Cream Puff “Crack Buns” (Choux au Craquelin)

Choux au Craquelin are delightful French pastries known for their unique texture and flavor. The base is made of choux pastry, a light and airy dough that puffs up dramatically when baked. This creates a hollow interior perfect for filling with sweet treats like pastry cream or whipped cream.

The defining feature of Choux au Craquelin is the craquelin topping. This thin, sweet cookie-like crust adds a satisfying crunch and visual appeal. As the pastry bakes, the craquelin spreads, creating the signature cracked appearance.

These treats are surprisingly simple to make with basic ingredients like butter, flour, eggs, and sugar. Their elegant appearance makes them perfect for special occasions, but they’re also a delicious anytime snack. Choux au Craquelin offer endless possibilities for customization with various fillings, flavors, and toppings.

History and Origin

The origins of choux pastry, the foundation of Choux au Craquelin, date back to 16th-century France. It’s often attributed to an Italian chef named Pantarelli, who served under Catherine de’ Medici. He may have invented the dough in 1540, using it to create a cake called pâte à Pantanelli.

Over time, the dough’s recipe evolved, and the name changed to pâte à popelin. Popelins were small cakes popular in the 16th century. They were made with a dough dried over a fire to evaporate its water, known as “pâte à chaud” (hot pastry).

Later, in the 18th century, chefs like Jean Avice and Marie-Antoine Carême further refined choux pastry. Carême, especially famous for his elaborate creations, helped popularize it for desserts we recognize today, like profiteroles and eclairs.

The craquelin topping, the defining feature of Choux au Craquelin, is a more recent addition. Its exact origin is unclear, but it has become increasingly popular in modern pastry making. This sweet, crunchy layer adds an irresistible dimension to the classic choux pastry, making Choux au Craquelin a delightful treat that combines centuries of culinary tradition with modern innovation.

Why They’re Called “Crack Buns”

The playful nickname “crack buns” might seem a bit surprising for these elegant French pastries. However, the name has a few possible explanations:

• The Addictive Crunch: The most common reason is the satisfying crunch of the craquelin topping. That sweet, crackly texture, combined with the soft choux pastry and creamy filling, can make them a bit addictive!

• Cracked Appearance: The name might also refer to the cracked pattern of the craquelin as it bakes. This visually appealing texture adds to the charm of Choux au Craquelin.

• A Touch of Humor: Some believe the name is a lighthearted play on words. The cracked appearance of the craquelin offers a quirky contrast to the traditional image of delicate French pastries.

While the term “crack buns” isn’t the official name, it’s widely used and reflects the irresistible nature of these delicious pastries. Their combination of textures and flavors makes them truly hard to put down!

Ingredients List

• For the Craquelin:

  • Unsalted butter, softened
  • Light brown sugar
  • All-purpose flour
  • Pinch of salt

• For the Choux Pastry:

  • Whole milk
  • Water
  • Unsalted butter
  • Pinch of salt
  • Pinch of sugar
  • All-purpose flour
  • Large eggs

• For the Filling (Optional):

  • Heavy cream
  • Powdered sugar
  • Vanilla extract (or flavor of choice)

Necessary Equipment

• Mixing bowls
• Saucepan
• Whisk
• Spatula
• Piping bags (or large resealable bag)
• Baking sheets
• Parchment paper
• Rolling pin
• Cookie cutter (slightly larger than the diameter of your piped choux)

Preparation of the Craquelin (Crust)

1. Combine Ingredients: In a mixing bowl, combine the softened butter, light brown sugar, flour, and a pinch of salt. Use your fingers or a spatula to mix them until a smooth dough forms.

2. Roll Out the Dough: Divide the dough in half and place one half between two sheets of parchment paper. Using a rolling pin, roll the dough out to a thin, even layer (about 1/8 inch thick). Repeat with the second half of the dough.

3. Chill the Dough: Transfer the rolled-out craquelin sheets (still between the parchment paper) to the freezer and chill for at least 30 minutes, or until firm. This step is crucial to prevent the craquelin from melting too quickly during baking.

4. Cut Out Shapes: Once chilled, remove the craquelin from the freezer. Use a cookie cutter, slightly larger than your desired choux pastry size, to cut out individual circles. Return the circles to the freezer until ready to use.

Tips for the Perfect Crust

• Room Temperature Butter: Soft butter is essential for easy mixing. Too cold, and it will leave lumps; too warm, and the craquelin might become greasy.
• Even Thickness: Roll out the dough evenly to ensure consistent thickness. This will help the craquelin bake evenly and achieve a uniform crackle.
• Chill Thoroughly: Chilling the dough is crucial to prevent it from spreading too much during baking. This helps maintain the crust’s shape and texture.
• Handle with Care: The chilled craquelin can be slightly brittle, so handle it carefully when placing it on the choux pastry.

Making the Choux Pastry

1. Combine Liquids and Butter: In a saucepan, combine the whole milk, water, butter, salt, and sugar. Heat this mixture over medium heat until the butter is completely melted and the mixture is simmering.

2. Add the Flour: Reduce the heat to low. Immediately add all the flour at once and stir vigorously with a wooden spoon or sturdy spatula. The mixture will form a thick, sticky ball. Continue stirring and cooking over low heat for 1-2 minutes to slightly dry out the dough.

3. Cool the Dough: Remove the pan from heat and transfer the dough to a mixing bowl. Let it cool slightly for a few minutes. This helps prevent the eggs from cooking when added.

4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. At first, the dough will look separated, but keep mixing until it becomes smooth and forms a thick, glossy consistency.

5. Test for Readiness: The dough is ready when it’s thick enough to form a “V” shape when you lift some on your spatula. If it’s too runny, beat in another egg yolk.

Common Mistakes and How to Avoid Them

• Runny Dough: If your dough is too thin, try adding an extra egg yolk. Alternatively, cook the dough on the stovetop for a few extra minutes to dry it out further.
• Lumpy Dough: Ensure the flour is thoroughly mixed in and the dough is cooked over low heat for a couple of minutes. This will help smooth out any lumps.
• Overcooked Eggs: Let the dough cool slightly before adding the eggs to prevent them from scrambling. If your dough seems too wet or separated, another egg yolk may help bring it back together.
• Flat Choux Pastries: Check your oven temperature is accurate. Ovens that run cool can prevent the pastries from puffing up properly.

Assembly and Baking

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper.

2. Pipe the Choux: Fit a piping bag with a large round tip (or cut off the corner of a resealable bag). Fill the bag with choux pastry. Pipe mounds of dough onto the prepared baking sheets, leaving space between each for expansion.

3. Add the Craquelin: Remove the craquelin discs from the freezer. Gently place one disc on top of each piped choux mound.

4. Bake: Reduce the oven temperature to 375°F (190°C) and bake for 30-35 minutes, or until the pastries are puffed, golden brown, and feel dry to the touch. Avoid opening the oven door during the initial baking, as this could cause the pastries to deflate.

Achieving the Perfect Puff

• High Initial Temperature: Start with a hot oven to create an initial burst of steam, helping the pastries rise dramatically.
• Avoid Opening the Oven: Resist the urge to open the oven door during baking, as temperature fluctuations can cause your choux to collapse.
• Bake Until Fully Cooked: Ensure the pastries are fully cooked through to prevent them from deflating once cooled. They should be a deep golden brown and feel light and dry.
• Let Cool Completely: Cool the Choux au Craquelin fully on a wire rack before filling to prevent the pastry from becoming soggy.

Finishing Touches: Chocolate Base and Filling Options

• Optional Chocolate Base: For a decadent touch, melt some dark or semisweet chocolate. Once the Choux au Craquelin have cooled, dip the bottoms in the melted chocolate and let them set on a wire rack.

• Classic Pastry Cream: The most traditional filling is pastry cream. You can find many recipes online, but it typically involves a custard base made from milk, eggs, sugar, and often vanilla.

• Whipped Cream: For a lighter filling, whip heavy cream with powdered sugar and flavorings like vanilla, almond, or other extracts.

• Filling the Pastries: Once cooled, cut the Choux au Craquelin in half horizontally. To fill, you can either use a piping bag or spoon the filling into the bottom halves and top with the craquelin lids.

• Storage: Filled cream puffs are best enjoyed the same day. To store unfilled shells, place in an airtight container at room temperature for 1-2 days or freeze for later use.

Variations and Customizations

• Flavor Infusions: Add extracts, spices, or zest to your pastry cream or whipped cream for exciting variations (think lemon, orange, lavender, etc.).
• Craquelin Variations: Experiment with different colors and flavors for the craquelin topping. Try adding cocoa powder, matcha powder, or freeze-dried fruit powder.
• Dip and Drizzle: Decorate your finished Choux au Craquelin with chocolate drizzle, caramel sauce, or a dusting of powdered sugar.
• Savory Options: Omit the sugar in your craquelin and fill with savory ingredients like cheese and herbs for a delightful appetizer.

FAQs

Can I make these ahead of time?

Yes! You can prepare the choux pastry and craquelin dough a day in advance. Store the choux pastry in an airtight container in the refrigerator and the craquelin discs between parchment paper in the freezer. Bake and assemble just before serving.

How do I store leftover Cream Puff “Crack Buns”?

Ideally, filled cream puffs are best enjoyed fresh the same day. Store unfilled choux shells in an airtight container at room temperature for 1-2 days. Filled pastries can be refrigerated, but the texture will change slightly.

Can I freeze Choux au Craquelin?

Yes! Freeze unfilled choux shells and craquelin discs separately for up to a month. Thaw at room temperature before baking and filling. You can also freeze assembled cream puffs, but the filling texture may change slightly upon thawing.

Expert Baking Tips and Troubleshooting

• Use Room Temperature Ingredients: Room temperature eggs and butter incorporate more smoothly, creating a more stable choux pastry.

• Don’t Overmix the Eggs: Overmixing the eggs into your choux dough can make it too thin and runny. Beat in eggs until just combined and no streaks of egg remain.

• Check Your Oven Temperature: An accurate oven temperature is crucial for achieving the perfect puff. Use an oven thermometer to ensure yours is heating correctly.

• Cool Before Filling: Let your Choux au Craquelin cool completely before filling them. This will help prevent the filling from melting and the pastry from becoming soggy.

• Troubleshooting Guide:

  • Flat pastries: This could be due to underbaking, an inaccurate oven temperature, or opening the oven too early.
  • Runny dough: Your dough could be too wet. If so, cook it for a few extra minutes on the stovetop or add another egg yolk.
  • Tough or dense pastry: This might indicate overmixing after adding the eggs.

• Practice makes perfect! Don’t be discouraged if your first batch isn’t perfect. Choux pastry takes a bit of practice to master.

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