Choux au Craquelin

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Appears in Cook's Illustrated March/April 2021, America's Test Kitchen TV

A simple addition amplifies the sweetness, crunch, and visual appeal of this classic treat.

SERVES Makes 24

TIME 1¾ hours, plus 3 hours chilling and cooling

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WHY THIS RECIPE WORKS

For our choux au craquelin recipe—airy, crispy shells encasing smooth, lush pastry cream—we began by making our pastry cream, which we reinforced with a little extra flour so that it could be lightened with whipped cream later on. While it ...

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