Cream Puffs with a Twist: Choux au Craquelin

A cookie-like layer of craquelin amplifies the sweetness, crunch, and visual appeal of this classic treat.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americaste....
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[@exiledtobronze8694]

Im a pastry chef wnd we actually do this exact thing in the bakery i work for. It adds such a good texture to it and we even flavor ours to match the pastry cream flavor inside. 10/10 worth doing. Side note i see comments talking about it: WEIGH EVERYTHING this recipe is very sensitive to its moisture content. The exact amounts matter i screwed it up many times. Weigh ingredients alwaus when baking IMO but very specifically with this. Use chat GPT to convert measurements for you works like a charm. Ask "can you convert these to grams" and just paste it in.

[@Omoloya1]

Ol school + new school = top comment, hands down!❤🎉

[@Vwoclht7391egwn]

I watch this for therapy, not to actually make 😂

[@JustAThought155]

Wow! That looks like a lot of steps. Nice. Honest confession, I will certainly look for the treat during my next visit to a pâtisserie! Bisou! Bisou!😘🇫🇷😘

[@EastSider48215]

Love this! They look both delicious and easy. Maybe not fast, but definitely easy.

[@OMGWTFLOLSMH]

None of this looks easy.

[@EastSider48215]

@@OMGWTFLOLSMH: No? It looks easy to me - there’s no advanced techniques involved: measure, mix, cook or bake, then fill. Nothing hazardous, nothing that requires precision timing, no specialized equipment required, nothing that a basic cook doesn’t already know or have. Lots of steps, but each step pretty straightforward. And choux pastry is so forgiving!

[@jamielove9845]

Love your videos definitely my go to for knowledge & inspiration . thank you . With the pastry cream how longer will it last in fridge prior to use , what are the best tips ? thank you

[@AndresGomez-ct7qb]

Mash Burndead approves this video

[@DreadedLad88]

I was looking for this comment lol

[@amydawson1279]

These look incredible. Have to try making.

[@PaulHo]

Would a silicone baking mat suffice or is spray and flour really necessary?

[@NolaDeb]

Looks PERFECT! 🏆❤️

[@meadsummer6547]

I could watch Dan all day long!

[@gailaltschwager7377]

Thank you!

[@lstone.09]

They could easily fire 3/4 of the people at ATK and put Dan in charge and be better off and further ahead.

[@Red23165]

Thanks ❤

[@sophieonthemtn1239]

That's an awful lot of work! I wonder if any of the many, many patisseries in. Podunk, Montana make those. 😉

[@musicgirl8152]

Yum! 😋💕

[@threengcircus]

It reminds me of a Chinese pineapple bun but an eclair!

[@Ironpanda]

Pull out game strong.

[@seekerrild4629]

She was trying not to crack.

[@julseabate4173]

Dan is the best, I love love love 'what's eating dan'!!!

[@jerrimclaughlin8432]

Sounds delicious

[@glucosina]

Reminds me of concha’s

[@shivelaband6142]

Dan's haphazard cooking spray technique makes my OCD hurt...

[@dominiquevitaly283]

I'm in Indianapolis and I can't find this is in any supermarket, but I love it so much. If you have any references please write them down for me 🙏🏼

[@miriamdelcat6157]

Super delicioso thanks

[@JenaLabaroza]

Nice recipe GOD BLESS US ALL❤

[@barbking286]

Love all you do. I swear I gain weight just watching Ha Ha. I understand it is for TV BUT...... not using a spatula to get the ingredients ALL out (as we do in real life, I hope) drives me crazy lol. Major COD!!

[@blucifa]

Dan❤

[@julseabate4173]

dip the bottoms in melted chocolate Dan!!!

[@markmyers5881]

"Whisk constantly" sounds a lot like "Wisconsin-ly".

[@mnsteinbach]

Instead of constantly whisking the cream, could you just use an immersion blender on a low setting? Asking for a lazy friend....

[@PovlKvols]

Very nice recipe, but could you PLEASE add international units for the rest of us. Thank you.

[@op3129]

lots of ref for conversions bc YOU'RE ON THE INTERNET one cup flour - 125g (also, yes, they're irrational clinging to volume vs weight is just weird at this point)

[@slw4738]

Actually, units by weight because that’s how we do it, please. We have moved on, and claiming ‘science’ is a part of having repeatable results.

[@kristophermichaud4467]

I wish more people were chill about watching food get made. They are not going to change the video magically to fit your complaint. I do want to say that I swear by the utensils they use, they are some of the best ones you could use without paying the 'hoighty toighty' prices.

[@gergk5]

1:58 Food nerd needs to get a milk pan

[@PatriciainOz]

Okay, I have patience but after that first one is filled how did she just let it sit there ...I totally would have popped in my mouth as a demonstration of a great magic trick ...next time make 25 :)

[@donaharrisburg5469]

😊💫💫💫💫💫

[@AbdullahAlattas-x2k]

dislike for the cup measurements also!! who is still using cups in baking?? 1:12

[@gregrburnett3400]

Looks like it needs some lemon.

[@cw936]

You have got to start giving baking ingredient quantities by weight and not volume. Absolutely ridiculous that you're still doing that.

[@sonnyboy2340]

'Murica

[@judyp4421]

Look it up on the internet.

[@X0pVnN1z]

A key problem is that you can't reliably convert the measurements for many dry ingredients because of packing differences.

[@EastSider48215]

You could, of course, simply Google “recipe for Choux au Craquelin measured by weight”. Turns out there are literally dozens and all you need to do write or print out the ingredient list, then follow the ATK instructions. It also works for any other recipe you’d prefer measured by weight.

[@X0pVnN1z]

@@EastSider48215 That's not a conversion at all. That's just looking up a different recipe.

[@weston.weston]

Too many steps for me, good luck to those who love baking.

[@clywat57]

🍪🍩🥟🍲🥘🥖🥰

[@davidjones535]

My blood sugar went up after the fi4st four minutes

[@Saskia-ww2gq]

as a seasoned pastry chef will venture to say this is too far removed from the core competency elements predicated upon ones own local periodic table in each kitchen. working with chocolate for example requires a meat-locker environment in order to keep everything from melting before anything happens at all. choux dough is exponentially treacherous depending upon the room or table working from. baking & pastry is far more challenging than this well meaning demonstration folks, save your expensive ingredients & make something sensible to our place as well as budgets called apple pie or brownies the same way our elders have here. fancy test kitchens are nice to watch but personally would encourage a simple meringue if urged to play with eggs that way. every kitchen should maintain the kiss method in terms of kissing the chef sure but every dime is crucial as well as sin of potential gluttony so K = keep I - it S = simple S = Sweetheart in the kitchen & in life ~xoxo

[@kelleyforeman]

I'm a home baker and I've been making choux since I was 10. I've made this recipe and it's not that hard. You just need to follow the directions.

[@Saskia-ww2gq]

@@kelleyforeman be that as it may, my point being that it is unfair to most if not all that it is socially socially unacceptable unregulated [measured] ai themselves rattling this off without the elements to describe such as dry in the southwest, soggy air hangs up north. -my point being only this. the dough itself is a joke to me honestly, "oui" & fair warning most everyone just wondering how to make a freakin decent biscuit in their own climate as will itself predicate crumbs or lack there & of if any nor other fascinating textures for the blessing of tasting our basic human pleasures as they each may be, native or not;)

[@blondeenotsomuch]

Such high expectations you have of the food nerds gathered here. People who complain about x x x ruining their creation need to up their game and learn the work arounds.

[@Saskia-ww2gq]

@@blondeenotsomuch fair enough, point being; disclaimer in terms of "sharing" truth here as we all lose what's left of humanity, by virtue of rich kids hosting some "word of mouth" [online]

[@Saskia-ww2gq]

@@blondeenotsomuch nice being rich enough to sit & play with food online ya greasy yuppie!! &please dont bring classy nerds into ur mishegaz here or anywhere else>_< -you don;t own the internet nor other peoples human response fyi big baby!

[@Nozempje516]

Hey cw936...., your abrasive attitude is sure to find a solution; to avoid your kitchen at any cost

[@hakageryu-hz7jz]

That's not how replies work, grandpa.

[@jasonm4480]

Interesting choice to have Bridget, one of the quintessential mainstays of ATK, act like Dan is explaining to her what craquelin is as if it’s her first time hearing about it. Because if it indeed IS her first time hearing of this, then my entire concept of what ATK represents needs to be reexamined.

[@marilynsnider8183]

What's wrong with plastic wrap? That's what I use.

[@AMTunLimited]

Did anyone say there was something wrong with plastic wrap? Or are you asking why they're using parchment paper instead of plastic wrap?

[@ricardocabrera8344]

i think if you use the parchement paper with grease the filling wont stick up as much as if you used plastic.

[@bondfool]

The only reason I can think of for using parchment instead of plastic for the pastry cream is an attempt to be more environmentally conscious?

[@EastSider48215]

@@bondfool: I prefer parchment greased parchment paper because not as much of the pastry cream sticks to it when remove it. I’ll use plastic wrap or waxed paper if that’s all I have on hand, but I much prefer parchment paper.

[@reneowens2768]

This is for everyone, and not everyone has a kitchen scale. Get over yourself.

[@robertcaldwell2107]

They’re $10

[@fredfromfrance6594]

Your filling is way to liquid unfortunately

[@billbonics]

Dan is awesome. We love all of his videos. ❤

[@AdamBechtol]

:/

[@larrman5409]

He’s cute too ☺️

[@OMGWTFLOLSMH]

He's the best. They're all good, but Dan is such a natural on camera.

[@HotCurryMouth]

These looks great but are too much work for me. lol Dan seems to be getting more and more handsome by the day!

[@AbdullahAlattas-x2k]

you cant see the recipe until you pay for the subscription on the website!!

[@qtc614]

I neeeed Dan's Bismarck tip ;)

[@TOM-C.]

Thanks for the memory Dan! There was a Helm's Bakery here in southern California that used to come around in their bakery truck/van which had like 8 foot drawers that came out of the rear doors. The driver would slowly pull that drawer out exposing all the goodies inside, donuts, bread, and a host of other baked goods. But, my favorite then, and now, was the cream puffs! I have never had a cream puff better than from that truck, and this was back in the 1960's. The closest I came to these was baking them at home, but never quite got the exact flavor, I'll have to try again. I do know the filling, unlike this recipe, was much more whipped creamlike, but not pure whipped cream. 👍😎✌🗽

[@michellekeyser8085]

Loved the helms truck

[@carlisle8696]

Cups of flour!?!? Weights please!

[@mahmoudfuad1868]

Hold on, let me contact Mash Branded.

[@DoughboyGod]

❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥

[@Bis6]

I have a crush on Dan

[@cherylstreeter1962]

Eggs are magical, don't you think? Love your shows......

[@OMGWTFLOLSMH]

I was just wondering, how would baking get done if there were no such thing as eggs? And what other magical ingredients are we missing in the world that never evolved or got discovered?

[@nyanuwu4209]

@@OMGWTFLOLSMH Eggs are hardly necessary to baking. And we're missing no ingredients. To miss a thing requires it to exist and be known first.

[@notactuallymyrealname]

I used this dough to make gnocchi, substituted salmon oil for the butter, it turned out horribly. Terrible recipe, do not recommend.

[@blondeenotsomuch]

You should have tried cod liver oil

[@rmanchego6987]

The technique is similar to Mexican concha's...sub pate a choux for sweet bread.

[@carolinepeterson7995]

Gorgeous. The topping reminds me of Japanese melonpan.

[@minutebooks3245]

The pastry cream recipe is garbage. I try to be meticulous when baking since little things make a difference. A sample of this and you can sort of taste flour. It is clearly too heavy. It is not nearly flavorful enough and I doubled the vanilla (I often do). Not really enough sugar to make it taste like a dessert. Could be that I am new to this recipe but if you have to make something a dozen times to get it to come out right, it just isn't a good recipe. America's Test Kitchen being the gold standard of cooking took a hit in my view. I made a batch, tasted it and threw it all out.

[@IAmVegan-un9ss]

Wow 💚💚💚

[@path4061]

I've been using Lan Lam's technique for piping the pate choux on parchment paper. I'm looking forward to trying Dan's technique of flour and oil spray instead because I've misfired before and didn't leave enough room for 24 using Lan Lam's technique and I feel the biscuit cutter plus flour is more my speed for visual / spatial (plus the bonus of not having parchment paper to throw away at the end of the process). Can't wait to make these.

[@jamesjacobjose]

How can you put hot dough in a plastic food processor?

[@jamesjacobjose]

@@sandrah7512 Hey Thanks !

[@ExploristAI]

I feel like this is one pâte à choux recipe I could make due the use of the food processor. I may try it

[@thaisstone5192]

(506) Too "foo-foo" for me. I'll just stick to cream puffs.

[@mariagrosas8010]

Wow

[@leeedwards3783]

They look amazing. Definitely will make them. Just wish you would all go metric as the cup thing is just so vague

[@leeedwards3783]

@@sandrah7512 ahh thank you!

[@tamz0309]

I think this is the last cooking channel to not give weight.

[@op3129]

not in US but ... yeah, good point

[@phyllismitchell]

Must try

[@kikilalalala-hl2dv]

Looks delicious. Why are you using the food processor instead of a stand mixer? How big are your eggs in weight? How much fat is in your butter? And how long ahead can you prep them?

[@kikilalalala-hl2dv]

Ah fantastic! Thank you for all the clarification! Brilliant.

[@slight1699]

Gilding the lily!

[@jvallas]

I feel as if there's room for each.

[@AdrinAlias-ATG]

First

[@alwaysbrokendown]

Life way too short to spend hours to fart about making yet another sugar and fat pudding. If one wants to give in to a craving have a few chocolate hobnobs, simples

[@TheSimplydar]

Sometimes life is too long so you just have to shorten it by spending hours making a sugar and fat pudding.

[@AdamBechtol]

Just when i start to slowly warm my cold heart to Dan, he goes and wastes all that flour like that. Ugggggg! I'm going back to despising him lol. His recipes are so obnoxiously over-complicated, obsessive-compulsive, super fussy pains in the @$$.

[@OMGWTFLOLSMH]

Yes, they look fantastic, but way too time consuming and finicky for me. Plus, not exactly heart-smart. I'd buy one at a patisserie if I ever saw them though.