Choux au Craquelin puff Pastry


Yield: 40 4x4cm pastries

For the crispy top


  • 80g salted butter at almost room temperature
  • 25g brown sugar
  • 25g fine sugar
  • 100g plain flour (cake flour causes it to be too flaky IMO)


  1. In a medium size bowl, using fingers, mix butter and sugar in together till well-mixed.
  2. Sift in flour until well-mixed.
  3. Gather the dough together.
  4. Spread out a piece of cling wrap on table top, place dough in the middle, molded in a rough cylinder shape. Wrap up dough like a candy, roll into an even cylinder of diameter 3-4cm.
  5. Place in freezer and move onto making choux pastry.
  • Ingredients:
    • 70g unsalted butter
    • 250ml milk
    • 100g plain flour (must be already sifted)
    • Pinch of salt
    • 1 and 1/2 teaspoon of sugar
    • 3 large eggs or 4 normal eggs


    1. Heat up butter and milk over high heat.
    2. Once boiling, reduce heat to medium low. Fasterly add in flour and stir in quickly with silicon spatula. Keep stirring and mixing until flour is well-incorporated and dough has a elasticity to it. (Note: dough should have a smooth surface. If it’s lumpy, means flour is not incorporated properly. Start all over again)
    3. Once dough is QQ, turn off heat. Stir a bit to allow slight heat to dissipate.
    4. Add in salt, sugar and 1st egg. Mix in using the same spatula until well-incorporated. Add in 2nd egg and repeat mixing.
    5. For the last egg, mix in half only and stir until well-incorporated. At this juncture, start to check and test texture of dough. When scooping up whole chunk of dough using the spatula and dropping the dough, it should drop with some ease leaving a “triangle” behind. If dough fails the test, continue to add egg gradually until passed test.
    6. Scoop into piping bag with a plain 0.3cm-0.5cm circle nozzle. Preheat oven at 210°c fan mode.
    7. Line baking trays with baking sheets. Pipe choux dough on baking trays in circular shape, roughly 3.5cm – 4cm in diameter.
    8. Once all piped, takes out crispy top dough. Unwrap and cut into disc shapes, each 2-3mm width. Place a disc over each choux puff.
    9. Should there be leftover puffs with NO disc top, be sure to finger tap lightly to even out the tips.
    10. Once done, fasterly place in oven. Once inside oven, DO NOT open oven door at any point. It will cause puff to deflate and collapse. Bake at 210°c for 15 minutes.
    11. Bake another 10 minutes for 10 minutes.
    12. Bake the below tray for another 1 minute.
    13. Once take out, fasterly poke a hole at the base of each puff. Then put back into a turned-off oven to cool gradually with door slightly ajar.
    14. Once cooled, store in air tight container until gonna pipe fillings in order to ensure top stays crispy.
  • Reference:
  • Amanda Tastes YouTube video

    For chocolate cream filling:

    Yield: Filling for two batches of above puff pastries


    • 1 & 1/2 tablespoon of cocoa powder (dissolved & mixed as little water as possible – runny paste consistency)
    • 1 cup of fresh whipping cream
    • 1 & 1/2 tablespoon of fine granulated sugar


    1. Mix cocoa powdered with as little warm water as possible (I use 2-3 tablespoons of water?) until dissolved into a runny paste texture. Set aside to cool.
    2. Pour whipping cream into mixing bowl and leave the entire bowl inside freezer to chill for 20-30 minutes.
    3. Taking Singapore hot climate into consideration, we have to work fast in order to whip cream successfully. Take bowl out of freezer, add in sugar and chocolate paste. Cream at medium speed. Scrap down once or twice before it turns stiff. It will take a couple of minutes to turn stiff. 
    4. Transfer into piping bag with nozzle already in. Store in fridge until use. 

    Note: Do not be anxious to cream at high speed. At high speed, there are two factors that may work against us. Firstly, heat generated by the mixer at high speed may counteract the cold of the whipped cream causing it to not turn stiff. Secondly, my experience tells me at for cream to turn from runny to soft pillowy takes a couple of minutes. And from soft pillowy to turn stiff; we are talking about a matter of seconds. At high speed, we may not be in time to stop the mixer in time for our desired consistency. 

    For mango cream filling:

    Yield: Filling for two batches of above puff pastries.


    • Half a Thai honey mango, skinned and chopped into small cubes. (If mango is overripe and produced much juice after chopping, remove juice by gently dabbing kitchen paper towel over chopped mango)
    • 1 cup of whipped cream
    • 1 teaspoon of mango essence
    • 1 tablespoon of fine granulated sugar


    1. Pour whipping cream & mango essence into mixing bowl and leave the entire bowl inside freezer to chill for 20-30 minutes.
    2. Take bowl out of freezer, add in sugar. Cream at medium speed.
    3. At soft peak, add in chopped mango. Continue to cream at medium speed until cream turns stiff.
    4. Transfer into piping bag with nozzle already in. Store in fridge until use. 

    For chocolate ganache topping: 

    Yield: Top coating for two batches of above puff pastries


    • 1/4 cup of whipped cream
    • 56g of semi-sweet chocolate chips (I used the kind for baking cookies)


    1. Pour whipped cream in a saucepan over medium heat. Meanwhile, place chocolate chips in a medium size bowl. Stir cream until boiling. Turn off heat. 
    2. Immediately, pour hot cream over chocolate chips. Hand whisk to dissolve and mix. Set aside until use.
    3. Chocolate ganache may be prepared beforehand and stored in fridge. Before use, simple heat up over hot water. 
    This entry was published on June 8, 2015 at 4:12 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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