Tuesday, April 21, 2026

Apricot and Cardamom Choux Craquelin

Crisp golden shells give way to cardamom cream and a bright apricot heart.

Apricot and Cardamom Choux Craquelin
90 min prep35 min bakeServes 12

Ingredients

Method

  1. 1.Make the craquelin: mix butter, brown sugar, flour, and cardamom until a smooth dough forms. Roll between parchment to 2mm, freeze flat for 30 min.
  2. 2.Make the choux: bring water, milk, butter, salt, and sugar to a boil. Add flour all at once, stir vigorously over heat until the dough pulls clean from the pan.
  3. 3.Transfer dough to a stand mixer. Beat on medium, adding eggs one at a time until the batter is smooth and falls in a slow ribbon.
  4. 4.Pipe 5cm mounds onto lined baking trays. Stamp 5cm discs of frozen craquelin onto each mound.
  5. 5.Bake at 180°C for 30–35 min without opening the oven. Cool completely on a rack.
  6. 6.Make the cardamom pastry cream (crème pâtissière): heat milk with cardamom until steaming. Whisk yolks, sugar, and cornstarch together, then temper in the hot milk.
  7. 7.Return to the pan, cook over medium heat, whisking constantly until thick and bubbling. Remove from heat, whisk in butter. Press plastic wrap directly on the surface, chill until cold.
  8. 8.Make the apricot insert: cook diced apricots, jam, and lemon juice in a saucepan over medium heat for 5 min until jammy. Cool completely.
  9. 9.Whip heavy cream to soft peaks. Loosen chilled pastry cream by whisking, then fold in whipped cream to make a light chantilly cream (crème diplomate).
  10. 10.Use a small knife to cut a base hole in each choux. Pipe in a small spoonful of apricot compote first, then fill generously with cardamom diplomate cream.
  11. 11.Dust lightly with powdered sugar and serve within 2 hours.
Archive