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Black Sesame Choux Au Craquelin (Cream Puff)

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Black sesame choux au craquelin are elegant cream puffs filled with a rich black sesame diplomat cream and topped with black sesame whipped cream. With their crisp craquelin shell and deeply nutty filling, they are a refined, bakery-style dessert perfect for special occasions.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 9 cream puffs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • Black Sesame Diplomat Cream:
  • 2 large egg yolks
  • 45 g granulated sugar
  • 15 g cornstarch
  • 230 g whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 60 g black sesame butter
  • 120 g heavy cream
  • Craquelin:
  • 55 g brown sugar
  • 30 g unsalted butter, softened
  • 1–2 drops black gel food coloring (optional)
  • 35 g all-purpose flour
  • Choux Pastry:
  • 58 g unsalted butter
  • 1/4 tsp 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

Instructions

  1. Make the Black Sesame Diplomat Cream: Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Heat milk, vanilla, and salt in a saucepan until simmering. Gradually whisk into egg mixture, then return to pan and cook until thick. Remove from heat, strain, and whisk in black sesame butter. Cover with plastic wrap and chill 4 hours. Once chilled, whisk to loosen, whip the cream to stiff peaks, and fold into pastry cream. Chill until ready to use.
  2. Make the Craquelin: Cream together brown sugar, softened butter, and food coloring. Mix in flour to form a dough. Shape into a flat disk, wrap, and refrigerate 15–20 minutes. Roll out to 1/4 inch thick and cut into 2.5-inch rounds. Chill until needed.
  3. Make the Choux Pastry: Preheat oven to 400°F (200°C). Heat butter, salt, and water in a saucepan until melted. Add flour all at once and stir continuously for 3–4 minutes until a film forms. Transfer to a bowl and beat for 1 minute. Beat in eggs one at a time until dough is glossy and forms a soft V when lifted.
  4. Pipe 2.5-inch rounds of dough onto a lined baking sheet. Place a craquelin round on each. Bake for 15 minutes, reduce oven to 325°F (160°C), and bake another 20–25 minutes. Cool completely.
  5. Make Black Sesame Whipped Cream: Whip heavy cream to medium peaks, then fold in black sesame butter until smooth.
  6. Assemble: Pierce the bottom of each puff and fill with black sesame diplomat cream. Pipe black sesame whipped cream on top and finish with a small spoon of black sesame butter if desired.

Notes

  • Use cooked choux shells within 1 day for best texture.
  • Craquelin topping adds crunch and visual contrast, but can be omitted.
  • Black food coloring is optional and for aesthetic purposes only.
  • Diplomat cream and craquelin dough can be made a day ahead.
  • Don’t overbake choux; golden bottoms and hollow shells indicate doneness.

Nutrition

Find it online: https://savorymomskitchen.com/black-sesame-choux-au-craquelin-cream-puff/