Challenge Level
Very Difficult
Quantity
Serves 20
Preparation Time
1 hour
Cooking Time
30 minutes
Total Time
1 hour 40 minutes
Indulge in these delightful chocolate cream puffs with a crispy craquelin topping, perfectly paired with a cup of Christmas tea for a festive snack time.
Tip: For perfectly whipped cream, chill a mixing bowl and the beaters in the freezer beforehand.
Ingredients
– Cream Puffs: 20 pieces
Craquelin
– Softened butter: 40g
– Sifted flour: 40g
– Brown sugar: 50g
– Cocoa powder: 10g
Choux Pastry
– Butter: 80g
– Eggs: 4
– Sifted flour: 140g
– Pinch of salt
– Pinch of sugar
Chocolate Cream
– Dark chocolate: 50g
– Caramel chocolate: 50g
– Sugar: 2 tablespoons
– Mascarpone cheese: 100g
– Heavy cream: 10cl
Instructions
1. Craquelin
– Sift the flour into a bowl. Mix in the cocoa, brown sugar, and softened butter. Work the mixture with your hands until it resembles coarse crumbs. Form it into a ball. Roll it out thinly between two sheets of parchment paper and place it on a plate. Freeze for 15 minutes to harden.
2. Choux Pastry
– Preheat the oven to 390-430°F (200-220°C).
– In a saucepan, combine 1 cup (25 cl) of water with the butter, salt, and sugar. Bring to a boil. Remove from heat and quickly mix in the flour all at once. Stir vigorously with a wooden spoon and return to low heat. Continue stirring until the dough pulls away from the sides of the pan and forms a ball. Transfer to a mixing bowl.
– Add the eggs one at a time, mixing well with the wooden spoon after each addition until the dough is smooth, supple, and slightly shiny.
– Line a baking sheet with parchment paper. Using two teaspoons, drop small mounds of dough onto the sheet, spaced well apart. Top each mound with a piece of craquelin. Bake for 25-30 minutes. Allow to cool on a wire rack. You might need to bake in two batches.
3. Chocolate Cream
– Melt the chocolate pieces in a double boiler. In a bowl, whisk the mascarpone with the sugar until smooth, then blend in the melted chocolate. Whip the heavy cream into whipped cream and fold it into the chocolate mixture.
– Cut the cooled choux pastries two-thirds of the way up and fill them with the chocolate cream.
– Refrigerate until ready to serve. Remove from the fridge 10 minutes before serving for the best texture and flavor.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.