Valentines Choux Craquelin: Prepare to fall head over heels for these adorable and utterly delicious treats! Imagine biting into a crisp, sugary craquelin topping that gives way to a light-as-air, cream-filled choux pastry. These aren't just desserts; they're edible declarations of love, perfect for sharing with your sweetheart or indulging in a little self-love this Valentine's Day.
Choux pastry, the base of these delightful creations, has a rich history dating back to 16th-century France. Legend has it that it was invented by Catherine de Medici's pastry chef! While the original choux was simpler, the addition of the craquelin topping is a more modern innovation, adding a delightful textural contrast that elevates the entire experience.
What makes these Valentines Choux Craquelin so irresistible? It's the perfect combination of textures and flavors. The crisp, sweet craquelin provides a satisfying crunch, while the airy choux pastry melts in your mouth. Filled with a luscious cream (pastry cream, whipped cream, or even a flavored mousse!), each bite is a symphony of sweetness and delight. Plus, they're surprisingly easy to make, making them the perfect project for a romantic evening in the kitchen. Get ready to impress your loved ones with these charming and delectable treats!
Ingredients:
- For the Craquelin:
- 100g (1/2 cup) Unsalted Butter, softened
- 120g (1 cup) All-Purpose Flour
- 100g (1/2 cup) Granulated Sugar
- Red Food Coloring Gel (optional, for a Valentine's touch)
- For the Choux Pastry:
- 120ml (1/2 cup) Water
- 120ml (1/2 cup) Whole Milk
- 115g (1/2 cup) Unsalted Butter, cut into cubes
- 1/4 teaspoon Salt
- 1 tablespoon Granulated Sugar
- 140g (1 cup + 2 tablespoons) All-Purpose Flour
- 4 Large Eggs, at room temperature
- For the Vanilla Bean Pastry Cream Filling:
- 500ml (2 cups) Whole Milk
- 1 Vanilla Bean, split and scraped (or 1 teaspoon Vanilla Extract)
- 100g (1/2 cup) Granulated Sugar
- 4 Large Egg Yolks
- 40g (1/3 cup) Cornstarch
- 30g (2 tablespoons) Unsalted Butter, cold and cubed
- Pinch of Salt
- For the Chocolate Ganache (Optional):
- 100g (3.5 oz) Dark Chocolate, finely chopped
- 100ml (1/2 cup) Heavy Cream
- For Decoration (Optional):
- Powdered Sugar
- Sprinkles
- Fresh Berries (Strawberries, Raspberries)
Preparing the Craquelin:
The craquelin is a crispy topping that adds a delightful texture and sweetness to the choux pastry. It's super easy to make, and I highly recommend it!
- Cream the Butter and Sugar: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or do it by hand.
- Add Flour and Food Coloring (Optional): Gradually add the all-purpose flour to the butter and sugar mixture, mixing until just combined. If you're using red food coloring gel for that Valentine's Day vibe, add a few drops now and mix until the dough is evenly colored. Be careful not to overmix!
- Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it into a smooth disc.
- Chill the Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Transfer the parchment paper with the dough to a baking sheet and chill in the freezer for at least 30 minutes, or until firm. This makes it easier to cut out the craquelin circles.
- Cut out the Craquelin Circles: Once the dough is firm, use a 1.5-inch round cookie cutter (or a knife) to cut out circles from the chilled dough. Place the cut-out circles back on the parchment paper-lined baking sheet and keep them in the freezer until you're ready to use them. This prevents them from melting while you prepare the choux pastry.
Making the Choux Pastry:
Choux pastry can seem intimidating, but trust me, it's all about following the steps carefully. Don't be afraid to try it – you'll be surprised how easy it is once you get the hang of it!
- Combine Water, Milk, Butter, Salt, and Sugar: In a medium saucepan, combine the water, milk, cubed butter, salt, and sugar.
- Melt the Butter: Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to ensure the butter melts evenly.
- Add the Flour: Once the mixture is boiling, remove the saucepan from the heat and immediately add all the all-purpose flour at once.
- Stir Vigorously: Using a wooden spoon or a sturdy spatula, stir the mixture vigorously until it forms a smooth dough that pulls away from the sides of the saucepan. This step is crucial for developing the gluten in the flour, which gives the choux pastry its structure.
- Cook the Dough: Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This helps to dry out the dough slightly, which is essential for proper puffing in the oven. You'll notice a thin film forming on the bottom of the saucepan.
- Transfer to a Mixing Bowl: Transfer the dough to a clean mixing bowl and let it cool slightly for about 5 minutes. This prevents the eggs from scrambling when you add them.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. The dough will initially look curdled, but keep beating until it comes together into a smooth, glossy batter. The batter should be thick enough to hold its shape but still pipeable. You might not need all 4 eggs; the consistency is key.
- Test the Consistency: To test the consistency, lift the spatula out of the batter. The batter should form a "V" shape that slowly falls off the spatula. If it's too stiff, add a tiny bit of beaten egg. If it's too runny, you might need to start over (but don't worry, it happens!).
Piping and Baking the Choux Pastry:
This is where the magic happens! Piping the choux pastry and baking them correctly will give you those beautiful, puffy shells.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Piping Bag: Transfer the choux pastry batter to a piping bag fitted with a large round tip (about 1/2 inch).
- Pipe the Choux Pastry: Pipe mounds of choux pastry onto the prepared baking sheet, about 1.5 inches in diameter and about 2 inches apart.
- Top with Craquelin: Remove the craquelin circles from the freezer and place one on top of each piped choux pastry mound. Gently press down on the craquelin to help it adhere to the pastry.
- Bake the Choux Pastry: Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until the choux pastries are golden brown and puffed up. Do not open the oven door during baking! This can cause the choux pastries to deflate.
- Cool the Choux Pastry: Once the choux pastries are baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the choux pastries cool in the oven for about 30 minutes. This helps them to dry out and prevents them from collapsing.
- Transfer to a Wire Rack: Transfer the cooled choux pastries to a wire rack to cool completely before filling.
Making the Vanilla Bean Pastry Cream:
Pastry cream is a classic filling for choux pastry, and the vanilla bean adds a touch of elegance. If you don't have a vanilla bean, vanilla extract works just fine!
- Infuse the Milk with Vanilla: In a medium saucepan, combine the whole milk and the split and scraped vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If using vanilla extract, add it after cooking.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- Add Cornstarch: Whisk in the cornstarch until smooth. This prevents lumps from forming in the pastry cream.
- Temper the Egg Yolks: Gradually pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Place the saucepan over medium heat and cook, whisking constantly, until the pastry cream thickens and comes to a boil. Continue to cook for 1-2 minutes
Conclusion:
And there you have it! I truly believe this Valentines Choux Craquelin recipe is a must-try, not just for Valentine's Day, but for any occasion that calls for a touch of elegance and a whole lot of deliciousness. The combination of the light, airy choux pastry, the satisfying crunch of the craquelin, and the luscious filling is simply irresistible. It's a dessert that's guaranteed to impress, whether you're baking for a romantic dinner for two or a festive gathering with friends and family. But why is this recipe so special? It's more than just a pretty pastry. It's about the experience of creating something beautiful and delicious from scratch. It's about the joy of sharing that creation with loved ones and seeing their faces light up with delight. And let's be honest, it's also about the sheer satisfaction of biting into a perfectly executed choux craquelin! The textural contrast alone is worth the effort. Beyond the basic recipe, the possibilities are endless! Feel free to experiment with different fillings. A classic pastry cream is always a winner, but you could also try a chocolate ganache, a raspberry mousse, or even a salted caramel cream. For a lighter option, consider a whipped cream filling flavored with vanilla or citrus zest. You can also play around with the craquelin topping. Add a touch of cocoa powder for a chocolate craquelin, or sprinkle it with chopped nuts for added texture and flavor. Serving suggestions? These Valentines Choux Craquelin are perfect on their own as a decadent dessert. But you can also dress them up with a dusting of powdered sugar, a drizzle of melted chocolate, or a scattering of fresh berries. For a truly special presentation, arrange them on a tiered cake stand or serve them with a scoop of ice cream or sorbet. They also pair beautifully with a glass of champagne or a dessert wine. Imagine serving these with a sparkling rosé for a truly romantic Valentine's Day treat! Don't be intimidated by the seemingly complex nature of choux pastry. I've broken down the recipe into easy-to-follow steps, and I'm confident that even beginner bakers can achieve success. Just remember to be patient, follow the instructions carefully, and don't be afraid to experiment. Baking is all about learning and having fun! I'm so excited for you to try this recipe and experience the magic of Valentines Choux Craquelin for yourself. I truly believe it will become a new favorite in your baking repertoire. And I can't wait to hear about your creations! Please, please, please, once you've made these, come back and share your experience in the comments below. Did you make any substitutions? Did you try a different filling? What did your loved ones think? I'm eager to learn from your experiences and see your beautiful creations. Share your photos on social media and tag me! Let's spread the love and the deliciousness of these amazing pastries far and wide. Happy baking, and happy Valentine's Day! I hope you enjoy making and eating these as much as I do. Remember, the best part of baking is sharing the love, one delicious bite at a time. So go ahead, get baking, and create some sweet memories!
Valentines Choux Craquelin: A Sweet Treat for Your Loved One
Crispy craquelin-topped choux pastry filled with creamy vanilla bean pastry cream, perfect for a special treat! Optional chocolate ganache and decorations add an extra touch of indulgence.
Ingredients
- 100g (1/2 cup) Unsalted Butter, softened
- 120g (1 cup) All-Purpose Flour
- 100g (1/2 cup) Granulated Sugar
- Red Food Coloring Gel (optional, for a Valentine's touch)
- 120ml (1/2 cup) Water
- 120ml (1/2 cup) Whole Milk
- 115g (1/2 cup) Unsalted Butter, cut into cubes
- 1/4 teaspoon Salt
- 1 tablespoon Granulated Sugar
- 140g (1 cup + 2 tablespoons) All-Purpose Flour
- 4 Large Eggs, at room temperature
- 500ml (2 cups) Whole Milk
- 1 Vanilla Bean, split and scraped (or 1 teaspoon Vanilla Extract)
- 100g (1/2 cup) Granulated Sugar
- 4 Large Egg Yolks
- 40g (1/3 cup) Cornstarch
- 30g (2 tablespoons) Unsalted Butter, cold and cubed
- Pinch of Salt
- 100g (3.5 oz) Dark Chocolate, finely chopped
- 100ml (1/2 cup) Heavy Cream
- Powdered Sugar
- Sprinkles
- Fresh Berries (Strawberries, Raspberries)
Instructions
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or do it by hand.
- Gradually add the all-purpose flour to the butter and sugar mixture, mixing until just combined. If you're using red food coloring gel for that Valentine's Day vibe, add a few drops now and mix until the dough is evenly colored. Be careful not to overmix!
- Turn the dough out onto a lightly floured surface and gently knead it into a smooth disc.
- Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Transfer the parchment paper with the dough to a baking sheet and chill in the freezer for at least 30 minutes, or until firm. This makes it easier to cut out the craquelin circles.
- Once the dough is firm, use a 1.5-inch round cookie cutter (or a knife) to cut out circles from the chilled dough. Place the cut-out circles back on the parchment paper-lined baking sheet and keep them in the freezer until you're ready to use them. This prevents them from melting while you prepare the choux pastry.
- In a medium saucepan, combine the water, milk, cubed butter, salt, and sugar.
- Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to ensure the butter melts evenly.
- Once the mixture is boiling, remove the saucepan from the heat and immediately add all the all-purpose flour at once.
- Using a wooden spoon or a sturdy spatula, stir the mixture vigorously until it forms a smooth dough that pulls away from the sides of the saucepan. This step is crucial for developing the gluten in the flour, which gives the choux pastry its structure.
- Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This helps to dry out the dough slightly, which is essential for proper puffing in the oven. You'll notice a thin film forming on the bottom of the saucepan.
- Transfer the dough to a clean mixing bowl and let it cool slightly for about 5 minutes. This prevents the eggs from scrambling when you add them.
- Add the eggs one at a time, beating well after each addition. The dough will initially look curdled, but keep beating until it comes together into a smooth, glossy batter. The batter should be thick enough to hold its shape but still pipeable. You might not need all 4 eggs; the consistency is key.
- To test the consistency, lift the spatula out of the batter. The batter should form a "V" shape that slowly falls off the spatula. If it's too stiff, add a tiny bit of beaten egg. If it's too runny, you might need to start over (but don't worry, it happens!).
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer the choux pastry batter to a piping bag fitted with a large round tip (about 1/2 inch).
- Pipe mounds of choux pastry onto the prepared baking sheet, about 1.5 inches in diameter and about 2 inches apart.
- Remove the craquelin circles from the freezer and place one on top of each piped choux pastry mound. Gently press down on the craquelin to help it adhere to the pastry.
- Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until the choux pastries are golden brown and puffed up. Do not open the oven door during baking! This can cause the choux pastries to deflate.
- Once the choux pastries are baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the choux pastries cool in the oven for about 30 minutes. This helps them to dry out and prevents them from collapsing.
- Transfer the cooled choux pastries to a wire rack to cool completely before filling.
- In a medium saucepan, combine the whole milk and the split and scraped vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If using vanilla extract, add it after cooking.
- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- Whisk in the cornstarch until smooth. This prevents lumps from forming in the pastry cream.
- Gradually pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Place the saucepan over medium heat and cook, whisking constantly, until the pastry cream thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, until the pastry cream is very thick and smooth.
- Remove the saucepan from the heat and stir in the cold, cubed butter and the pinch of salt until the butter is melted and the pastry cream is smooth and glossy.
- Pour the pastry cream into a clean bowl, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, to chill completely.
- Place the heavy cream in a small saucepan and heat over medium heat until just simmering.
- Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl.
- Let the mixture sit for 1 minute to allow
Notes
- Do not open the oven door during baking!
