Decadent Chocolate Hazelnut Cream Puffs (Craquelin Choux)

Welcome to the ultimate guide for creating bakery-quality Chocolate Hazelnut Cream Puffs, also known as Craquelin Choux. This recipe combines two key elements: the crisp, sweet crunch of a craquelin topping and the ethereal lightness of a pâte à choux shell, all filled with a rich, velvety chocolate hazelnut pastry cream and topped with a glossy chocolate ganache.

These puffs are not only delicious but also visually stunning, making them the perfect centerpiece for any special occasion or a delightful weekend baking project. Let’s break down the components and get started.

Understanding the Components

The Craquelin (Cookie Topping): This is a thin, crisp disk of dough made from butter, brown sugar, and flour. It is placed on top of the choux pastry before baking. As the choux expands, the craquelin melts and spreads, creating a wonderfully textured, crackled, and golden-brown crust.
The Pâte à Choux (Choux Pastry): This is the classic French dough used for éclairs and cream puffs. It’s a cooked dough, first on the stovetop (to hydrate the starch) and then in the oven (to steam and create a hollow interior). The result is a light, airy shell.
The Chocolate Hazelnut Pastry Cream: A classic crème pâtissière (pastry cream) infused with melted dark chocolate and toasted hazelnut paste. It’s thick, rich, and deeply flavored.
The Chocolate Ganache: A simple yet luxurious mixture of dark chocolate and heavy cream, used for glazing the puffs to add shine and an extra layer of chocolate intensity.

Recipe Details

Prep Time: 1 hour
Cook Time: 40 minutes
Chill Time: 4 hours (for pastry cream)
Assembly Time: 30 minutes
Yields: 18-20 medium-sized cream puffs

Ingredients

Here is everything you need to create these exquisite treats.

For the Craquelin (Cookie Topping)

75g (1/3 cup + 1 tbsp) Unsalted butter, softened
90g (1/2 cup packed) Light brown sugar
90g (3/4 cup) All-purpose flour
Pinch of salt

For the Pâte à Choux (Choux Pastry)

125ml (1/2 cup) Whole milk
125ml (1/2 cup) Water
115g (1/2 cup or 1 stick) Unsalted butter, cut into cubes
1 tsp Granulated sugar
1/2 tsp Salt
150g (1 1/4 cups) All-purpose flour
4-5 Large eggs, lightly beaten (you may not need all of them)

For the Chocolate Hazelnut Pastry Cream

500ml (2 cups) Whole milk
1 tsp Vanilla extract
6 Large egg yolks
100g (1/2 cup) Granulated sugar
40g (1/3 cup) Cornstarch
Pinch of salt
150g (5 oz) High-quality dark chocolate (70% cocoa), finely chopped
80g (1/3 cup) Smooth hazelnut paste (like 100% hazelnut butter, not Nutella)
30g (2 tbsp) Unsalted butter, cubed

For the Chocolate Ganache Glaze & Garnish

100g (3.5 oz) High-quality dark chocolate (54-60% cocoa), chopped
100ml (1/2 cup) Heavy whipping cream
50g (1/2 cup) Toasted hazelnuts, roughly chopped
Powdered sugar (for dusting)

Instructions

Follow these steps to achieve the perfect texture and flavor.

Step 1: Make the Craquelin

In a medium bowl, combine the softened butter and brown sugar. Mix with a spatula or hand mixer until creamy and well-blended.
Add the flour and salt, mixing until a uniform dough forms.
Turn the dough out onto a sheet of parchment paper and flatten it slightly. Top with a second sheet of parchment paper.
Use a rolling pin to roll the dough out to a thin, even layer, about 2-3 mm (1/8 inch) thick.
Slide the dough (still between the parchment papers) onto a baking sheet and freeze for at least 20 minutes, or until firm.

Step 2: Make the Chocolate Hazelnut Pastry Cream

In a medium saucepan, combine the whole milk and vanilla extract. Heat over medium-high heat until simmering (do not let it boil over).
Meanwhile, in a separate medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.
Temper the eggs: Slowly pour about half of the hot milk mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining milk.
Return the saucepan to medium heat. Whisk constantly and vigorously. As the cream thickens, continue to whisk, ensuring you scrape the bottom and corners of the pan. Allow it to bubble and cook for 1-2 minutes after it thickens to fully cook the cornstarch.
Remove the pan from the heat. Stir in the chopped dark chocolate until fully melted and incorporated. Then, whisk in the hazelnut paste and the 30g of cubed butter until smooth and glossy.
Strain the pastry cream through a fine-mesh sieve into a clean bowl (this ensures a perfectly smooth texture).
Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely set and cold.

Step 3: Prepare the Pâte à Choux Shells

Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.
In a medium saucepan, combine the milk, water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a rolling boil.
Remove the pan from the heat immediately and add all the flour at once. Stir vigorously with a wooden spoon or heatproof spatula until the mixture forms a cohesive ball that pulls away from the sides of the pan.
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes. This step (called panading) dries out the dough, which is essential for a hollow shell. A thin film of dough will form on the bottom of the pan.
Transfer the dough to a stand mixer fitted with the paddle attachment (or use a hand mixer) and mix on low speed for 1-2 minutes to release the steam and slightly cool the dough.
With the mixer running on low, gradually add the lightly beaten eggs, a small amount at a time. Incorporate each addition completely before adding more.
Stop adding eggs when the dough has reached the correct consistency: it should be smooth, glossy, and hold its shape, but when you lift the paddle, it should form a “beak” or “V” shape that slowly falls off the spoon (the “V” test). You may not need all the eggs.
Transfer the choux dough to a large piping bag fitted with a plain round tip (about 1/2 inch or 12mm).

Step 4: Pipe and Bake the Puffs

Pipe 1.5-inch (4cm) rounds of choux dough onto the prepared baking sheets, spaced at least 2 inches apart to allow for spreading.
Retrieve your frozen craquelin dough. Use a round cookie cutter (slightly smaller than the diameter of your piped choux rounds, about 1.25 inches or 3cm) to cut disks of craquelin.
Gently place one craquelin disk on top of each piped choux round, pressing down very lightly.
Bake the puffs at 200°C (400°F) for 15 minutes. Then, without opening the oven door, reduce the oven temperature to 175°C (350°F) and continue baking for 20-25 minutes.
The puffs are done when they are a deep golden brown, feel light, and the cracks formed by the craquelin look dry.
Turn off the oven, prop the door open slightly with a wooden spoon, and leave the puffs inside for 15 minutes. This gradual cooling helps them set without collapsing.
Transfer the puffs to a wire rack to cool completely.

Step 5: Fill and Glaze the Puffs

Prepare the Pastry Cream: Take the chilled chocolate hazelnut pastry cream from the refrigerator. Whisk it vigorously to loosen it and make it pipeable. Transfer it to a piping bag fitted with a small, sharp-tipped nozzle (like a Bismark or filling tip).
Fill the Puffs: Poke a small hole in the bottom of each cooled cream puff shell (or use the piping tip to pierce the side). Insert the nozzle and squeeze the pastry cream until the puff feels full and heavy.
Prepare the Ganache: Place the chopped dark chocolate in a small, heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk until the ganache is perfectly smooth and glossy.
Glaze: Dip the top of each filled cream puff into the warm chocolate ganache. Let the excess drip off, then place the puff upright on a wire rack or serving platter.
Garnish: Immediately sprinkle the chopped toasted hazelnuts over the wet ganache glaze. Dust lightly with powdered sugar just before serving.

Pro-Tips for Success

Don’t Rush the Panading: Cooking the flour-and-butter mixture properly is crucial for the structure of the choux. It ensures enough moisture has evaporated so that the dough puffs up correctly in the oven.
Egg Consistency is Key: The amount of egg needed can vary depending on the brand of flour and the humidity. Always add the eggs gradually and perform the “V” test. If the dough is too stiff, it won’t rise; if it’s too loose, the puffs will spread and be flat.
The Cold Craquelin Secret: Freezing the craquelin is essential. It needs to be firm enough to cut and place on top without distorting, and it must be cold so it doesn’t melt before the choux dough has had a chance to set.
Patience During Cooling: Letting the puffs cool slowly in the slightly open oven prevents a drastic temperature change that can cause them to collapse.
Make-Ahead Component: The craquelin dough (rolled out) can be frozen for up to 1 month. The chocolate hazelnut pastry cream can be made and stored (covered with plastic wrap) in the refrigerator for up to 2 days before using. The baked, unfilled choux shells can be frozen for up to 1 month; re-crisp them in a 175°C (350°F) oven for 5 minutes before filling.

Serving Suggestions & Storage

Serving: These cream puffs are best served the day they are assembled, when the craquelin is at its crispiest. They are excellent alongside coffee, espresso, or hot tea.
Storage: Store assembled cream puffs in an airtight container in the refrigerator for up to 1 day. The choux shell will soften over time.

Conclusion

Creating these Chocolate Hazelnut Cream Puffs is a rewarding baking experience. From the moment you bite through the crisp craquelin to the soft crunch of the choux and the smooth explosion of chocolate hazelnut cream, every bite is a celebration of flavor and texture. Enjoy the process and the delicious results!