These black sesame choux au craquelin are elegant cream puffs with a crisp cookie crust and a deeply nutty, aromatic filling. Each puff is filled with smooth black sesame diplomat cream, then finished with black sesame whipped cream and extra black sesame butter for a rich, balanced dessert that feels both nostalgic and refined.

Why You’ll Love This Recipe

These cream puffs combine contrasting textures and bold flavor in every bite. The crackly craquelin topping adds a delicate crunch, while the choux pastry stays light and airy. Black sesame brings a roasted, slightly bitter depth that balances the sweetness of the cream, making this dessert feel grown-up and not overly sugary. They are impressive enough for special occasions yet deeply satisfying to make at home if you enjoy classic pastry techniques.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Black sesame diplomat cream
2 large egg yolks
45 g granulated sugar
15 g cornstarch
230 g whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
60 g black sesame butter
120 g heavy cream

Craquelin (cookie tops)
55 g brown sugar
30 g unsalted butter, softened
1 to 2 drops black gel food coloring
35 g all-purpose flour

Choux pastry
58 g unsalted butter
1/4 teaspoon salt
120 ml water
75 g all-purpose flour
2 large eggs

Black sesame whipped cream
80 g heavy cream
10 g black sesame butter

Directions

Begin with the black sesame diplomat cream. In a large bowl, whisk the egg yolks, granulated sugar, and cornstarch until pale and smooth. In a saucepan, heat the milk, vanilla, and salt over medium-low heat until just beginning to simmer. Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, whisking continuously, until thick and pudding-like and large bubbles rise to the surface. Remove from heat, strain into a heatproof bowl, and whisk in the black sesame butter until smooth. Press plastic wrap directly onto the surface and refrigerate until fully chilled, about 4 hours. Once cold, whisk to loosen. Whip the heavy cream to stiff peaks and gently whisk it into the black sesame base. Refrigerate until ready to use.

To make the craquelin, cream together the brown sugar, softened butter, and black food coloring until combined. Add the flour and mix until a dough forms. Shape into a flat disk, wrap, and refrigerate for 15 to 20 minutes. Roll the chilled dough to about 1/4 inch thickness and cut into 2.5-inch rounds. Cover and set aside in the refrigerator.

For the choux pastry, preheat the oven to 400°F. In a saucepan, heat the butter, salt, and water over medium heat until the butter is melted, without boiling. Add the flour all at once and stir vigorously. Continue cooking and stirring for 3 to 4 minutes until the dough looks matte and leaves a film on the bottom of the pan. Transfer to a bowl or stand mixer and beat for about a minute to release steam. Add the eggs one at a time, beating well after each addition, until the dough is smooth, shiny, and forms a soft V-shape when lifted.

Transfer the dough to a piping bag with a 1-inch round tip. Pipe 2.5-inch rounds onto a lined baking sheet, spacing them well apart. Place one craquelin round on top of each puff. Bake for 15 minutes, then reduce the oven temperature to 325°F and bake for another 20 to 25 minutes, rotating the tray halfway, until the bottoms are golden brown. Cool completely.

For the black sesame whipped cream, whip the heavy cream to medium peaks, then whisk in the black sesame butter until smooth.

To assemble, pierce the bottom of each puff and fill with the black sesame diplomat cream. Pipe rings of black sesame whipped cream on top and finish by filling the center with a small amount of black sesame butter.

Servings and timing

This recipe makes about 9 cream puffs.
Active preparation time is approximately 45 minutes.
Baking and chilling time is about 4 hours and 40 minutes.
Total time from start to finish is roughly 5 hours and 25 minutes.

Variations

You can add a small amount of ginger powder or coconut milk to the diplomat cream for a subtle twist while keeping black sesame as the main flavor. For a lighter finish, skip the extra black sesame butter topping and use only the whipped cream. Mini cream puffs can also be made by piping smaller rounds and reducing the bake time slightly.

Storage/Reheating

Assembled cream puffs are best enjoyed the same day. They can be stored in the refrigerator for up to 24 hours, though the craquelin will soften over time. Unfilled shells can be stored in an airtight container at room temperature for one day and briefly re-crisped in a low oven before filling. Do not freeze filled cream puffs.

FAQs

Can I make the components ahead of time?

Yes, the diplomat cream and craquelin dough can be prepared a day in advance and kept refrigerated.

Why did my choux pastry not puff?

This can happen if the dough had too much moisture or the oven temperature was too low at the start.

Can I use store-bought black sesame paste?

Yes, as long as it is smooth and well-stirred, but adjust sweetness if needed.

How do I know when choux pastry is fully baked?

The shells should feel light and hollow and be deeply golden on the bottom.

Can I make this recipe without a piping bag?

A piping bag gives the best shape, but a sturdy zip-top bag with the corner cut off can work.

Is the black food coloring necessary?

No, it is purely for appearance and can be omitted without affecting flavor.

Can I reduce the sweetness?

You can slightly reduce the sugar in the diplomat cream, but avoid cutting too much as it affects texture.

What if my diplomat cream is too thick?

Whisk gently or fold in a small amount of whipped cream to loosen it.

Can I fill the cream puffs from the side instead of the bottom?

Yes, either method works as long as the shells stay intact.

Are these suitable for special occasions?

Absolutely, they are elegant and visually striking, making them ideal for gatherings and celebrations.

Conclusion

Black sesame choux au craquelin cream puffs are a beautiful blend of classic French pastry and bold, roasted flavor. With crisp tops, airy shells, and rich, nutty cream, they offer a refined dessert experience that feels both comforting and impressive. If you enjoy baking projects that reward patience with unforgettable results, this recipe is well worth the effort.

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