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Blood Orange Choux au Craquelin

Seasonal Choux au Craquelin. Filled with blood orange curd, blood orange whipped cream, and topped with a drizzle of chocolate, and a scattering of rose petals.
Servings: 12 choux buns
Author: Vicki


for the craquelin:

  • 50 g salted butter, at room temp
  • 60 g plain flour
  • 60 g light brown sugar
  • 1/2 tsp vanilla extract*

for the choux dough:

  • 63 g full fat milk
  • 63 g water
  • 55 g salted butter, cubed
  • 1/2 tsp vanilla extract*
  • 1/2 tbsp caster sugar
  • 83 g plain flour
  • 120 g eggs, lightly beaten
  • 1 quantity blood orange cream**

for the whipped cream:

  • 180 g cream, cold
  • 1/2 tsp vanilla extract*
  • 125 g blood orange cream**

for the chocolate drizzle:

  • 33 g dark chocolate, finely chopped
  • 70 g cream

to finish:

  • dried rose petals, for decoration


for the craquelin:

  • Combine all of the ingredients in a medium bowl & mix together until uniform and smooth. Place between two sheets of parchment paper & roll out to 1/8-inch in thickness.
  • Use a 2-inch circular cookie cutter to cut out 12 circles. Place the circles into the freezer until ready to use.

for the choux:

  • Preheat the oven to 180˚C and line a baking sheet with parchment paper. Using the same cookie cutter as you did for the craquelin, trace 12 circles on the baking sheet, leaving about 2-inches between each. Flip the baking sheet over so the drawings are on the underneath. Set aside.
  • Fit a large piping bag with a large round piping tip. Set aside.
  • In a medium pot, combine the milk, water, butter, vanilla extract, and sugar. Place the mixture over a medium heat & stir continuously until the butter has melted & the mixture has begun to boil. Remove the pot from the heat & add the flour all at once, mixing quickly with a wooden spoon into a thick paste.
  • Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out – there will be a fine layer on the bottom of the pot when it’s ready. Transfer choux dough to the bowl of a stand mixer fitted with the paddle attachment & mix on medium speed for 1 minute to help cool down.
  • With the mixture running on low, slowly stream in the eggs. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. The batter is ready when you dip the paddle into the mixture and it forms a v before breaking off.
  • Transfer the choux to the prepared piping bag & pipe out 12 circles onto the parchment. Flatten down with any points of dough with a damp fingertip.
  • Remove the craquelin from the freezer & carefully place each on top of a mound of choux.
  • Bake the puffs for 35 minutes at 180˚C, then turn the oven to 160˚C, and bake for a further 10 minutes, until deeply golden in colour. Remove from the oven and poke a small hole in the side of each – I used a chopstick. Place on a cooling rack to cool completely.

for the whipped cream:

  • In a medium bowl, use an electric whisk to mix together the cream & vanilla extract until stiff peaks form. Use a spatula to fold through the blood orange cream. Transfer the cream to a piping bag fitted with a star tip. Set aside.

for the chocolate drizzle:

  • Place the chocolate in a heatproof bowl; set aside.
  • In a small pot, heat the cream on the hob until simmering – do not let come to a boil.
  • Pour the cream over the chocolate & leave to sit for 2 minutes, before stirring together until smooth. Set aside.

to assemble:

  • Transfer what’s left of the blood orange cream to a piping bag fitted with a round tip.
  • Using a sharp knife, cut the tops off the cream puffs, about three quarters of the way up. Do not discard the tops.
  • Pipe a layer of blood orange cream into about the bottom third of the cream puff, then top with two swirls of the blood orange whipped cream. Top with the lid of the choux earlier cut off, like a hat.
  • Top the puffs with a spoonful of the chocolate drizzle & top each with a couple of rose petals.
  • Chill until ready to serve.


* I always use homemade vanilla extract.
** I used homemade blood orange cream, but feel free to use store bought.