Dining and Cooking
Desserts and Sweets

Cream Puffs with a Twist: Choux au Craquelin



A cookie-like layer of craquelin amplifies the sweetness, crunch, and visual appeal of this classic treat.

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43 Comments

  2. @ExploristAI

    I feel like this is one pâte à choux recipe I could make due the use of the food processor. I may try it

  3. @leeedwards3783

    They look amazing. Definitely will make them. Just wish you would all go metric as the cup thing is just so vague

  4. @PatriciaAppelquist

    Okay, I have patience but after that first one is filled how did she just let it sit there …I totally would have popped in my mouth as a demonstration of a great magic trick …next time make 25 🙂

  5. @JustAThought155

    Wow! That looks like a lot of steps. Nice. Honest confession, I will certainly look for the treat during my next visit to a pâtisserie! Bisou! Bisou!😘🇫🇷😘

  7. @Nozempje516

    Hey cw936…., your abrasive attitude is sure to find a solution; to avoid your kitchen at any cost

  11. @AdamBechtol

    Just when i start to slowly warm my cold heart to Dan, he goes and wastes all that flour like that. Ugggggg!
    I'm going back to despising him lol. His recipes are so obnoxiously over-complicated, obsessive-compulsive, super fussy pains in the @$$.

  15. @alwaysbrokendown

    Life way too short to spend hours to fart about making yet another sugar and fat pudding. If one wants to give in to a craving have a few chocolate hobnobs, simples

  20. @PovlKvols

    Very nice recipe, but could you PLEASE add international units for the rest of us. Thank you.

  21. @jasonm4480

    Interesting choice to have Bridget, one of the quintessential mainstays of ATK, act like Dan is explaining to her what craquelin is as if it’s her first time hearing about it. Because if it indeed IS her first time hearing of this, then my entire concept of what ATK represents needs to be reexamined.

  23. @path4061

    I've been using Lan Lam's technique for piping the pate choux on parchment paper. I'm looking forward to trying Dan's technique of flour and oil spray instead because I've misfired before and didn't leave enough room for 24 using Lan Lam's technique and I feel the biscuit cutter plus flour is more my speed for visual / spatial (plus the bonus of not having parchment paper to throw away at the end of the process). Can't wait to make these.

  27. @HotCurryMouth

    These looks great but are too much work for me. lol Dan seems to be getting more and more handsome by the day!

  30. @lstone.09

    They could easily fire 3/4 of the people at ATK and put Dan in charge and be better off and further ahead.

  39. @TOM-C.

    Thanks for the memory Dan! There was a Helm's Bakery here in southern California that used to come around in their bakery truck/van which had like 8 foot drawers that came out of the rear doors. The driver would slowly pull that drawer out exposing all the goodies inside, donuts, bread, and a host of other baked goods. But, my favorite then, and now, was the cream puffs! I have never had a cream puff better than from that truck, and this was back in the 1960's. The closest I came to these was baking them at home, but never quite got the exact flavor, I'll have to try again. I do know the filling, unlike this recipe, was much more whipped creamlike, but not pure whipped cream. 👍😎✌🗽

  41. @kikilalalala-hl2dv

    Looks delicious. Why are you using the food processor instead of a stand mixer? How big are your eggs in weight? How much fat is in your butter? And how long ahead can you prep them?

  43. @exiledtobronze8694

    Im a pastry chef wnd we actually do this exact thing in the bakery i work for. It adds such a good texture to it and we even flavor ours to match the pastry cream flavor inside. 10/10 worth doing.

    Side note i see comments talking about it: WEIGH EVERYTHING this recipe is very sensitive to its moisture content. The exact amounts matter i screwed it up many times. Weigh ingredients alwaus when baking IMO but very specifically with this. Use chat GPT to convert measurements for you works like a charm. Ask "can you convert these to grams" and just paste it in.

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