Craquelin Cream Puffs

These cream puffs get dressed up with a cap of sweet and crispy cookie dough (craquelin) on top. While the recipe calls for a filling of whipped cream infused with the bright floral flavor of hibiscus flowers and zesty lime, feel free to go your own route: From store- bought pudding and canned whipped cream to lemon curd, freshly whipped cream, and rhubarb compote, the variations are
limited only by your imagination.

PREP
50 mins
BAKE
45 mins
TOTAL
2 hrs 50 mins
YIELD
16 filled cream puffs

Ingredients

Syrup

1 cup + 1 tablespoon (242g) water, divided
1/2 cup (85g) granulated sugar
5 tea bags hibiscus tea*
1 tablespoon (7g) cornstarch

*Substitute 10g food-grade dried hibiscus flowers for the tea bags, if desired.

Craquelin

4 tablespoons (57g) unsalted butter, softened
1/4 cup + 2 teaspoons (60g) light brown sugar or dark brown sugar, packed
1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
1/8 teaspoon salt

Pastry

1 batch Pâte à Choux

Whipped cream*

2 1/2 cups (567g) heavy cream or whipping cream
3/4 cup (84g) confectioners' sugar
2 to 3 teaspoons (4g to 6g) lime zest (grated rind), from about 2 medium limes

*Enough to fill all 16 puffs; see “tips,” below, to downsize.

Topping

2 tea bags hibiscus tea
1/3 cup (38g) confectioners' sugar

Instructions

Syrup:

Combine 1 cup (227g) of water, sugar, and tea bags in a small saucepan.
Cook over medium heat until boiling, then let the tea bags steep for 15 minutes.
Remove the tea bags and bring the syrup to a low boil, reducing the volume by half.
Whisk 1 tablespoon of water with cornstarch and add it to the syrup, stirring until thickened.
Cool completely and refrigerate for up to two weeks.

Craquelin:

Beat butter and sugar until smooth, then add flour and salt to form a stiff dough.
Roll the dough between parchment paper into an 8" x 9" rectangle, about 1/8" thick.
Cut 12 circles with a 2" round cutter, refrigerate, and separate the rounds from the scrap.
Re-roll the scrap, cut four more rounds, and chill until set.
Preheat oven to 375°F.

Baking the Puffs:

Portion pâte à choux onto parchment-lined baking sheets or pipe 2" circles of dough.
Place a craquelin disc on top of each puff and bake for 20 minutes.
Reduce heat to 325°F and bake for an additional 25 minutes.
Cool the puffs completely in the oven with the door cracked open.

Whipped Cream:

Beat cream until soft peaks form, then add confectioners' sugar and lime zest.
Beat until stiff peaks form, being careful not to overbeat. Set aside.

Topping:

Grind contents of two hibiscus tea bags finely and whisk with confectioners' sugar.

Filling the Puffs:

Cut each puff in half and remove any large pieces of dough from the center.
Spoon or pipe 2 tablespoons of whipped cream into each puff half.
Make a small divot in the cream, add 2 teaspoons of syrup, and swirl gently.
Join the puff halves together, aligning the edges.

Finishing the Puffs:

Pipe a small garnish of whipped cream on top of each puff, if desired.
Dust the top of each puff generously with the hibiscus sugar topping using a sieve.

Storage:

Serve filled pastries immediately or refrigerate until ready to serve.
Unfilled puffs can be frozen for up to a month and re-crisped in a 300°F oven.
Allow the puffs to cool before filling.

Tips from our Bakers

If you’re unable to find hibiscus tea or flowers but want to try to match hibiscus’ floral, fruity flavor, in a pinch you can substitute rose petal jelly or raspberry jam.
The filling is best used shortly after it’s prepared. Scale down the amount of filling based on the number of puffs you plan to serve immediately (or the same day) — e.g., if only filling eight puffs and freezing the remainder, prepare just a half batch of filling.
Use your imagination when garnishing the top of the puff with whipped cream. Try a ruffled line of cream down the center, a rosette or swirl on top, or even a few flourishes made with a star tip — your choice.