Craquelin Cream Puff Cake Recipe

Introduction

Imagine the airy elegance of cream puffs, the crunch of a sweet cookie-like topping, and the richness of creamy filling — all layered into one luxurious dessert. The Craquelin Cream Puff Cake is a French-inspired showstopper that merges the artistry of pâtisserie with the comfort of homemade baking. A golden choux base, topped with craquelin discs, puffs into crisp little clouds, later filled with luscious cream. When assembled into cake form, it’s both a feast for the eyes and a delight for the palate.

Ingredients

For the Craquelin (Crispy Topping)

50 g unsalted butter, softened
60 g brown sugar
60 g all-purpose flour

For the Choux Pastry

120 ml water
60 g unsalted butter
1/2 teaspoon salt
1 teaspoon sugar
75 g all-purpose flour
2–3 large eggs (depending on consistency)

For the Pastry Cream Filling

500 ml whole milk
4 egg yolks
100 g granulated sugar
40 g cornstarch
50 g unsalted butter
1 teaspoon vanilla extract (or vanilla bean paste)

Optional for Decoration

Whipped cream
Melted chocolate drizzle
Powdered sugar dusting
Fresh berries

Instructions

Step 1: Make the Craquelin

Mix softened butter, brown sugar, and flour until a dough forms.
Roll it thin (about 2 mm) between parchment sheets.
Freeze for 30 minutes, then cut into small discs about the size of your choux puffs.

Step 2: Prepare the Choux Pastry

In a saucepan, heat water, butter, salt, and sugar until butter melts and mixture boils.
Add flour all at once, stirring vigorously until the dough pulls away from the sides.
Transfer to a bowl and let cool slightly.
Add eggs one at a time, mixing until smooth and glossy. Dough should be pipeable but not runny.
Pipe small rounds onto a baking sheet.
Place a frozen craquelin disc on top of each puff.
Bake at 180°C (350°F) for 25–30 minutes until golden and puffed.

Step 3: Make the Pastry Cream

Heat milk until steaming.
In a bowl, whisk yolks, sugar, and cornstarch.
Slowly temper with hot milk, then return to saucepan.
Cook until thickened, whisking constantly.
Remove from heat, stir in butter and vanilla.
Chill until set.

Step 4: Assemble the Cake

Slice each cream puff and fill with pastry cream.
Arrange cream puffs in a cake-like circle or stack in layers.
Add whipped cream, chocolate drizzle, or berries if desired.
Chill briefly before serving.

Methods

Craquelin Method: Freezing is key to keep discs from melting too soon.
Choux Method: Steam and high moisture create the airy puff. Never open the oven too early.
Filling Method: Pastry cream must be chilled properly for stability.
Assembly Method: Build the cake by arranging puffs tightly for stability, securing with cream.

History

The choux pastry was invented in the 16th century by a chef of Catherine de Medici. Later perfected in France, it became the foundation for éclairs, profiteroles, and croquembouches. The craquelin topping — a crunchy cookie crust — was popularized in Belgium and later adopted by French pastry chefs to add texture and beauty. Combining these elements into a cake is a modern pâtisserie innovation, often seen in weddings, celebrations, and bakeries that blend classic and contemporary styles.

Benefits

Texture Symphony: Crunchy outside, airy puff, creamy inside.
Elegant Appearance: A showstopper centerpiece for celebrations.
Customizable: Fill with custard, whipped cream, or chocolate mousse.
Portion-Friendly: Guests can pull apart individual cream puffs.
Cultural Delight: A taste of authentic French pâtisserie at home.

Formation

The cake forms by stacking filled cream puffs into a structured tower or circular base. The craquelin topping caramelizes in the oven, giving a crackly finish. Cream fillings bind the puffs, transforming them into a unified cake.

Conclusion

The Craquelin Cream Puff Cake isn’t just dessert — it’s edible art. Combining centuries of French baking tradition with modern flair, it delivers flavor, beauty, and joy in every bite. Perfect for birthdays, holidays, and elegant dinners, it’s the dessert that makes everyone say, “Wow!”

Lovers

Pastry Lovers: For those who adore éclairs, profiteroles, and Parisian delights.
Celebration Hosts: A centerpiece dessert that impresses guests.
Texture Seekers: Those who love a crunch-creamy combo.
Romantics: Ideal for weddings or anniversaries.
Food Artists: Bakers who enjoy creating edible sculptures.

Methods (Revisited)

Chill pastry cream overnight for deeper flavor.
Pipe fillings with a star nozzle for elegance.
Drizzle caramel or chocolate to act as “glue” for sturdier stacking.
Make mini versions for tea parties or bite-size treats.

Conclusion (Revisited)

This dessert blends tradition, technique, and indulgence. The Craquelin Cream Puff Cake is more than a cake — it’s a celebration of craft, flavor, and artistry. A single bite captures the magic of French pâtisserie.

Lovers (Revisited)

It will win the hearts of:

Guests at formal dinners.
Couples celebrating romance.
Children enchanted by its fun pull-apart design.
Every dessert lover who values beauty and taste in one.