Profiteroles craquelins (Cream puffs with crumble topping)

    1 hour 25 min

    These cream puffs with a crumble layer are a French specialty made from choux pastry topped with a crispy crumble layer (craquelin) and filled with chocolate or vanilla ice cream. The profiteroles can be prepared ahead and frozen until ready to serve.

    1 person made this

    Makes: 24 small cream puffs

    • For the crumble topping
    • 50g brown sugar
    • 50g butter, softened
    • 50g plain flour, sifted
    • 1 pinch salt
    • For the choux pastry
    • 180ml water
    • 40g butter
    • 1 pinch salt
    • 120g plain flour, sifted
    • 2 eggs
    • 1L chocolate or vanilla ice cream
    • For the icing
    • 150g plain chocolate
    • 15g butter
    • 2 to 3 tablespoons double cream

    Prep:55min  ›  Cook:30min  ›  Ready in:1hr25min 

      Make the crumble topping

    1. Mix the brown sugar, flour, salt and butter and shape into a ball. Roll out between two layers of greaseproof paper and place in the freezer.
    2. Make the choux pastry

    3. Preheat the oven to 190 C / Gas 5. Line a baking tray with greaseproof paper.
    4. Bring water with butter and salt to the boil in a saucepan. Take the pan off the hob and pour in the flour at once. Stir with a wooden spoon until the mixture detaches from the bottom of the pot.
    5. Add the eggs one by one and mix well after each egg. The mixture should be smooth and shiny.
    6. Fill the mixture into a piping bag with a large nozzle and pipe small heaps onto the baking tray. The cream puffs rise a lot when baking, so sufficient space is very important.
    7. Take the crumble out of the freezer and cut out 3cm circles. Put a circle on each cream puff.
    8. Bake in the preheated oven till the crumble is golden, about 20 minutes. Remove from oven and allow to cool.
    9. Cut the lid off each cream puff and add a scoop of ice cream. Put the lid back on and place the cream puffs in a single layer in a large freezing container with a tight-fitting lid.
    10. Make the icing

    11. Just before serving, melt the chocolate, butter and cream in a double boiler or in the microwave. Stir until smooth and drizzle the tops of the cream puffs with chocolate.
    12. Wait briefly until the ice cream just begins to melt, then serve immediately.

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