Chocolate Craquelin Choux

Chocolate Craquelin Choux

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Course Dessert
Cuisine baking, French
Servings 4



  • 55 g Brown sugar
  • 70 g butter soft
  • 70 g plain flour


  • 125 ml milk
  • 125 ml water
  • 10 g sugar -optional
  • 110 g Salted butter
  • 200 g flour
  • 4-5 eggs
  • 500 ml crème patissière – Check the recipe on my website.

To decorate :

  • 3 tbsp icing sugar
  • 1 cocoa powder
  • 1-2 tbsp water


  • Preheat oven to 180°C.
  • Firstly prepare the craquelin. Place the softened butter into a bowl and add the sugar and flour, combine to create a dough. Then roll out the dough thinly (1 mm thick) between 2 sheets of parchment paper. Keep in the freezer until required.
  • In a saucepan, combine the milk, sugar, and the diced. Bring the mixture to a boil, then remove from heat.
  • Add flour all at once and stir quickly with a spatula or wooden spoon until all the flour is fully incorporated. Remove the pan from the heat and pour the contents into a bowl, then add the eggs one by one mixing vigorously.
  • Spoon the choux pastry into a piping bag and pipe golf-ball size pieces on a baking sheet lined with parchment paper.
  • Cut out discs of craquelin to the size of the choux and place onto the choux.
  • Bake the choux for 30-40 minutes and leave to cool.
  • When the choux are cooled, fill the choux with the pastry cream and set aside.
  • Then, prepare the glazed, in a small bowl, combine the icing sugar , cocoa powder and stir with just enough of water to create a smooth and pourable glaze. Gently spoon the glaze over the choux and remove excess if needed.
  • Place on the serving dish and serve within a few hours. (although, it is best eaten straight away! )
  • Finally, combine the lemon curd and crème patissière in a bowl and fill the choux either using a piping bag fitted with a nozzle or by slicing the choux by half.
Keyword afternoon tea, baked dessert, chocolate, Choux Pastry, Kevin Dundon

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