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Perfect Artisan Choux au Craquelin Recipe with Patriotic Berry Cream Filling

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This recipe features golden, crackly-topped choux buns with a crunchy craquelin topping and a creamy patriotic berry cream filling, perfect for celebrations and casual treats alike.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, room temperature
  • 6 tablespoons (75 g) unsalted butter, softened (for craquelin)
  • 1/3 cup (65 g) light brown sugar
  • 1/3 cup (40 g) all-purpose flour (for craquelin)
  • 2 tablespoons (15 g) almond flour (optional, for craquelin)
  • 1 cup (240 ml) heavy cream, chilled
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (75 g) fresh strawberries, finely chopped
  • 1/2 cup (75 g) fresh blueberries
  • 1 teaspoon fresh lemon zest

Instructions

  1. Make the Craquelin Topping: Cream together softened butter and brown sugar until smooth. Add all-purpose flour and almond flour, mixing until a soft dough forms. Roll dough between parchment sheets to 1/8 inch thickness. Chill at least 30 minutes. Cut into 1.5-inch discs and keep chilled.
  2. Prepare the Choux Dough: Preheat oven to 375°F (190°C). In a saucepan, combine water, butter, and salt. Bring to boil, then remove from heat and add all flour at once. Stir vigorously until dough forms a ball and pulls from sides. Return to low heat and cook 1-2 minutes, stirring constantly.
  3. Incorporate Eggs: Transfer dough to mixing bowl or stand mixer. Beat in eggs one at a time until smooth and glossy, holding a soft peak. Adjust consistency with small amounts of egg or flour if needed.
  4. Pipe the Choux: Line baking sheets with parchment or silicone mats. Pipe 1.5-inch rounds spaced 2 inches apart or drop dough with spoons. Place chilled craquelin discs on top, pressing lightly.
  5. Bake: Bake at 375°F (190°C) for 10 minutes, then reduce to 350°F (175°C) and bake 20-25 minutes until puffed, golden, and craquelin is cracked. Avoid opening oven door during baking. If pale after 30 minutes, bake 5 more minutes carefully.
  6. Cool: Transfer choux to wire racks to cool completely. They will deflate slightly.
  7. Make the Patriotic Berry Cream: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold in chopped strawberries, blueberries, and lemon zest. Adjust sweetness if needed.
  8. Fill the Choux: Cut cooled choux buns in half or make a hole on the side. Fill with berry cream using piping bag or spoon. Serve immediately or chill until serving.

Notes

Use room temperature eggs for smooth dough. Chill craquelin discs well to ensure crackly texture. Avoid opening oven door during first 25 minutes of baking to prevent collapse. For dairy-free version, substitute coconut cream and vegan butter. Fresh berries preferred but frozen can be used if thawed and drained. To stabilize berry cream, add powdered gelatin if juices make it runny.

Nutrition

Keywords: choux au craquelin, artisan choux, craquelin topping, berry cream filling, patriotic dessert, French pastry, celebration dessert, easy choux recipe

Find it online: https://dahliadishes.com/perfect-artisan-choux-au-craquelin-recipe-with-patriotic-berry-cream-filling/