Choux Au Craquelin

Servings: 20
Prep. Time: 20 minutes
Cook Time: 25 minutes

Choux Au Craquelin is a classic, crunchy French pastry, that will make you feel like you’re in a French patisserie! They are perfect if you are craving something sweet and you can even fill them with cream or salted caramel for extra flavour.


For the Craquelin

  • 60g salted butter
  • 75g unrefined cane sugar
  • 75g pastry flour

For the Choux Pastry

  • 180g water
  • 2 pinches of salt
  • ½ tsp. unrefined cane sugar
  • 80g salted butter, cut into cubes
  • 120g pastry flour
  • 3 eggs


  1. Put all the ingredients for the craquelin into the small bowl of your food processor and blend for 30 seconds, into a dough texture.
  2. Spread the dough, 3-4 millimetres thick, between two sheets of baking paper and set aside in the freezer.
  3. Put the water, salt, sugar and butter into a saucepan and bring to the boil. Add the flour and mix continuously, until the mixture becomes thicker.
  4. Dry the dough by continuing to mix over a low heat, for about 5 minutes. The dough should no longer stick to the spatula and the sides of the saucepan.
  5. Pour the dough into the large bowl of your food processor.
  6. Add the eggs, one at a time and mix until thoroughly combined.
  7. Pour the choux pastry mixture into a pastry bag, fitted with a pastry tip.
  8. Form small round choux circles, around 3cm in diameter and place on a sheet of baking paper.
  9. Cut out circles of the same size from the craquelin dough, with a cookie cutter and place them on top of the choux.
  10. Bake in the oven at 180 ̊C for about 25 minutes.