Strawberry Choux au Craquelin Recipe

Introduction

Strawberry Choux au Craquelin is a delightful French pastry featuring a crisp, sugary topping and a luscious strawberry-filled cream center. This charming dessert combines light choux pastry with a rich, fruity crème légère, perfect for special occasions or treating yourself.

Ingredients

• 1 lb strawberries, washed and hulled
• 1 ¾ cup whole milk (380 grams)
• 1 tsp vanilla bean paste or extract
• ½ cup granulated sugar (100 grams)
• 4 egg yolks (60 grams)
• 2 tbsp flour
• 2 tbsp cornstarch
• ¾ cup heavy cream (175 mL)
• 1 tbsp freeze-dried strawberry powder (optional)
• ½ cup light brown sugar (4 oz, 115g)
• ½ cup unsalted butter (1 stick, 4 oz, 115g), cut into ½-inch cubes and softened
• 2 tbsp freeze-dried strawberry powder
• 4 ounces all-purpose flour (1 scant cup; 115g)
• 1/8 teaspoon kosher salt
• Few drops red food coloring (optional)
• 1 batch choux pastry (recipe from Serious Eats)
• ⅓ cup strawberry jam (105g)
• ⅛ teaspoon kosher salt

Instructions

1. Step 1: Prepare the strawberry crème légère. Blend strawberries until smooth, then strain through a fine mesh sieve to remove pulp. In a saucepan, combine the strawberry juice, milk, and vanilla and heat until simmering. Remove from heat.
2. Step 2: In a bowl, whisk granulated sugar and egg yolks until pale and fluffy. Add flour and cornstarch, whisking until combined. Slowly add the warm strawberry milk mixture while whisking vigorously to avoid cooking eggs.
3. Step 3: Return the mixture to the saucepan and cook over low heat, whisking constantly, until thickened like pudding (about 5 minutes). Remove from heat, cover surface with plastic wrap, and chill for at least 1 hour.
4. Step 4: Whip heavy cream with strawberry powder to stiff peaks. Fold most of the whipped cream into the chilled pastry cream, reserving some for decoration. Transfer to a piping bag and set aside.
5. Step 5: Make the craquelin by creaming brown sugar and butter until smooth. Add flour, strawberry powder, salt, and optional food coloring. Knead briefly and roll between parchment paper to 1/8-inch thickness. Freeze until solid.
6. Step 6: Use a 2-inch round cutter to punch out circles from the frozen craquelin. Place on parchment-lined sheet pan and freeze until ready to use.
7. Step 7: Prepare choux pastry according to Serious Eats recipe. Preheat oven to 375ºF, mark 2-inch circles on parchment-lined baking sheets. Pipe choux batter onto circles, topping each with a craquelin disc.
8. Step 8: Bake for about 30 minutes until golden brown. Remove briefly to poke holes in the bottoms to release steam, then return to oven with door slightly ajar for 30 minutes. Cool completely on a wire rack.
9. Step 9: Prepare salted strawberry jam by combining jam and kosher salt in a small piping bag.
10. Step 10: Assemble by filling each choux first with strawberry crème légère, then a bit of salted jam through the hole at the bottom. Garnish with reserved whipped cream and a fresh or freeze-dried strawberry, then serve immediately.

Tips & Variations

• Make the strawberry crème légère, craquelin, and jam a day ahead to save time on the day of serving.
• Freeze-dried strawberry powder adds an extra burst of strawberry flavor but can be omitted if unavailable.
• A few drops of red food coloring in the craquelin dough enhances the strawberry look but is optional.
• Use a small paring knife to carefully poke holes in baked choux for steam release without deflating them.

Storage

Assembled choux au craquelin are best enjoyed the day they are made for optimal crispness. Store unfilled choux shells, craquelin discs, and crème légère separately in airtight containers in the refrigerator for up to 2 days. Reheat choux shells briefly in a low oven to refresh crispness before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry ahead of time?

Yes, you can bake the choux pastry shells in advance and store them in an airtight container for up to two days. Reheat briefly in the oven to crisp them before filling.

What if I don’t have freeze-dried strawberry powder?

You can omit it; the filling will still be delicious. Fresh strawberries provide plenty of natural strawberry flavor, and the powder mainly enhances color and intensity.

Strawberry Choux au Craquelin Recipe

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4.6 from 141 reviews

Strawberry Choux au Craquelin is an elegant and flavorful French pastry featuring crisp choux buns topped with a sweet, crunchy strawberry-flavored craquelin. Filled with a luscious strawberry crème légère—a blend of smooth strawberry pastry cream and whipped cream—and a hint of salted strawberry jam, this dessert offers a perfect balance of textures and fruity sweetness. Ideal for special occasions or impressive dessert presentations, this recipe involves multiple steps including making strawberry crème légère, craquelin dough, choux pastry, and salted jam, culminating in a visually stunning and delicious treat served fresh.

• Author: Victoria
• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 30 minutes
• Yield: About 18 choux au craquelin (2 dozen to 18 depending on size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Crème Légère

• 1 lb strawberries (washed and hulled)
• 1 ¾ cup whole milk (380 grams)
• 1 tsp vanilla bean paste or extract
• ½ cup granulated sugar (100 grams)
• 4 egg yolks (60 grams)
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• ¾ cup heavy cream (175 mL)
• 1 tbsp freeze-dried strawberry powder (optional)

Strawberry Craquelin

• ½ cup light brown sugar (4 oz, 115 grams)
• ½ cup unsalted butter (1 stick, 4 oz, 115 grams), cut into ½-inch cubes and softened
• 4 ounces all-purpose flour (1 scant cup; 115 grams)
• 2 tbsp freeze-dried strawberry powder
• 1/8 teaspoon kosher salt
• Few drops red food coloring (optional)

Choux Pastry

• 1 batch choux pastry (recipe from Serious Eats)

Salted Strawberry Jam

• ⅓ cup strawberry jam (105 grams)
• 1/8 teaspoon kosher salt

Instructions

1. Do Ahead: This recipe can be done mostly a day ahead, except the choux pastry which must be made the day of serving. Prepare the strawberry crème légère, craquelin, and salted jam in advance.
2. Make the Strawberry Crème Légère: Blend strawberries until smooth, then strain to extract juice. Heat strawberry juice, milk, and vanilla in a saucepan until nearly simmering, then remove from heat. In a bowl, whisk sugar and egg yolks until pale and fluffy; add flour and cornstarch and mix thoroughly. Slowly add warm strawberry milk to egg mixture while whisking to prevent curdling. Return mixture to low heat and whisk constantly until thickened to pudding consistency, about 5 minutes. Cover tightly to prevent skin formation and chill at least 1 hour. Once chilled, whip heavy cream with strawberry powder until stiff peaks form and gently fold into the pastry cream. Transfer to piping bag and set aside.
3. Make the Strawberry Craquelin: On a sheet pan, mix brown sugar and softened butter until smooth. Add flour, strawberry powder, and salt; mix well. Add food coloring if desired and mix again. Knead dough briefly by hand and shape into a rectangle. Place between parchment sheets and roll to 1/8-inch thickness. Freeze solid (5–10 minutes). Cut out 2-inch circles from frozen dough and place on parchment-lined sheet pan; freeze until ready to use.
4. Make the Choux Pastry: Preheat oven to 375°F. Prepare two parchment-lined baking sheets and mark 2-inch circles as guides. Prepare choux pastry according to Serious Eats’ recipe. Pipe dollops of batter inside each circle on the baking sheet. Top each dollop with a frozen craquelin circle. Bake for about 30 minutes until bottoms are golden brown.
5. Dry Out Choux: Remove tray briefly from oven and poke holes in bottom of hot choux to release steam. Return to oven, prop door open slightly with wooden spoon, and let sit for 30 minutes to dry.
6. Make Salted Strawberry Jam: Combine strawberry jam and salt in small bowl; transfer to piping bag.
7. Assemble: Snip small openings on piping bags with crème légère and salted jam. Fill each choux from the hole at the bottom, first with the crème légère, then a bit of salted jam. Clean any spills. Garnish with reserved whipped cream and fresh or freeze-dried strawberry slices if desired. Serve immediately.

Notes

• Craquelin can be prepared and frozen in advance to save time on the day of baking.
• Ensure the pastry cream is fully chilled before folding in whipped cream to maintain texture and prevent melting.
• When piping choux, keep the bag perpendicular and apply medium pressure for consistent size and shape.
• Using a paring knife to vent the choux allows steam to escape, preventing sogginess inside.
• Serve choux au craquelin the same day they are filled to keep the craquelin crisp and fresh.

Keywords: Strawberry choux, choux au craquelin, craquelin pastry, strawberry pastry cream, French dessert, cream puffs, strawberry dessert, baking