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–+ servings
Freshly baked ice cream profiteroles with chocolate sauce and vanilla ice cream on a white plate.

Crackle-Top Cream Puffs

Christie Matherne Profile PictureChristie Matherne
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Freezing Time + Cooling Time 2 hours 33 minutes
Total Time 3 hours 31 minutes
Course desserts
Cuisine baking
Servings 24 servings
Calories 188 kcal

Ingredients
  

For The Craquelin:

  • 4 1/2 tablespoons butter at room temperature
  • 1/2 cup light brown sugar
  • Pinch sea salt
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 3/4 teaspoon vanilla

For The Cream Puffs:

  • 1/2 cup whole milk
  • 8 tablespoons butter
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 cup flour
  • 4 eggs room temperature
  • 1/2 teaspoon sea salt

For Serving:

Instructions
 

To Make the Craquelin:

  • Cut the butter into small pieces and add the rest of the craquelin ingredients to a food processor. Pulse until a dough forms. Turn the dough out onto a sheet of plastic wrap. Pat it together and shape it into a disk.
  • Between 2 pieces of parchment, roll the disk with a rolling pin to 1/16-inch thickness. Move the dough (still between parchment paper) to a baking sheet, and transfer to the freezer for at least 2 hours.

Make The Cream Puffs:

  • Bring the milk, butter, water, and sugar to a boil in a medium saucepan, about 2 minutes. When the mixture reaches a rolling boil, add the flour all at once, and stir quickly until the resulting dough pulls from the sides of the pan. Stir for another minute.
  • Add the dough to a stand mixer and let the dough cool for 3 minutes. Turn the mixer on low, then add the eggs one at a time. The dough should be smooth and thick.
  • Preheat the oven to 425°F. Line 2 baking sheets with parchment.
  • Transfer the dough to a piping bag and pipe into 1 1/2-inch dollops, about a 1/2-inch tall, onto the prepared baking sheets. Leave about 2 inches between the puffs.
  • Remove the craquelin from the freezer. Cut the dough into circles with a cookie cutter. It should be about the same size as the puff. Add the frozen disks to the tops of each puff.
  • Bake in the preheated oven for 20 minutes, rotate pans and bake for another 10 to 15 minutes, until golden.
  • Allow to cool completely on the baking sheet placed on a wire rack, about 30 minutes.
  • Slice the puffs in half and fill with the ice cream. Drizzle with chocolate sauce.
    Freshly baked ice cream profiteroles with chocolate sauce and vanilla ice cream on a white plate.

Nutrition

Calories: 188kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 160mgFiber: 1g
Keyword french cream puffs, homemade cream puffs, ice cream puff
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