Name: Craquelin Choux Pastry with Salted Caramel Cream
Prep time: 1 h
Cook time: 45 min
Total time: 7 h
Cuisine: French
Ingredients: 115 g unsalted butter (½ cup); Pinch sea salt; 130 g light brown sugar (⅔ cup); 130 g all-purpose flour (1⅛ cup); 150 g white sugar (¾ cup); ½ tsp sea salt; 120 mL warm heavy cream (½ cup, 35% fat); 480 mL whole milk (2 cups); 40 g cornstarch (4 tbsp); 1 tbsp vanilla bean paste or extract; 3 large egg yolks; 1 large egg; 45 g unsalted butter (3 tbsp, softened); 1 tsp gelatin powder; 30 mL water (2 tbsp, room temperature); 240 mL whipping cream (1 cup, chilled, 35% fat); 30 g confectioner’s sugar (¼ cup); 7 mL vanilla extract (1 ½ tsp); 1 batch choux pastry (prepared separately)

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Craquelin Choux Pastry with Salted Caramel Cream is a bakery-worthy dessert that combines crisp, crackly-topped cream puffs with a luscious salted caramel diplomat cream filling. The craquelin topping adds a delightful crunch and sweet caramelized flavor, while the creamy custard filling balances it with richness and elegance. Perfect for celebrations or when you want to impress with a sophisticated French-inspired pastry.

Why You’ll Love This Recipe

A stunning, professional-looking pastry with minimal equipment required
Delicious contrast between crisp craquelin topping and creamy filling
Salted caramel diplomat cream adds a rich, indulgent twist
Can be made ahead with components prepared in advance
Perfect for dinner parties, holidays, or high-tea desserts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the craquelin (makes enough for 1 ½ batches)

115 g unsalted butter (½ cup)
Pinch sea salt
130 g light brown sugar (about ⅔ cup)
130 g all-purpose flour (about 1⅛ cup)

For the salted caramel pastry cream

150 g white sugar (¾ cup)
½ tsp sea salt
120 mL warm heavy cream (½ cup, 35% fat)
480 mL whole milk (2 cups)
40 g cornstarch (4 tbsp)
1 tbsp vanilla bean paste or extract
3 large egg yolks
1 large egg
45 g unsalted butter (3 tbsp, softened)

For the stabilized Chantilly cream

1 tsp gelatin powder
30 mL water (2 tbsp, room temperature)
240 mL whipping cream (1 cup, chilled, 35% fat)
30 g confectioner’s sugar (¼ cup)
7 mL vanilla extract (1 ½ tsp)

For the choux pastry

1 batch choux pastry (prepared separately)

Directions

Craquelin

Cream butter, salt, and brown sugar together until fluffy.
Add flour and mix until crumbly. Bring dough together with hands.
Divide into 2 portions, place each in a zip-top bag, and roll out to 2–3 mm thick.
Freeze overnight until firm.

Salted Caramel Pastry Cream

In a pan, sprinkle sugar in an even layer and heat until melted and amber-colored.
Carefully add warm cream (stand back to avoid splashes) and stir until dissolved.
Add milk, salt, and vanilla; heat until nearly boiling.
In a separate bowl, whisk eggs, yolks, cornstarch, and vanilla.
Temper with hot caramel milk, then return to the pan. Cook while whisking until thick and bubbling.
Stir in butter, then transfer to a bowl. Cover with plastic wrap touching the surface. Chill until set.

Stabilized Chantilly Cream

Bloom gelatin in water for 10 minutes, then microwave until dissolved.
Whip chilled cream with sugar and vanilla until soft peaks form.
Stream in dissolved gelatin while whisking until stabilized. Keep chilled.

Salted Caramel Diplomat Cream

Fold Chantilly cream into chilled salted caramel pastry cream.
Transfer to a piping bag with a round tip.

Choux Pastry

Preheat oven to 375°F (190°C). Line trays with parchment or silpat.
Cut 2-inch discs from frozen craquelin. Keep frozen until use.
Pipe 2-inch choux mounds on trays, then place a craquelin disc on top of each.
Bake 30 minutes without opening oven. Prick pastries with a toothpick to release steam, then bake 5–10 minutes more until golden.
Cool completely in a draft-free place.

Assemble

Cut a hole in the bottom of each choux puff.
Pipe in salted caramel diplomat cream.
Optionally dust with confectioner’s sugar before serving.

Servings and timing

Servings: 20–24 choux pastries
Prep time: 1 hour
Cook time: 45 minutes
Chill time: 4–6 hours
Total time: about 6–7 hours (including chilling)

Variations

Vanilla cream: Use classic vanilla diplomat cream instead of caramel.
Chocolate version: Add melted dark chocolate to the pastry cream for a rich filling.
Fruit filling: Fold in raspberry or passion fruit puree for a fruity twist.
Nutty topping: Sprinkle finely chopped hazelnuts on top before baking.
Mini puffs: Make smaller versions for bite-sized party treats.

Storage/Reheating

Store filled choux pastries in the fridge in an airtight container for up to 2 days.
Unfilled shells can be kept at room temperature in a sealed container for 2 days or frozen for up to 2 months.
Refresh shells by baking at 300°F (150°C) for 5 minutes before filling.
Do not freeze filled pastries, as the cream will lose texture.

FAQs

What is craquelin?

It’s a thin cookie-like dough placed on top of choux pastry before baking, creating a crackly, crunchy top.

Why did my choux pastry collapse?

Opening the oven too early or underbaking can cause collapse. Always bake fully before removing.

Can I make the cream filling in advance?

Yes, both pastry cream and Chantilly cream can be prepared a day ahead, then folded together before filling.

Do I need gelatin in the Chantilly cream?

Gelatin stabilizes the cream, keeping it firm and preventing weeping. You can omit it if serving immediately.

Can I freeze craquelin dough?

Yes, craquelin dough freezes well and can be cut into discs directly from frozen.

What’s the best way to pipe choux pastry?

Use a piping bag fitted with a round or French star tip for even, smooth mounds.

Can I fill the puffs with something else?

Yes, pastry cream, whipped cream, chocolate mousse, or savory fillings work well.

Why is my craquelin too soft?

It may not have been frozen solid. Always use well-frozen discs to maintain the crisp topping.

Can I make these ahead for a party?

Yes, prepare shells in advance, store them unfilled, and fill just before serving.

What pairs well with craquelin choux pastry?

Coffee, espresso, or dessert wines complement the flavors beautifully.

Conclusion

Craquelin Choux Pastry with Salted Caramel Cream is a show-stopping dessert that brings together crispy shells, a delicate crackly topping, and rich, silky caramel cream. While it takes some time to prepare, the result is an impressive French-inspired treat that’s perfect for special occasions or whenever you want to wow your guests with homemade patisserie.