Elevate your pastry skills with this exquisite recipe for Choux au Craquelin, also known as Crackly Profiteroles. This delightful French dessert adds a crunchy, sugary layer to the classic choux pastry, creating a unique texture and enhancing the overall flavor.
Why You’ll Love This: The combination of the soft, airy choux and the crispy, sweet craquelin top is a match made in heaven. It’s a sophisticated twist on the traditional profiterole that will impress any dessert lover.
Perfect Occasion: Ideal for elegant dinner parties, afternoon teas, or as a special treat for holidays and celebrations. These profiteroles are sure to be a conversation starter!
Decoration Tips: Serve these profiteroles dusted with powdered sugar or drizzled with chocolate sauce. They can also be arranged on a serving platter in a pyramid shape for an eye-catching presentation.
Ingredients: Craquelin:
- 75g flour (3/4 cup)
- 75g sugar (a bit less than 1/2 cup)
- 60g butter
Profiterole Dough & Cream: (See recipe in a previous post)
Chocolate Sauce:
- 1/2 liter milk
- 3/4 cup sugar
- 1/2 cup flour
- 1/2 cup cocoa
- 1 packet of dark chocolate
Instructions:
- For the craquelin, mix cold butter cubes with sugar and flour to form a dough. Roll out between two sheets of parchment paper and freeze.
- Prepare the profiterole dough and pipe onto a baking sheet.
- Cut out circles from the frozen craquelin and place on top of each profiterole dough.
- Bake at 180°C for 30-35 minutes until golden, then leave in the closed oven for an additional 10 minutes.
- Once cooled, fill with cream.
- For the chocolate sauce, cook milk, sugar, flour, and cocoa until thickened. Remove from heat, add dark chocolate, and stir until smooth. Cool, stirring occasionally.
Enjoy these Choux au Craquelin, a delightful twist on a classic dessert that combines creamy, airy choux pastry with a crunchy, sweet topping for an unforgettable experience!
