Crispy Craquelin Profiteroles with Rich Choux Pastry

These Crispy Craquelin Profiteroles are a delightful treat combining the light and airy texture of choux pastry with a crunchy, sweet craquelin topping. Each profiterole bursts with flavor, making them an irresistible dessert perfect for any occasion. The crispy craquelin adds a delightful texture contrast to the soft and creamy choux, creating a dessert experience that is both sophisticated and fun.

Why You’ll Love This: These profiteroles are the perfect blend of textures and flavors. The crispy craquelin on top adds a wonderful crunch to the delicate choux pastry, while the rich, buttery flavor of the dough is simply irresistible. They are versatile and can be filled with a variety of creams or custards, making them suitable for any palate. Perfect for impressing guests or enjoying a luxurious treat at home, these profiteroles are sure to become a favorite.

Perfect Occasion: Ideal for special gatherings, holiday celebrations, or simply when you want to indulge in a delicious homemade dessert. These profiteroles are perfect for dinner parties, high tea, or festive occasions. Their elegant appearance and delightful taste make them a showstopper that will leave your guests impressed and satisfied.

Decoration Tips: To enhance the presentation, dust the profiteroles with powdered sugar or drizzle with melted chocolate for an extra touch of decadence. You can also fill them with flavored creams or custards such as vanilla, chocolate, or coffee. Adding a small dollop of whipped cream on top or garnishing with fresh berries can provide a vibrant and festive look.


Choux Pastry:

  • 150 g water
  • 80 g butter, cut into pieces
  • 1 pinch of salt
  • 120 g self-rising flour
  • 9 egg yolks (or 3 whole eggs)

Craquelin Topping:

  • 90 g melted butter
  • 100 g all-purpose flour
  • 100 g granulated sugar


Prepare the Choux Pastry:

  1. In a medium saucepan, bring the water, butter, and salt to a boil.
  2. Once boiling, add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan (about 1 minute).
  3. Remove from heat and let cool slightly. Gradually add the egg yolks one at a time, mixing well after each addition. If using whole eggs, add them one at a time until the dough is smooth and shiny.
  4. The dough is ready when you can draw a line through it with your finger and it doesn’t close up.

Shape the Profiteroles: 5. Preheat the oven to 210°C (410°F). 6. Using a piping bag fitted with a plain nozzle, pipe small mounds of dough onto a baking sheet lined with parchment paper. This recipe yields approximately 36 profiteroles.

Prepare the Craquelin: 7. Mix the melted butter, flour, and sugar until a dough forms. Roll out the dough between two sheets of parchment paper to about 1/8 inch thick. 8. Freeze the dough for 30 minutes. 9. Using a 6 cm round cutter, cut circles from the craquelin dough and place them on top of each profiterole.

Bake the Profiteroles: 10. Bake in the preheated oven at 210°C (410°F) for the first 10 minutes. 11. Reduce the oven temperature to 160°C (320°F) and bake for an additional 15 minutes. This temperature contrast ensures the profiteroles puff up and become crispy without deflating after baking. 12. Remove from the oven and let cool completely on a wire rack.

Serve and Enjoy: 13. Fill the profiteroles with your favorite cream or custard, dust with powdered sugar or drizzle with chocolate if desired. Enjoy these delightful Crispy Craquelin Profiteroles as a perfect treat for any occasion!

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