Choux au Craquelin with Lotus Biscoff Filling

I think the most popular baked products during quarantine is homemade bread. But when it comes to desserts, many people were into “choux au craquelin”. What is it exactly? Choux pastry is in this case baked into a shape of small balls. Craquelin is crunchy “dough” on top of balls that cracks during baking, hence the name craquelin (from French craquer – crack). Add any filling you want and choux au craquelin is born.

My choux au craquelin consists of our family recipe for choux pastry, craquelin dough made with brown sugar and Lotus Biscoff spread filling. We have been using this choux pastry in my family for a very long time, so it serves as an excellent base for choux desserts that come in any shape. There is soft Lotuf Biscoff, mascarpone and whipped cream filling in the middle. Filling is made with three basic ingredients, it is fluffy, tastes after biscuits, and you can use it as icing for cupcakes too. However, make sure you use ordinary spread, not the “crunchy” one, otherwise filling could get stuck in the pipping nozzle. Since choux pastry has a light brown color, so has craquelin, I decided to make filling with a light caramel color. In the end, only craquelin is left to finish those little delights. It is made with flour, butter and brown sugar. Dough should be well cooled, that is why it should go to a freezer after rolling out – this way it will be nicely cracked. Although this dessert may seem complicated and time-consuming, its taste and unconventional look are definitely worth a try.

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Choux au Craquelin with Lotus Biscoff Filling

Prep Time

2 hr

Cook Time

30 mins

Total Time

2 hr 30 mins

 

Soft choux pastry (profiteroles) with crispy crackle-top, filled with Biscoff filling

Ingredients

• Craquelin:
• 112 g butter
• 130 g brown sugar
• 130 g AP flour
• A pinch of salt
• Choux :
• 350 ml water
• 100 ml oil
• 150 g all purpose flour
• 6 medium sized eggs
• Filling:
• 400 ml heavy cream
• 500 g mascarpone
• 6 tbsp Lotus Biscoff spread

Instructions

1. Craquelin:
2. Beat butter with sugar until fluffy.
3. Add flour and salt, beat and process dough.
4. Put dough on a baking paper and place another baking paper on the top of dough (so dough is between two baking papers). Roll out dough so it is 2 – 3 mm thick.
5. Transfer rolled out dough with both baking papers into a freezer and meanwhile prepare choux (keep it in a freezer for about 45 – 60 minutes).
6. Choux:
7. Cook water with oil. When it starts to boil, add flour. Beat quickly for a few minutes on medium heat until you get smooth, almost white dough that comes away from the sides of the pot. Set it aside.
8. Let it cool a bit, for about 15 – 20 minutes, add and beat whole eggs, one by one, using a wooden spatula.
9. Put dough into piping bag with a round piping nozzle and form small balls with about 3 cm diameter on baking paper which we previously sprinkled with a few drops of water.
10. Take craquelin out of a freezer and cut out a circle with also about 3 cm diameter. Put a craquelin circle on the top of a choux ball and slightly press it down.
11. Bake at 180 degrees for 25 – 30 minutes. Do not open the oven during baking.
12. Take them out of the oven, put them in some warm place (preferably on the top of the oveand while they´re still hot, pierce the bottom of each choux with a toothpick so steams comes out. Let them cool.
13. Cut them in halves and fill them with filling.
14. Filling:
15. Whip heavy cream.
16. Add mascarpone, whip again.
17. Add Lotus Biscoff spread, stir or whip again.
18. Put filling in a piping bag with a star nozzle.
19. Fill the cut choux with filling.

Recipe Notes

• Recipe from craquelin adapted from The Flavor Bender
• Sprinkle baking paper with water before baking choux so choux will rise nicely
• Since this batch makes more baking pans of choux, keep craquelin in a fridge between baking. It should be cold when putting in the oven

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