A Step-By-Step Guide To Make Craquelin Choux Pastry, (Choux au Craquelin) | With Recipe

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Learn how to make this inspired take on a beloved European sweet treat. Benjamin Birk shows how to elevate a traditional Choux Pastry with Craquelin, a crunchy cracked topping. Filling it with Rhubarb Compote and Arla Pro Cream Cheese 34%, the end result is a light and airy crispy pastry oozing with a delicious and creamy filling with just the right amount of tartness.

#choux #craquelin #creampuff #dairy #bakery #pastry

About Chef Benjamin Birk

Chef Benjamin Birk is the founder of Birks Køkken in Aarhus, Denmark where he teaches sourdough classes and danish pastry classes. In September 2018, Birks Køkken opened Jumbo - Bakery and Eatery, serving locally roasted coffee, sourdough baked goods, pastry, the danish classic ‘’flødeboller’’ and seasonal breakfast & lunch using mostly local produced.

Benjamin started assisting the chefs and bakers back in 2013 at Meyers Madhus, the Copenhagen based culinary school of Claus Meyer. He spent 3 years at Meyers Madhus, where he dedicated his passion to teaching the fundamentals of cooking and baking.

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Did you take the choux pastry straight from fridge, top with craqueline and straight to the oven while the dough still frozen?

ahmadh

Whether the dough goes frozen in the oven or thaws before baking? 🤷‍♂️😅

buzeta

Craquelin:

500 g water
500 g whole milk
500 g Arla Pro butter
100 g sugar
10 g salt
650 g wheat flour
1000 g egg

Craquelin-layer:

400 g wheat flour
300 g Arla Pro butter
300 g cane sugar

Creame:

350 g whole milk
150 g Arla Pro 35.1% High Stability Cream
½ vanilla pod
40 g sugar

2 lemons, zest of
90 g egg yolk
40 g maizena + 20 g sugar

Cream cheese cream

350 g Arla Pro 34% Cream Cheese
70 g powdered sugar
150 g 35.1% High Stability Cream
300 g custard

Rhubarb compote:

500 g rhubarb, sliced
150 g sugar
50 g lemon juice

ArlaProAsia

I never think of freezing the pastry dough inside a mold to have an exact shape and size, you are a I always struggle about it. Thank you so much sir

Ciikko

Thank you Chef for the amazing tutorial. I thought you can't freeze the choux dough! How long can I store the choux in freezer without compromising it?

fatimaalmuhairi

I had tried the recipe with my kitchen crew, the cream was great, compote was good but the choux was nothing like expected so we assumed there must be a little bit of this and that that hadn’t stated in the recipe. If there’s anybody tried the recipe and success please let me know.

siripatpanjad