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Peach Choux au Craquelin


  • 35g unsalted butter

  • 30g sugar

  • 45g cake flour

  • Pink food colouring


  • 1 egg yolk

  • 20g sugar

  • 1/2tbsp corn starch

  • 100ml milk, warmed

  • 1/2tsp vanilla essence

  • 150g whipped cream + 1tbsp sugar

  • 1 white peach, peeled, diced

  • Icing sugar

[Choux Pastry]

  • 30g unsalted butter

  • Pinch of salt

  • 35ml water

  • 35ml milk

  • 40g cake flour

  • 75g egg


  1. Cookie: Whisk butter till creamy, then add in sugar and food colouring, mix well.

  2. Sift in cake flour and mix well. Continue to knead with hands.

  3. Place cookie dough in between 2 sheets of parchment paper and roll it out till about thickness of 3mm, then chill.

  4. Cream: In a saucepan, add in egg yolk, sugar and starch, mix well.

  5. Followed by warmed milk and vanilla, mix well.

  6. Over low fire, keep stirring till mixture thickens, then remove from heat.

  7. Submerge saucepan in ice bath and keep stirring till cool down.

  8. Add to whipped cream and mix well. Transfer into a piping bag with a star tip, and chill.

  9. Choux: Preheat oven 180degC.

  10. In a saucepan, add in butter, salt, water and milk. Heat over low fire.

  11. When butter has started to milk, give it a stir and heat till mixture just boiled. Remove from heat.

  12. Add in cake flour and mix well till a dough forms.

  13. Return saucepan over fire and cook dough till a thin layer starts to form on the saucepan.

  14. Transfer dough into a mixing bowl and spread it out. Gradually add in egg and mix well. Dough should turn into a sticky-like consistency, and when scoop up, dough should drop back down with a overhang triangle shape.

  15. Transfer into a piping bag with a round tip.

  16. On a parchment lined baking tray, pipe out circles.

  17. Remove cookie dough from fridge and cut out circle discs. Place a disc on each piped choux.

  18. Bake for 15mins, then reduce to 160degC and bake for 10mins.

  19. Make a small hole at the bottom of the puff. Pipe in some cream, then place some peaches in, and fill with more cream.

  20. Pipe a little cream on the top of the puff and decorate with a sliced peach and mint leaf. Dust icing sugar over.

Adapted from Cooking Tree

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