A Step-By-Step Guide To Make Craquelin Choux Pastry, (Choux au Craquelin) | With Recipe

Learn how to make this inspired take on a beloved European sweet treat. Benjamin Birk shows how to elevate a traditional Choux Pastry with Craquelin, a crunchy cracked topping. Filling it with Rhubarb Compote and Arla Pro Cream Cheese 34%, the end result is a light and airy crispy pastry oozing with a delicious and creamy filling with just the right amount of tartness.
#choux #craquelin #creampuff #dairy #bakery #pastry
About Chef Benjamin Birk
Chef Benjamin Birk is the founder of Birks Køkken in Aarhus, Denmark where he teaches sourdough classes and danish pastry classes. In September 2018, Birks Køkken opened Jumbo - Bakery and Eatery, serving locally roasted coffee, sourdough baked goods, pastry, the danish classic ‘’flødeboller’’ and seasonal breakfast & lunch using mostly local produced.
Benjamin started assisting the chefs and bakers back in 2013 at Meyers Madhus, the Copenhagen based culinary school of Claus Meyer. He spent 3 years at Meyers Madhus, where he dedicated his passion to teaching the fundamentals of cooking and baking.
**************************************************************
For sales inquiries, please contact our foodservice partners:
Philippines - Global Pacific Distribution Network Corporation
Malaysia - Lam Soon Edible Oils Sdn. Bhd.
Singapore - Indoguna Singapore
Taiwan - Food Fashion Taiwan Co., Ltd
Hong Kong - Miumi International Food Co Ltd
Indonesia - PT Prambanan Kencana
Vietnam - New Viet Dairy
Thailand - Siam Food Services; KCG Corporation
Cambodia - Indoguna Cambodia
Myanmar - Grand Twin Brothers

[@nizasegal330]

Thank you for the good recipe 🙏

[@Ciikko]

I never think of freezing the pastry dough inside a mold to have an exact shape and size, you are a genius!!!!! I always struggle about it. Thank you so much sir

[@alijahelijah7697]

You all prolly dont care but does any of you know a method to get back into an instagram account?? I was stupid lost the account password. I would appreciate any help you can give me

[@connerjairo7492]

@Alijah Elijah instablaster ;)

[@alijahelijah7697]

@Conner Jairo i really appreciate your reply. I got to the site through google and I'm in the hacking process now. Looks like it's gonna take a while so I will get back to you later with my results.

[@alijahelijah7697]

@Conner Jairo It worked and I now got access to my account again. I am so happy! Thanks so much, you really help me out!

[@connerjairo7492]

@Alijah Elijah you are welcome :D

[@kjs1800]

It looks so good. I watch the best video and learn from it's

[@ArlaProAsia]

Craquelin: 500 g water 500 g whole milk 500 g Arla Pro butter 100 g sugar 10 g salt 650 g wheat flour 1000 g egg Craquelin-layer: 400 g wheat flour 300 g Arla Pro butter 300 g cane sugar Creame: 350 g whole milk 150 g Arla Pro 35.1% High Stability Cream ½ vanilla pod 40 g sugar 2 lemons, zest of 90 g egg yolk 40 g maizena + 20 g sugar Cream cheese cream 350 g Arla Pro 34% Cream Cheese 70 g powdered sugar 150 g 35.1% High Stability Cream 300 g custard Rhubarb compote: 500 g rhubarb, sliced 150 g sugar 50 g lemon juice

[@dheepan666]

Wonderful recipe..How many choux can I make with a 5cm silicon mould?

[@pichayabuakhaow4731]

Is it cake, AP (T55), or bread flour you use for this recipe as a wheat flour? Thanks further ;)

[@kareoziofficial9923]

You can use all purpose flour it works!

[@DianaTW]

That blender looks like a spaceship

[@aaliyahsaunders1957]

Looks amazing

[@eagybwi6752]

Hello, you'r good at cooking

[@mk4u123]

Looks good! What is this stand mixer you are using?

[@ArlaProAsia]

The standmixer is a danish produced Björn Varimixer

[@fatinnurlyana4688]

hi may i know your cutter circle size?

[@099buzeta]

Whether the dough goes frozen in the oven or thaws before baking? 🤷‍♂️😅

[@zalifahhamid5680]

butter using unsalted or salted?

[@fatimaalmuhairi2305]

Thank you Chef for the amazing tutorial. I thought you can't freeze the choux dough! How long can I store the choux in freezer without compromising it?

[@Amirmozaffary]

I’ve tried for 2 months or so.

[@siripatpanjad2696]

I had tried the recipe with my kitchen crew, the cream was great, compote was good but the choux was nothing like expected so we assumed there must be a little bit of this and that that hadn’t stated in the recipe. If there’s anybody tried the recipe and success please let me know.

[@peek-ka-boom6017]

What brand of blender are you using?

[@publicpost3166]

Thermomix

[@unbeastable957]

When you put the round cutter cookiedough on top of the choux, was the choux frozen?

[@cindyolivia8499]

i have the same question here 👀

[@handymom7675]

Everything was frozen

[@aliahizzah]

Hi, can I know what the circle size of the silicon mold?

[@ArlaProAsia]

Hi there, Silicon mold diameter 5cm

[@floupitafloupita4384]

Hello from Greece! If i want to make them chocolate choux craquelin how much cocoa powder must i put? Thank youu!!!

[@K3NNY16]

I would say between 20 and 50g

[@roxdox03]

So, no ventilation in the oven?

[@ArlaProAsia]

For craquelin layer, bake without using hot air.

[@pedersen4567]

can i make the buns one day ahead? just fill it the same day

[@K3NNY16]

I tried that and it works but depends on the climate were you living or the temperature of your fridge

[@bojmenyek]

So how many eggs? 5 or 6?

[@FashionGirl1231]

Depends on the consistency of your choux, you may need to use less or more eggs than the recipe calls for.