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

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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[@nizasegal330]

Thank you for the good recipe 🙏

[@Ciikko]

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

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[@connerjairo7492]

@Alijah Elijah instablaster ;)

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[@connerjairo7492]

@Alijah Elijah you are welcome :D

[@kjs1800]

It looks so good. I watch the best video and learn from it's

[@ArlaProAsia]

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

[@dheepan666]

Wonderful recipe..How many choux can I make with a 5cm silicon mould?

[@pichayabuakhaow4731]

Is it cake, AP (T55), or bread flour you use for this recipe as a wheat flour? Thanks further ;)

[@kareoziofficial9923]

You can use all purpose flour it works!

[@DianaTW]

That blender looks like a spaceship

[@aaliyahsaunders1957]

Looks amazing

[@eagybwi6752]

Hello, you'r good at cooking

[@mk4u123]

Looks good! What is this stand mixer you are using?

[@ArlaProAsia]

The standmixer is a danish produced Björn Varimixer

[@fatimaalmuhairi2305]

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?

[@Amirmozaffary]

I’ve tried for 2 months or so.

[@zalifahhamid5680]

butter using unsalted or salted?

[@099buzeta]

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

[@siripatpanjad2696]

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.

[@fatinnurlyana4688]

hi may i know your cutter circle size?

[@floupitafloupita4384]

Hello from Greece! If i want to make them chocolate choux craquelin how much cocoa powder must i put? Thank youu!!!

[@K3NNY16]

I would say between 20 and 50g

[@unbeastable957]

When you put the round cutter cookiedough on top of the choux, was the choux frozen?

[@cindyolivia8499]

i have the same question here 👀

[@handymom7675]

Everything was frozen

[@peek-ka-boom6017]

What brand of blender are you using?

[@publicpost3166]

Thermomix

[@aliahizzah]

Hi, can I know what the circle size of the silicon mold?

[@ArlaProAsia]

Hi there, Silicon mold diameter 5cm

[@pedersen4567]

can i make the buns one day ahead? just fill it the same day

[@K3NNY16]

I tried that and it works but depends on the climate were you living or the temperature of your fridge

[@roxdox03]

So, no ventilation in the oven?

[@ArlaProAsia]

For craquelin layer, bake without using hot air.

[@bojmenyek]

So how many eggs? 5 or 6?

[@FashionGirl1231]

Depends on the consistency of your choux, you may need to use less or more eggs than the recipe calls for.