Irresistible Choux au Craquelin with Raspberry and Nutella Cream | The Ultimate Fastelavnsboller
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Prepare to fall in love with these utterly delicious Choux au Craquelin, a delightful twist on the traditional Fastelavnsboller! This particular rendition is generously filled with a vibrant raspberry coulis and a rich, creamy Nutella dream, creating an explosion of flavors and textures in every bite. It’s a sophisticated dessert that captures the essence of classic French patisserie, elevated by beloved sweet and fruity notes.
The magic of these Choux au Craquelin lies in their contrasting textures: a wonderfully crisp, sugary craquelin shell giving way to a light, airy choux pastry interior. This delicate casing provides the perfect vessel for our luxurious fillings. Imagine a soft, cloud-like choux pastry embracing a velvety Nutella cream, perfectly balanced by the sweet-tart burst of fresh raspberry coulis. This combination is truly out of this world, making each bite an unforgettable experience. These treats aren’t just delicious; they are also a perfect celebration of the season, especially as a ‘Fastelavnsbolle’.
Understanding Fastelavnsboller: A Danish Tradition Reimagined
For those unfamiliar, a ‘Fastelavnsbolle’ is a traditional Danish cream bun, similar to a cream puff, enjoyed during the Fastelavn season. Fastelavn itself is an old Danish festival, often described as a Nordic carnival or an older version of Halloween. While it shares some celebratory aspects with Halloween, such as children dressing up in costumes (think princes, princesses, ghosts, superheroes, or even animals) and engaging in fun activities, the core traditions are uniquely Danish. Children participate in ‘slå katten af tønden’ (hitting the cat out of the barrel), a game where they knock down a wooden barrel filled with candy. The child who breaks the bottom becomes the ‘cat queen,’ and the one who breaks the last piece of the barrel becomes the ‘cat king.’ It’s a sweet, playful tradition that brings communities together.
The Fastelavnsboller are, in my humble opinion, the absolute best part of this festive season. The period for enjoying these delightful buns often lasts for over a month, making it an extended celebration for pastry lovers. While traditional Fastelavnsboller are typically made with a yeasted bun and a simple cream filling, this Choux au Craquelin version offers a modern, elegant, and equally delicious alternative. It combines the beloved flavors of the season with sophisticated French baking techniques, resulting in a dessert that is both nostalgic and excitingly new.
The Art of Choux au Craquelin: Crispy Tops and Airy Interiors
Choux au Craquelin takes the classic French pâte à choux (choux pastry) to an even more exquisite level by adding a delicate, crispy disc of craquelin on top before baking. This craquelin layer, typically made from butter, sugar, and flour, melts and spreads as the choux bakes, creating a beautifully uniform, cracked, and crispy cap. This not only adds an incredible textural contrast but also helps the choux pastry puff up more evenly and consistently, resulting in a perfectly round and hollow interior – ideal for holding generous amounts of delicious filling.
The beauty of choux pastry itself lies in its simplicity and versatility. Made from just water, butter, flour, and eggs, it relies on steam to create its signature hollow structure. The craquelin enhances this process, ensuring each bun achieves that desirable light and airy consistency. The pairing of the rich Nutella cream with the sweet-yet-tart raspberry coulis nestled within this perfectly crisp and soft shell is a symphony for the senses. Every ingredient plays a crucial role in creating a harmonious and truly exceptional dessert that will impress anyone who tastes it.
Tips for Perfect Choux Pastry and Craquelin
Achieving perfect Choux au Craquelin might seem daunting, but with a few key tips, you’ll be baking like a pro. For the craquelin, ensure your butter is at room temperature for easy creaming with sugar, and roll the dough out evenly between two sheets of parchment paper to a consistent 2-3 mm thickness. Freezing it thoroughly is crucial to prevent cracking before cutting and placing on the choux.
When making the choux pastry, pay close attention to the consistency of the dough after adding the flour. Cooking it for 2 minutes on medium heat helps dry out the dough, which is essential for a good puff. The most critical step is incorporating the eggs. Add them slowly, one-third at a time, continuously mixing until a smooth, glossy, and sticky dough forms. The dough should be firm enough to hold its shape when piped but not too stiff. A common test is the “V” shape: if you lift the paddle attachment, the dough should hang in a V-shape without breaking off too quickly. Too much egg will result in a runny dough that won’t hold its shape, so be prepared to use slightly less than the specified amount if your dough reaches the right consistency earlier.
Baking is also key. Preheat your oven correctly and avoid opening the oven door, especially during the first 20-25 minutes, as the sudden drop in temperature can cause the choux to collapse. The little hole poked into the choux near the end of baking allows steam to escape, preventing a soggy interior and ensuring maximum crispness. Cooling them on top of the stove (around residual heat) and then on a cooling rack helps them adapt to temperature changes slowly, preserving their crisp texture.
Find more detailed tips and tricks on Choux au Craquelin in the Baking Basics blogpost, which delves deeper into the fundamental techniques for mastering this delightful pastry.
For more exquisite choux au craquelin recipes, be sure to explore variations such as Choux au Craquelin with Coffee Cream and Dulce de Leche, Choux au Craquelin with Pear, Walnut and Mascarpone and Choux au Craquelin with Raspberry Cream. Each offers a unique flavor profile while maintaining the beloved crispy and airy structure.
STORAGE
For the absolute best taste and texture, Choux au Craquelin are always best enjoyed immediately after they have been filled. The crispy craquelin and light choux pastry can become soft when exposed to moisture from the filling over time. If you wish to prepare components in advance, store the unfilled choux buns in an airtight container at room temperature for up to 2 days, or freeze them for longer storage (thaw at room temperature before filling). The Nutella cream can be prepared and stored in a piping bag in the fridge for up to 24 hours. The raspberry coulis can also be stored in an airtight container in the fridge for up to 3 days. Assemble them right before serving to ensure every bite is perfectly fresh and delightful.
Other Choux au Craquelin & Patisserie Recipes To Try
- Raspberry Madeleines
- Choux au Craquelin with Raspberry and Nutella
- Choux au Craquelin with Coffee and Dulce de Leche
- Chocolate Madeleines with Dulce de Leche
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Choux au Craquelin with Raspberry and Nutella
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Ingredients
RASPBERRY COULIS
- 100 g frozen raspberries defrosted
- 50 g powdered sugar
CHOUX AU CRAQUELIN
CRAQUELIN
- 25 g butter room temperature
- 30 g granulated sugar
- 30 g all-purpose flour
CHOUX PASTRY
- 30 g water
- 30 g milk
- 30 g butter
- ¼ teaspoon salt
- 5 g granulated sugar
- 35 g strong bread flour 12-14% protein
- 60 g large eggs approximately 1-2 eggs, at room temperature
NUTELLA CREME
- 400 g heavy cream
- 100 g Nutella
Instructions
RASPBERRY COULIS
- In a small, high-speed blender or food processor, combine the defrosted frozen raspberries and powdered sugar. Blend until the mixture is completely smooth and free of lumps.
- Carefully pour the smooth raspberry coulis into a small piping bag. Seal the bag and place it in the refrigerator to chill while you prepare the Choux au Craquelin. Chilling will help it set slightly and make piping easier.
CHOUX AU CRAQUELIN BASE
CRAQUELIN
- In a medium bowl, cream together the softened, room-temperature butter and granulated sugar until they are light, fluffy, and well incorporated. This step ensures an even distribution of sugar for crispness. Gradually add the all-purpose flour and mix until it combines with the butter and sugar, forming a crumbly, uniform dough.
- Transfer the craquelin dough onto a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll out the dough until it is about 2-3 mm (approximately ⅛ inch) thick. Ensure the thickness is consistent across the entire sheet for even baking.
- Place the rolled-out craquelin, still between the parchment paper, into the freezer for at least 30-40 minutes. This chilling time is crucial to firm up the dough, making it easy to cut and preventing it from cracking when handled.
CHOUX PASTRY
- Preheat your oven to 180ºC (350ºF) for a conventional oven. Prepare a large baking tray by lining it with parchment paper or a perforated silicone baking mat (such as an Airmat). This helps ensure even heat circulation and prevents sticking.
- In a sturdy saucepan, combine the water, milk, butter, salt, and granulated sugar. Bring this mixture to a rolling boil over medium heat, stirring occasionally to ensure the butter, sugar, and salt are fully dissolved before the liquid starts to boil. Once boiling, immediately remove the pan from the heat and quickly add all the strong bread flour at once. Using a heat-proof spatula or wooden spoon, stir vigorously until all the flour is incorporated and no dry lumps remain. Return the pan to medium heat and continue to stir constantly for about 2 minutes. This crucial step helps to dry out the dough, which is vital for the choux to puff correctly. When properly cooked, the dough will gather into a cohesive ball, and a thin film of dough will form on the bottom of the pan (if using stainless steel).
- Transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment, or use a hand mixer. Begin mixing at a low speed for about 2 minutes to allow the dough to cool down slightly. While the dough cools, whisk the eggs together in a separate bowl. Once the dough has cooled sufficiently (it should still be warm but not scorching hot to the touch), slowly pour in the whisked eggs along the side of the bowl, adding about one-third of the egg mixture at a time. Mix thoroughly after each addition until the eggs are fully incorporated. For the last one-third of the egg mixture, add it very gradually, a little bit at a time. The exact amount of egg needed can vary based on the flour’s absorption and humidity. What’s important is to look for the correct consistency: the dough should be sticky, smooth, and glossy, and it should hold its shape. If you lift the paddle attachment, the dough should slowly fall back into the bowl in a “V” shape. If it’s too runny, the choux will not hold its piped shape.
- Transfer the prepared choux pastry dough into a piping bag fitted with a round tip, approximately 1 cm (½ inch) in diameter. A Wilton 1A tip is an excellent choice for this.
- Before you begin piping the choux, retrieve the frozen craquelin from the freezer and let it sit on the countertop for a few minutes. Allowing it to slightly soften will prevent it from cracking when you cut out the circles.
- Hold the piping bag vertically at a 90-degree angle directly above the prepared baking tray. Pipe the choux pastry into neat, uniform rounds, approximately 5 cm (2 inches) in diameter. Leave ample space between each choux bun as they will expand significantly during baking.
- Using a 6 cm (2.4 inches) round cookie cutter, carefully cut out 6 craquelin circles from the slightly softened dough. These craquelin discs should be slightly larger than your piped choux pastry mounds. Gently place one craquelin disc on top of each choux pastry mound.
- Bake the choux au craquelin for 30-35 minutes. It is crucial to keep the oven door closed throughout the initial baking period to prevent the choux from deflating. Around the 28-minute mark, the choux buns should have achieved a beautiful medium golden-brown color. Carefully open the oven door only slightly, pull the baking tray out just enough, and quickly use a sharp toothpick or cake tester to poke a small hole in each choux bun. This allows any excess steam trapped inside to escape, promoting a crispier interior. Be as swift as possible. Return them to the oven and continue baking for another 2-10 minutes. Baking times can vary greatly depending on individual ovens, but mine typically took 32 minutes to reach a perfect crisp golden color. The choux should feel firm and crispy to the touch. If they feel soft or slightly pliable, continue baking for a few more minutes until they are thoroughly dried out and firm.
- Once baked to perfection, turn off the oven and leave the choux buns inside with the oven door slightly ajar for about 5-10 minutes. Alternatively, place them on top of the warm stove. This gradual cooling process helps prevent a sudden temperature shock, which can cause them to deflate, ensuring they remain beautifully puffed and crisp.
- After this initial cooling period, transfer the choux au craquelin to a wire cooling rack to cool down completely to room temperature. This final cooling step is essential for them to become perfectly crisp before filling.
NUTELLA CREME
- When you are ready to serve the Choux au Craquelin, combine the heavy cream and Nutella in a large mixing bowl. Using an electric mixer (stand mixer or hand mixer), whisk the mixture on medium-high speed until it forms stiff peaks. The cream should be thick, hold its shape well, and be light and airy.
- Transfer the whipped Nutella cream into a piping bag fitted with a large star piping tip. This tip will create a beautiful, decorative finish when assembling.
ASSEMBLING
- Carefully cut the very top of each cooled Choux bun horizontally. You only need to create a small, manageable opening to allow for easy filling without completely separating the top.
- Pipe the decadent Nutella cream into the hollow center of each choux bun, filling it generously right up to the edge. Then, take the raspberry coulis piping bag and pipe a dollop or swirl of coulis directly into the middle of the Nutella cream.
- Place the tops back on the filled choux buns. For a beautiful finish, pipe a decorative circle of Nutella cream around the top edge of the craquelin, and then fill the center of this circle with a final touch of raspberry coulis. Optionally, decorate with a few fresh raspberries or delicate edible flowers for an elegant presentation.
- These exquisite Choux au Craquelin with Raspberry and Nutella are best enjoyed immediately after assembly to savor their optimal texture and freshness. If absolutely necessary, they can be stored in the fridge, lightly covered with some cling film, for a very short period, but expect a slight softening of the pastry.