Choux au craquelin is also very versatile. You can add other flavorings or spices to the mix to create variations. The basic recipe is a classic, but there are a lot of other good variations. Is Choux au Craquelin Easy to Make? Yes! Choux au craquelin or craquelin dough takes just a couple of minutes to make.
The crunchy cracked topping you see on choux cream puffs is actually an elegant French technique that involves baking them with a dough called "craquelin." With just butter, sugar, and flour, this simple dough gives a really great crunchy texture to your choux. It also makes your choux expand more evenly, forming that beautiful crackly top.
That crunchy decorative layer on top of your cream puff or profiterole is made up of only three ingredients: butter, sugar and flour. You blend them together in a coherent dough and then roll out the dough very thinly. The thickness of the layer is important since it will determine the thickness of your craquelin at the end.
I do prefer to reheat thawed pastry cases slightly in the oven before filling them, to make them crisp again, because freezing can make the craquelin choux cases a little stale. This step is optional however.