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Brown Butter Roasted Hazelnut Choux au Craquelin

Published by Admin ·
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French Pastries

Crisp Parisian cream puffs topped with caramelized hazelnut craquelin and filled with silky roasted hazelnut praline mousseline.

12 servings · Oven: 375°F (190°C)📌 Save Recipe to Pinterest
Crisp Parisian cream puffs topped with caramelized hazelnut craquelin and filled with silky roasted hazelnut praline mousseline.

12 servings

Brown Butter Roasted Hazelnut Choux au Craquelin

Crisp Parisian cream puffs topped with caramelized hazelnut craquelin and filled with silky roasted hazelnut praline mousseline.

Yield: 12 servings·Oven: 375°F (190°C)
⏱ Prep Time
40 mins
🔥 Cook Time
30 mins
❄ Chill/Rest
60 mins
⌛ Total Time
130 mins
🍽 Yield
12 servings
🌡 Temp
375°F

Ingredients

(Tap items to cross off as you bake)
  • 125ml water & 125ml whole milk
  • 100g European butter
  • 150g all-purpose flour
  • 4 large eggs
  • 80g brown sugar & 80g butter for craquelin
  • 350ml hazelnut praline pastry cream

Step-by-Step Instructions

  1. 1
    Make brown sugar craquelin dough, roll thin between parchment and freeze for 30 minutes.
  2. 2
    Cook choux paste on stovetop, beat in eggs one by one until ribbon stage.
  3. 3
    Pipe choux mounds onto baking sheet, top each with a frozen craquelin disc.
  4. 4
    Bake at 375°F for 30 minutes until deeply golden. Cool and pipe with hazelnut cream.
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