These mini egg cream puffs are filled with a smooth chocolate pastry cream in a crunchy choux
These mini egg cream puffs were made with love with my pantry essential Bob's Red Mill Organic Unbleached All-Purpose Flour and just for a little bit of fun, their Finely Ground Hazelnut Meal. When I'm putting this much work to craft beautiful choux pastries, I want my ingredients to be the best possible to begin with.
Cream puffs are one of my favourite things to make because they look beautiful and the flavour and decoration options are endless. There are quite a few different parts to them so the recipe looks very long but when you actually break them all down, they only require a few ingredients in each component and they're surprisingly easy to make.
Essentially, these cream puff are made up of 4 main parts: the choux pastry, the craquelin, the pastry cream, and the whipped cream on top. Each part uses 5 ingredients or less. Once you've made them once or twice, you'll get into the flow of it.
What is choux
Choux refers to the cream puff pastry (pâte à choux) made with butter, water, milk, flour, and eggs. It is known for inflating during the baking process by creating steam within trapped air pockets to produce
Craquelin refers to the crunchy, crackly coating on the outside of choux au craquelin cream puffs.
Craquelin is made with butter, sugar, and flour. It is rolled out into a thin sheet and frozen. The
Be mindful that this frozen
Once baked, the
You can make classic cream puffs with only the choux, just skip the
How to keep
One of the pitfalls of choux
While it still tastes good, the crunchy craquelin is what differentiates it from a regular cream puff without craquelin.
The crunchiness pairs perfectly with the soft and creamy filling so a crunchy layer is what we want to achieve!
Tips to keep the craquelin crunchy:
- When the choux
area couple minutes away from being finished baking, use a chopstick to poke a hole on top or on the side of each puff and continue baking to allow the steam inside each puff to be released and dry out the walls of the choux.
- When they are ready to come out of the oven, turn off the oven, open and oven door halfway, and let the choux cool down for a couple minutes to further allow the steam to come out of each puff.
- Cream puffs are best served immediately after being filled but if you need to store them, keep the unfilled shells in an airtight container at room temperature. When you're ready to fill them, crisp them back up in the oven at 350F for about 5 minutes.
- Fill the choux with the cream right before serving. Storing them while filled will soften the choux as the filling has a high moisture content.
How to make cream puffs in advance and store them
Cream puffs taste their best when they're baked and filled on the same day. Luckily, all of the components of a cream puff can be made in advance and stored until you're ready to put them all together.
- Craquelin: make up to 1 week in advance and frozen until solid.
- Choux batter: make up to 3 days in advance and store in the fridge in a piping bag. Bake this with the craquelin on the day of serving and fill immediately after cooling.
- Pastry cream and whipped white chocolate: make up to 2 days in advance and store in the fridge in a piping bag.