Craquelin Choux Puffs with Raspberry and Nutella Filling

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This Choux au Craquelin with Raspberry and Nutella is a delightful twist on the classic Fastelavnsboller. Crispy craquelin tops shelter a light, airy choux filled with a creamy Nutella whipped cream and a bright raspberry coulis for a perfect balance of richness and freshness.

Fastelavn is a Danish tradition where children dress up and celebrate, and Fastelavnsboller—fluffy filled buns—are the seasonal highlight. These choux au craquelin combine a crisp, crackly top with a tender, hollow interior that’s ideal for piping in decadent fillings. The combination of Nutella-flavored cream and fresh raspberry coulis is especially irresistible.

Storage

For the best texture, fill the choux au craquelin just before serving. If you need to store them, keep the empty choux in an airtight container at room temperature and refrigerate the fillings separately. Fill the pastries only when you’re ready to serve to preserve the crisp exterior.

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Choux au Craquelin with Raspberry and Nutella

Crisp craquelin tops, light choux pastry, Nutella whipped cream and bright raspberry coulis make these buns irresistible.

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Prep Time
45 mins

Cook Time
35 mins

Course Dessert

Cuisine French

Servings 6 choux au craquelin

Ingredients

RASPBERRY COULIS

• 100 g frozen raspberries defrosted
• 50 g powdered sugar

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 about 1–2 eggs, room temperature

NUTELLA CREME

• 400 g cream
• 100 g Nutella

Instructions

RASPBERRY COULIS

• Blend defrosted raspberries with powdered sugar until smooth. Strain if you prefer a seedless coulis. Transfer to a small piping bag and chill while you prepare the choux.

CRAQUELIN

• Cream butter and sugar until combined, then add the flour and mix until the dough becomes crumbly. Transfer between parchment sheets and roll to 2–3 mm thickness. Freeze for 30–40 minutes.

CHOUX PASTRY

• Preheat oven to 180°C (conventional). Line a baking tray with parchment or a silicone mat.
• Bring water, milk, butter, salt and sugar to a boil over medium heat, stirring so the butter and sugar dissolve. Remove from heat and add the flour all at once, stirring vigorously until combined. Return to medium heat and stir for about 2 minutes until the dough forms a ball and a film forms on the pan.
• Transfer to a mixer and mix on low for 2 minutes to cool slightly. Whisk the eggs and add them gradually, about one-third at a time, until the dough is smooth, glossy and holds its shape. You may not need all of the egg mixture.
• Pipe rounds about 5 cm in diameter onto the prepared trays using a round tip (~1 cm). Remove the craquelin from the freezer and, using a 6 cm cutter, cut circles and place them on top of each piped choux.
• Bake 30–35 minutes without opening the oven. At around 28 minutes, if needed, briefly pull the tray out and pierce the choux with a toothpick to release steam, then return to bake until golden and crisp. Times vary by oven; choux should be firm and dry.
• Cool briefly on the stovetop to reduce temperature shock, then transfer to a rack to cool completely.

NUTELLA CREME

• Whisk the cream and Nutella together until the cream holds stiff peaks. Transfer to a piping bag fitted with a large star tip.

ASSEMBLING

• Slice a small portion off the top of each choux to create an opening for filling.
• Pipe Nutella cream into the choux, stopping near the edge, then pipe a spoonful of raspberry coulis into the center. Optionally pipe a decorative ring of cream on top and fill the center with extra coulis. Garnish with edible flowers if desired.
• Serve immediately for best texture. If storing, keep filled buns lightly covered in the fridge and consume within a day.

Video

Nutrition

Carbohydrates: 38g
Protein: 6g
Fat: 31g
Saturated Fat: 21g
Sugar: 27g
Cholesterol: 114mg
Sodium: 148mg

Keyword choux au craquelin, Nutella, raspberry

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