Crispy Craquelin Cream Puffs with Vanilla Diplomat Cream Step-by-step instructions

Before you start

Before starting, read through the entire recipe and gather all ingredients. Make sure the butter for the choux pastry is cut into pieces and the eggs are lightly beaten in a measuring cup. For the craquelin, soften the butter ahead of time so it creams easily.

Have a piping bag fitted with a large round tip ready for the choux, and a second piping bag with a small round tip for filling. Line two baking sheets with parchment paper. The diplomat cream can be made up to two days in advance and kept chilled, but the choux puffs are best baked the day you plan to serve them.

Instructions

Make the Choux and Craquelin

1. 1Make the Choux Pastry
   In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 2 minutes. Remove from heat and let cool for 5 minutes. Beat in the eggs one at a time, stirring thoroughly after each addition, until the dough is glossy and holds a soft peak when lifted.
   Look for The dough should be smooth, shiny, and just thick enough to hold a V shape when stirred.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the dough seems too stiff, beat in a little extra beaten egg; if too loose, the eggs were added too quickly — continue beating until it comes together.
2. 2Pipe the Choux Rounds
   Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 12 mounds, about 1 1/2 inches wide and 1 inch high, onto parchment-lined baking sheets, spacing them 2 inches apart. Smooth any peaks with a damp finger.
   Look for The mounds should be uniform in size and shape for even baking.
   Tip Hold the piping bag perpendicular to the sheet and squeeze steadily, then lift straight up to minimize peaks.
3. 3Make the Craquelin Dough
   In a bowl, cream the softened butter and brown sugar until light and fluffy. Stir in the flour until a soft dough forms. Turn the dough out onto a sheet of parchment paper and roll it to a 1/8-inch thickness. Freeze for 15 minutes until firm.
   Look for The dough should be firm enough to cut cleanly without sticking.
   Tip Rolling between two sheets of parchment prevents sticking and makes transferring easy.
4. 4Top with Craquelin Discs
   Use a 2-inch round cutter to stamp out 12 discs from the chilled craquelin dough. Place one disc on top of each piped choux mound, pressing gently to adhere. Refrigerate the trays for 20 minutes while the oven heats.
   Look for The discs should sit evenly on each mound, covering the top surface.
   Tip If the discs soften, return them to the freezer briefly before placing.

At this stage, you should have a smooth, glossy choux dough that holds a soft peak, and a firm craquelin dough rolled to an even thickness. The choux mounds are piped neatly onto the baking sheets, each topped with a frozen craquelin disc.

The trays are chilling in the refrigerator, which helps the craquelin stay put during baking. The oven is preheating to 375°F (190°C). Everything looks tidy and ready for the oven.

Bake the Puffs and Make the Cream

5. 5Bake the Puffs
   Heat the oven to 375°F (190°C). Bake the choux puffs for 30 minutes without opening the oven door. Then reduce the temperature to 350°F (175°C) and bake for 5 more minutes to crisp the shells. Remove from the oven and let cool completely on a wire rack.
   Look for The puffs should be deep golden brown, puffed tall, and feel light and hollow when lifted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not open the oven during the first 30 minutes — the steam is what makes them rise.
6. 6Make the Vanilla Pastry Cream
   In a medium saucepan, heat the milk and vanilla bean (including the scraped seeds) over medium heat until steaming but not boiling. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick. Slowly whisk the hot milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2 minutes. Remove from heat, discard the vanilla pod, and transfer the pastry cream to a bowl.
   Look for The cream should be thick enough to coat the back of a spoon and hold a ribbon when drizzled.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Whisk continuously to prevent lumps and scorching on the bottom.

The oven is filled with the scent of butter and caramel. The puffs have risen into tall, golden spheres with crackled tops, and they feel light and hollow when lifted. The pastry cream is thick, glossy, and speckled with vanilla seeds, and it has chilled completely. The whipped cream is folded in, resulting in a light, airy diplomat cream that holds its shape. The kitchen is a picture of pastry perfection.

Fill and Serve

7. 7Whip the Heavy Cream
   In a chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the chilled pastry cream in three additions, using a spatula, until the diplomat cream is smooth and airy.
   Look for The diplomat cream should be light, glossy, and hold its shape when lifted.
   Tip Fold gently to keep the air in the whipped cream — overmixing will deflate it.
8. 8Fill the Cream Puffs
   Transfer the diplomat cream to a piping bag fitted with a small round tip. Insert the tip into the bottom of each cooled choux puff and pipe the cream until the puff feels heavy and the cream just starts to peek out of the hole. Repeat with all puffs.
   Look for Each puff should feel noticeably heavier and the cream should be visible at the base.
   Tip Fill just before serving to keep the craquelin crisp.

The cream puffs are filled to the brim with vanilla diplomat cream, each one feeling heavy and generous in the hand. The craquelin tops are still crisp, and the cream peeks out from the bottom hole. A bite reveals the shattering crunch and the cloud-like interior. The puffs are ready to be served immediately, with any extra cream on the side.

Common mistakes

One common mistake is opening the oven door during baking, which lets out steam and causes the puffs to collapse. Resist the urge to peek for the first 30 minutes. Another pitfall is undercooking the choux dough on the stove; if it is not dried enough, the puffs will be soggy and flat.

Conversely, overmixing the eggs can make the dough too thin. The craquelin discs must be frozen solid before baking, or they will melt and spread instead of cracking. Finally, fill the puffs only when completely cool, or the cream will turn runny.

How to tell it’s done

The cream puffs are done when they are deeply golden brown, puffed up to about double their original height, and feel light and hollow when lifted. The craquelin topping should be crisp and crackly, with visible cracks across the surface.

If the puffs are pale or soft, they need more time in the oven. The internal temperature of the pastry should reach at least 160°F (71°C) to ensure the eggs are fully cooked. After baking, cool the puffs completely on a wire rack before filling to prevent the cream from melting.

• Egg dishes: 160°F (71°C) in the thickest part