 9 years without my beloved cream puffs. I just tried this recipe today and was blown away with the results! Me and my kids promptly devoured half the batch once they were cooled and assembled. Thank you so much for this recipe, it was very straightforward and easy! Now I can get my cream puff fix whenever I want (;

A vegan red velvet croquembouche. Each cream puff is filled with white chocolate pastry cream and topped with caramel.

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