Strawberry Choux au Craquelin (Cream Puffs with Fresh Strawberries)
There are few things more summery to me than a strawberry shortcake, so these strawberry choux au craquelin are a fun way to spice up your delivery by making them choux “cakes” instead!
These are also surprisingly easy to make. Hearing “choux” pastry probably worries people that it will be incredibly technical and advanced, when it’s a fairly straightforward dough that comes together quickly.
Bring these to your next barbecue, girls’ night, or whatever you’re celebrating and impress them all. Get to craq-ing (get ittt?)!
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STRAWBERRY CHOUX AU CRAQUELIN
Take a warm weather classic and put on your pastry hat with these cute little choux buns baked with craquelin on top, and filled with fresh whipped cream and strawberries.
The key to a good puff? The craquelin, which sits as a sweet, textured little hat on your choux as it bakes. You’ll see this first hand, as you’ll leave one of the buns bare – SCANDALOUS! – on your tray so you can gauge color.
What is craquelin? Craquelin is a sweet, crisp topping made by mixing flour, sugar, and butter into a dough and rolling it into a thin sheet. When placed on top of choux pastry, it bakes into a crunchy, caramelized crust that adds texture and helps the choux rise evenly.
INGREDIENTS
- Butter: provides richness, structure, and steam for lift in the choux while creating a crisp, crackly craquelin topping
- Sugar: sweetens, promotes browning, and helps create the signature crisp craquelin shell
- Flour: forms the structure of both the choux pastry and the craquelin, allowing the buns to puff and hold their shape
- Whole milk: adds richness and flavor to the choux while contributing moisture for proper steam development
- Water: creates steam during baking, helping the choux pastry rise and hollow properly
- Salt: balances sweetness and enhances overall flavor throughout the pastry
- Eggs: provide structure, elasticity, and lift while giving the choux its glossy finish
- Heavy cream: whips into a light, airy filling that contrasts with the crisp pastry
- Powdered sugar: sweetens and stabilizes the whipped cream for a smooth, pipeable texture
- Vanilla extract: adds warmth and depth to the cream filling
- Strawberries: bring freshness, natural sweetness, and a bright contrast to the rich pastry and cream
- Lime juice: enhances the strawberries by adding acidity and balancing sweetness
What’s the best way to pipe choux buns? Fill a piping bag with your choux dough and hold it vertically, with the tip directly above the baking tray. Squeeze the bag to pipe straight up, then release pressure and lift the bag once the bun reaches the desired size.
HOW TO MAKE STRAWBERRY CHOUX AU CRAQUELIN
Prep the Craquelin Topping
In a bowl, smear softened butter and sugar together with a spatula until fully blended and smooth. Sift in the flour and mix until the craquelin dough returns to a soft, paste-like consistency.
Roll the craquelin dough between two sheets of parchment paper until about ⅛-inch thick. Transfer it to the freezer for at least 15 minutes and keep it frozen until the choux buns are piped, as the dough softens quickly once removed.
Make the Choux Pastry Dough (Pâte à Choux)
Combine butter, milk, water, salt, and sugar in a pot over medium heat until the butter melts, then increase the heat slightly until the mixture reaches a gentle scald. Remove the pot from the heat and immediately sift in the flour, stirring vigorously to activate the gluten and form a smooth dough.
Return the pot to medium-low heat and cook the dough for about three minutes to evaporate excess moisture. Flatten the dough against the bottom of the pot, pause briefly, then stir and repeat until a light film forms on the base of the pan.
Transfer the dough to a bowl and spread it up the sides to release heat more quickly. Allow it to cool to 104–122°F (40–50°C), which is crucial to prevent the eggs from cooking when added.
In a small bowl, beat the eggs until fully combined. Gradually add the eggs to the cooled choux dough one teaspoon at a time, mixing thoroughly after each addition until fully incorporated.
Test the choux pastry by lifting a spoonful and letting it fall back into the bowl. The dough is ready when it forms a smooth “V” shape hanging from the spoon.
Preheat your oven to 338°F convection and fit a piping bag with a fluted nozzle. Line a baking sheet with parchment paper and pipe 2-inch choux buns, holding the bag vertically and spacing them at least one inch apart.
Remove the craquelin from the freezer and quickly cut 2-inch rounds. Place one round on top of each piped choux bun, leaving one bun uncovered to monitor browning during baking.
Bake the choux au craquelin for 30–35 minutes without opening the oven for at least the first 25 minutes. The buns are done when deeply golden, well-risen, and crisp.
Transfer the baked choux buns to a wire rack and allow them to cool completely. Proper cooling helps maintain structure and prevents soggy interiors during assembly.
Whip the Cream Filling
Combine heavy cream, powdered sugar, and vanilla in a bowl and begin whisking until the mixture becomes glossy. Continue whipping until soft peaks form and the cream holds its shape without becoming stiff.
Finish thickening the whipped cream by gently folding with a spatula for a smooth, stable texture. Transfer to a piping bag and refrigerate until ready to assemble.
Macerate the Strawberries
Combine sliced strawberries, sugar, and lime juice in a bowl and stir to coat evenly. Let the mixture rest for 15 minutes to release juices and lightly macerate the fruit.
Assemble the Strawberry Choux au Craquelin
Using a serrated knife, carefully slice the tops off the cooled choux buns and set them aside. Pipe whipped cream into the center, allowing it to slightly overflow for a bakery-style finish.
Spoon the macerated strawberries over the cream and replace the choux tops if desired. Serve immediately and enjoy your strawberry choux au craquelin!
3 reasons you’ll love this mini dessert
TIPS & VARIATIONS
- Keep the craquelin frozen until the last second. Cold craquelin holds its shape, cuts cleanly, and creates that signature crackly top as the choux rises in the oven.
- When melting the butter liquid for the choux dough, the heat needs to be hot so as to not evaporate too much liquid.
- Cook the choux dough long enough on the stove. A thin film on the bottom of the pan signals that enough moisture has evaporated, which helps the pastry puff properly and stay hollow.
- Cool the dough before adding eggs. Warm dough can scramble the eggs, so letting it cool slightly ensures a smooth, glossy choux pastry with the right elasticity.
- Add eggs gradually and watch the texture. You may not need every last bit of egg, so rely on the “V-shape” test rather than measurements for perfect consistency.
- Pipe straight up for even buns. Holding the piping bag vertically creates uniform choux buns that rise evenly and bake consistently.
- Don’t open the oven too early. Opening the oven before the choux sets can cause the buns to collapse, so wait until at least 25 minutes into baking.
- Let the buns cool completely before filling. Filling warm choux can melt the whipped cream and soften the crisp shell.
- Assemble just before serving. Choux au craquelin is best enjoyed fresh, for the right texture (without the cream and strawberries turning the choux soft).
STORING STRAWBERRY CHOUX AU CRAQUELIN
You can make your choux pastry and craquelin in advance. Keep the craquelin wrapped airtight in the freezer for up to a month, until you’re ready to cut and top your piped pâte à choux with.
Once you make your choux pastry dough, you can cover it tightly and store it in the fridge for up to 2 days before piping and baking.
After it’s baked, you can store your cooled choux buns in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. If working from frozen, allow the baked choux buns to thaw at room temperature. Then pop them into a 350F oven for 5 minutes to dry and crisp lightly before filling.
Once filled, your strawberry choux au craquelin should be served immediately to preserve the texture.
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Equipment
- 2-inch round cutter
- Bowls
- Pot
- Fine Mesh Strainer
- Rolling Pin
- Parchment Paper
- Offset spatula
- Fluted piping tip
- Piping Bags
- Baking Tray
- Whisk
- Wooden spoon
- Thermometer
- Spatula
- Wire Rack
- Digital Scale
Ingredients
- 35 g butter room temperature
- 42 g sugar
- 39 g flour sifted
- 75 g butter
- 75 g whole milk
- 75 g water
- 3 g salt
- 6 g sugar
- 90 g flour
- 150 g egg beaten
- 400 g Heavy Cream
- 40 g Powdered Sugar sifted
- 1 tsp Vanilla Extract
- 2.5 cups strawberries sliced
- 2 tbsps sugar
- ½ lime juiced
Instructions
CRAQUELIN
- In a bowl, add sugar to softened butter and smear together with a spatula to blend.
- Sift in the flour and combine with a spatula until it returns to paste consistency
- Roll between parchment paper until about 1/8" thick
- Place in the freezer for at least 15 minutes, leaving in the freezer until choux buns are piped and ready. The craquelin will soften quickly so you need to be ready to use it before pulling it from the freezer.
- Reform and reroll the dough between the parchment paper as many times as needed
CHOUX
- In a pot, combine butter, milk, water, salt, and sugar and place over medium heat*. Once the butter melts, you can turn the heat up to bring it just to scalding (a rim of butter around the pot).
- Remove the pot from heat and sift in the flour. Immediately mix, mixing vigorously to help activate the gluten.
- Return the pot to heat over medium-low for about three minutes. At this stage working to actively get rid of some of the water in the dough
- With the pot still over heat, flatten the dough on the bottom of the pot, wait a few seconds, stir, and repeat. Do this for about 2 minutes.
- Once there is a light film of dough left on the bottom of the pot, the dough is ready to be removed from the heat.
- Transfer the dough to a bowl and spread the mixture up the sides to help cool it faster. Allow mixture to cool to 104-122 °F (40- 50 °C). This is crucial to ensure the eggs don’t cook prematurely.
- In a small dish, beat your eggs until combined
- Once your dough mixture is cool, gradually add in your egg mixture about one teaspoon at a time, using a wooden spoon to mix in. Test the dough by scooping some of it up with your spoon and allowing it to slide off. It should leave a slight “V” shape of dough hanging off the spoon when it is ready. You can mix in a little more egg at a time if it’s not ready yet, but you may not need to use all of the egg mixture.
- Preheat your oven to 338°F CONVECTION
- Place a fluted nozzle into a piping bag, and fill it with dough.
- Line a baking tray with parchment paper and pipe your choux buns, about 2 inches in size. Hold the bag vertically directly above the tray, squeeze for about three seconds, and then lift the bag. Leave at least an inch of space between each as they will grow in the oven.
- Once all choux buns have been piped, get your craquelin out of the freezer. Work quickly at this stage to cut 2-inch rounds from the craquelin dough and immediately place onto each piped choux. Leave one choux uncovered on the tray, to keep an eye out for the color of the buns as they bake.
- Bake for 30-35 minutes. Do not open the oven to check until they have been baking for at least 25 minutes! The buns should have a deep golden color and a nice rise.
- Remove from the oven and transfer to a wire rack to cool completely
WHIPPED CREAM
- Combine all ingredients in a bowl and begin to whisk
- Your cream should become shiny and glossy as you whip it.
- Once cream becomes decently thick – still “soft” but not liquid – use a spatula to lightly stir for final thickness
- Transfer to a piping bag and place in the fridge until ready to use
STRAWBERRIES
- In a bowl, add your sliced strawberries, sugar, and lime juice. Stir to combine and then sit off to the side for 15 minutes, to allow the mixture to get juicy and the strawberries to marinate slightly
ASSEMBLY
- Using a serrated knife, gently cut the very tops of your choux buns off. Place the top to the side and pipe whipped cream inside and slightly out
- Top with strawberries and your choux tops (if desired)
- Enjoy!
