There’s something so special about choux au craquelin. That perfect puff of pastry, topped with a crackly, sweet cookie crust, filled with light cream or fruit, and just begging to be admired and devoured. Now take that and add fresh strawberries and strawberry pastry cream? Absolute magic.

If you’ve never made choux au craquelin before, don’t worry—I’m here to walk you through every step. Yes, it’s a little more involved than your average cupcake, but the payoff? Totally worth it. You’ll end up with bakery-style pastries that taste as impressive as they look, with a crisp, golden top, airy shell, and creamy, strawberry-kissed center.

These are perfect for special occasions, spring and summer parties, or honestly, just a Sunday afternoon when you’re in the mood to bake something beautiful.

Why You’ll Love This Recipe

Bakery-style results at home: These pastries are show-stopping, but surprisingly simple once you break them down.
Delicate crackly top: The craquelin (that cookie-like topping) gives a satisfying crunch and keeps the choux perfectly round.
Fresh strawberry flavor: With real strawberries folded into pastry cream and whipped cream, each bite is fruity and light.
Make-ahead friendly: You can prep all the parts in advance and assemble when you’re ready to serve.
Impressively delicious: They’re as good (or better!) than what you’d find in a patisserie.

What is Choux au Craquelin?

Let’s break it down quickly:

Choux is the French pastry dough used for cream puffs and éclairs. It puffs up beautifully in the oven to create a hollow shell.
Craquelin is a thin, sweet dough made with butter, sugar, and flour that you freeze, cut into discs, and place on top of the choux before baking. It melts and forms that signature crackly, golden topping.
Strawberry cream filling? That’s our delicious twist—light, creamy, and full of real strawberry flavor.

Preparation Time and Servings

Total Time: 2.5–3 hours (includes chilling and baking)
Servings: 12 pastries
Calories per serving: 250
Skill level: Intermediate, but very doable with step-by-step guidance!

Ingredients

For the Craquelin Topping

1/4 cup (60g) unsalted butter, softened
1/4 cup (50g) light brown sugar
1/3 cup (40g) all-purpose flour
Pinch of salt
Pink or red food coloring (optional—for a strawberry pink finish)

For the Choux Pastry

1/2 cup (120ml) water
1/2 cup (120ml) whole milk
1/2 cup (115g) unsalted butter, cut into cubes
1/2 tsp salt
1 cup (125g) all-purpose flour
4 large eggs

For the Strawberry Pastry Cream

1 cup (240ml) milk
1/2 cup (120ml) strawberry puree (fresh or frozen, pureed and strained)
1/4 cup (50g) granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 tsp vanilla extract
2 tbsp butter
Optional: A few drops of natural red coloring for deeper strawberry color

For the Whipped Strawberry Cream (Optional for filling or topping)

1/2 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons strawberry jam or puree
Fresh strawberries, sliced, for garnish

Step-by-Step Instructions

Step 1: Make the Craquelin

In a small bowl, cream together softened butter and brown sugar until smooth.
Mix in the flour and a pinch of salt. Add food coloring if using.
Roll out the dough between two sheets of parchment paper until about 1/8 inch thick.
Freeze for at least 30 minutes while you prep the choux dough.

Tip: Once firm, cut into 2-inch circles using a cookie cutter or small glass. Keep frozen until ready to use.

Step 2: Make the Choux Pastry

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat.
Add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball (about 2 minutes).
Transfer the dough to a bowl or stand mixer. Let it cool for 5 minutes.
Beat in the eggs one at a time, mixing well between each addition. The dough should be smooth, shiny, and pipeable—not runny.
Spoon the dough into a piping bag fitted with a large round tip. Pipe 2-inch rounds onto the baking sheet, spaced about 2 inches apart.
Place a frozen craquelin disc on top of each choux round.

Step 3: Bake the Choux

Bake at 375°F (190°C) for 30–35 minutes, until golden and puffed.
Turn off the oven, crack the door open, and let the choux sit for 10 minutes to prevent collapsing.
Remove from oven and cool completely on a wire rack.

Step 4: Make the Strawberry Pastry Cream

In a medium saucepan, heat milk and strawberry puree over medium heat until warm (but not boiling).
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
Slowly pour the warm strawberry milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and bubbling (about 3–4 minutes).
Remove from heat and stir in vanilla and butter until smooth.
Strain through a fine mesh sieve for extra smoothness. Cover with plastic wrap (pressing it onto the surface) and chill in the fridge for at least 1 hour.

Step 5: Whip the Strawberry Cream (Optional)

Beat cold heavy cream and powdered sugar until soft peaks form.
Gently fold in strawberry jam or puree.
Keep chilled until ready to use.

Step 6: Fill and Finish

Once the choux are cool, use a serrated knife to cut the tops off (like little lids) or poke a hole in the bottom for piping.
Fill with chilled strawberry pastry cream (use a piping bag for ease).
Add a swirl of whipped strawberry cream if desired.
Replace the tops or keep open-faced for a modern look.
Garnish with sliced strawberries, a dusting of powdered sugar, or a drizzle of strawberry sauce.

How to Serve

These are best served chilled or slightly cool. Here’s how to show them off:

As a plated dessert with a few fresh berries and a drizzle of sauce.
On a cake stand for showers, brunches, or tea parties.
Paired with coffee or sparkling lemonade for a perfect summer afternoon treat.

Tips for Success

Cool the choux before filling—warm pastry will melt the cream.
Keep the craquelin cold—it helps create that gorgeous crackled top.
Use a piping bag for precision—especially for filling and swirling whipped cream.
Don’t open the oven early—the puffs need steady heat to rise.
Make ahead—You can bake the shells a day ahead and store in an airtight container. Fill just before serving.

Recipe Variations

Chocolate Craquelin: Add 1 tbsp cocoa powder to the craquelin for a chocolatey crust.
Lemon Curd Filling: Swap the strawberry cream for lemon curd + whipped cream.
Berry Mix: Use a blend of strawberries, raspberries, and blueberries in the filling.
Mini Puffs: Make 1-inch puffs for bite-sized desserts—just adjust the baking time to 20–25 minutes.

Storage and Make-Ahead

Unfilled shells can be stored in an airtight container at room temp for 1–2 days or frozen for up to 1 month.
Filled pastries are best eaten within 24 hours. Keep refrigerated.
Pastry cream can be made up to 2 days in advance and kept chilled.
Craquelin discs can be made weeks in advance and kept frozen until ready to use.

FAQ

Can I use frozen strawberries for the pastry cream?
Yes—just thaw and drain them before blending into a puree.

What if I don’t have a piping bag?
You can spoon the dough and filling, but piping gives more control and cleaner presentation.

My choux collapsed—what happened?
They may have been underbaked or removed from the oven too soon. Let them bake fully and cool gradually.

Can I skip the craquelin?
Yes, but you’ll miss that crunchy, sweet top. The choux will still puff and taste great.

Do I need to refrigerate leftover pastries?
Yes—keep them chilled and enjoy within a day for best texture.

Conclusion

These Homemade Strawberry Choux au Craquelin are truly a labor of love—and so worth it. Crisp on the outside, airy inside, and filled with luscious strawberry pastry cream, they’re the kind of dessert that looks like it came from a French bakery, but you made it at home (and probably with strawberries you picked yourself).

Whether you’re baking for a special celebration or just treating yourself, these little cream puffs bring big joy. Try them, share them, and don’t forget to take a picture before they disappear.