Crispy Craquelin Cream Puffs with Vanilla Diplomat Cream Tips, FAQ & printable recipe

Tips for success

For the crispiest craquelin, roll the dough as thin as possible — about 1/8 inch — and freeze it thoroughly before cutting. If the discs are too thick, they will not crack properly and may slide off the puffs.

Use a sharp round cutter and dip it in flour between cuts to prevent sticking. When placing the discs on the choux, press gently but firmly so they adhere without deflating the pastry.

To get perfectly hollow puffs, make sure the choux dough is dried enough on the stove. The mixture should form a ball and leave a thin film on the bottom of the pan.

When adding the eggs, do so gradually, and stop when the dough reaches the right consistency: it should fall from a spoon in a thick ribbon and hold a V shape. If the dough is too stiff, add a little beaten egg; if too loose, it will not puff properly.

Variations

• Chocolate Craquelin: Replace 2 tablespoons of the flour in the craquelin with unsweetened cocoa powder. The chocolate version adds a deep, bittersweet note that pairs beautifully with the vanilla diplomat cream or a chocolate pastry cream.
• Lemon Diplomat Cream: Add the zest of one lemon to the milk when making the pastry cream, and fold in 1 tablespoon of lemon curd along with the whipped cream. The bright citrus flavor cuts through the richness.
• Coffee Craquelin: Dissolve 1 teaspoon of instant espresso powder in the water used for the choux pastry, and add 1/2 teaspoon to the craquelin dough. The subtle coffee flavor elevates the vanilla cream.
• Salted Caramel Filling: Fold 1/3 cup of salted caramel sauce into the diplomat cream instead of the vanilla bean. The salty-sweet combination is a modern twist that is hard to resist.

Storage and make-ahead

Fridge

Store filled cream puffs in the refrigerator for up to 1 day, but note the craquelin will soften. Unfilled puffs keep at room temperature for 2 days.

Freezer

Freeze unfilled baked puffs in an airtight container for up to 1 month. Reheat directly from frozen at 300°F (150°C) for 5-7 minutes until crisp.

Reheat

Reheat unfilled puffs in a 300°F (150°C) oven for 5 minutes to restore crispness. Do not reheat filled puffs, as the cream will melt.

Store unfilled craquelin cream puffs in an airtight container at room temperature for up to 2 days. To refresh, reheat them in a 300°F (150°C) oven for 5 minutes to crisp the shells, then cool before filling.

Filled puffs are best enjoyed within a few hours, as the cream will soften the craquelin over time. Keep filled puffs refrigerated if not serving immediately, and remove them 15 minutes before serving to take the chill off.

The craquelin discs can be made up to a month ahead and kept frozen. The diplomat cream can be prepared up to 2 days in advance and stored in the refrigerator. The choux puffs can be baked a day ahead, cooled completely, and stored in an airtight container at room temperature. To serve, crisp them in a 300°F (150°C) oven for 5 minutes, cool, and fill with the prepared cream.

Serving ideas

Serve the cream puffs as a stunning dessert for a dinner party or afternoon tea. Arrange them on a platter, dust lightly with confectioners' sugar if desired, and watch them disappear.

The contrast of the crackly craquelin and the smooth vanilla cream is irresistible. For an extra touch, serve with a pot of hot coffee or tea — the bitterness balances the sweetness perfectly.

These puffs are best enjoyed the day they are filled, when the craquelin is still crisp and the cream is cold and cloud-like. If you have leftover diplomat cream, serve it alongside as a dip or spoon it over fresh berries. The puffs also make a delightful base for a dessert buffet — simply fill them just before guests arrive and let everyone help themselves.

Frequently asked questions

Recipe card

Crispy Craquelin Cream Puffs with Vanilla Diplomat Cream

Prep 45 minCook 35 minRest 30 minTotal 1 h 50 minServes 12

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, lightly beaten
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 Madagascar vanilla bean, split and scraped
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup heavy cream, cold

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

28 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.