Why Add Craquelin to Cream Puffs?

A simple craquelin layer not only adds sweetness and lasting crunch to your cream puffs but also controls the expansion of the choux in the oven so that it’s more uniformly rounded instead of whimsically shaped. Here’s how it works: The craquelin consists of a buttery dough that’s cut into disks and frozen before being placed atop the mounds of choux. In the oven, as the craquelin thaws, it blankets the choux, helping smooth out its contours. At the same time, the butter (of which there is a large amount in the dough) melts, creating fissures in the craquelin that widen as the choux expands.

Once you’re comfortable with making choux au craquelin, you can customize them to your taste. If you’re short on time, skip the pastry cream and fill the puffs with whipped cream or ice cream. Or, get creative with flavor and color.