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Cream Cheese Choux au Craquelin


  • 35g unsalted butter

  • 25g sugar

  • 35g cake flour

  • Icing sugar


  • 30g unsalted butter

  • 35ml water

  • 35ml milk

  • Pinch of salt

  • 40g cake flour

  • 75g eggs


  • 170ml whipping cream

  • 35g sugar

  • 300g cold cream cheese

  • 1/2tsp vanilla essence


  1. Topping: Whisk butter to loosen.

  2. Add in sugar, mix well.

  3. Sift in flour and mix well into a dough.

  4. Place dough between 2 sheets of parchment paper and roll it out to a thickness of about 0.2cm. Chill.

  5. Choux: Preheat oven 190degC.

  6. In a saucepan, add in butter, water, milk and salt. Over low fire, stirring and heat till butter melts. Remove from heat.

  7. Add in flour and mix well.

  8. Return pan to fire and heat, while stirring, till the dough leaves a thin layer of 'skin' on the sides of the pan. Remove from heat.

  9. Gradually mix in egg yolks. The batter should form an overhang triangular shape from the spatula when scooped up. Transfer to a piping bag fitted with a round tip.

  10. On a parchment paper lined baking tray, pipe out about 1inch width circles.

  11. Using a 1inch round cookie cutter, cut out circles and place a disc on each piped batter.

  12. Bake for 13-15mins, then reduce temperature to 160degC and bake for 15-17mins.

  13. When done, let cool on wire rack.

  14. Filling: Whisk cream till thickened. Add in sugar and whisk till soft peaks.

  15. Whisk cheese to loosen. Add in vanilla and mix well.

  16. Followed by whipped cream. Transfer to a piping bag fitted with a round tip.

  17. Make a small hole at the bottom of each choux and pipe in filling. Dust icing sugar over the top.

Adapted from Cooking Tree

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