Comments on: Chocolate Choux au Craquelin

By: Sam Merritt

Sam Merritt — Wed, 11 Feb 2026 02:58:38 +0000

In reply to Lorley. I'm so glad you've ultimately enjoyed them, Lorley! If you need to spread it out to another pan that shouldn't be an issue. :)

By: Sam Merritt

Sam Merritt — Sun, 08 Feb 2026 03:21:59 +0000

In reply to mpotter. Thank you so much for trusting my recipes. I think I would probably just use 3 yolks if cutting the recipe in half. Let me know how it turns out. :)

By: Lorley

Lorley — Sat, 07 Feb 2026 21:47:54 +0000

In reply to Sam Merritt.

Believe it or not, I made these again yesterday because my daughter wanted more to share. Was able to cut 18 cracquelin this time no problem. I’m having a bit of a problem getting them the correct shape. I pipe 18 of them (6X3) 1 1/2 inches wide and over an inch high and have quite a bit of Choux left. When I add more Choux to each “ beehive” the shape takes a turn for the worse, flopping over a bit. After baking, they tend to spread out more, touching each other. There is some height to them, but they look more like beanbags than beehives. Taste wonderful but I’m looking for a better visual. I’m thinking of using two large baking sheets to give each mound more space, baking each sheet individually. They are a bit of a challenge, but so worth it..thanks again!
Now off to bake macarons with the leftover egg whites.

By: Sam Merritt

Sam Merritt — Tue, 03 Feb 2026 14:38:40 +0000

In reply to Lorley. Thank you so much for sharing, Lorley! What wonderful memories you are making with the grandkids. Thank you for using my recipe and bringing a smile to my face today. :)

By: Lorley

Lorley — Sun, 01 Feb 2026 19:28:36 +0000

My young adult grandkids come over every Sunday to enjoy a sweet treat with lunch. Today I made your Choux au Craquelin.
It was such fun attempting a recipe like this. I did roll out the Craquelin 1/8” thick but it didn’t make enough circles. I just used the scraps and re-rolled to squeeze out a few more. My Craquelin was a bit on the dark side, next time I will pull the Choux out a bit earlier. Everyone loved them and they were so impressed I made them. Then we watched your video, in the beginning, of you saying Choux au Craquelin and we all had a good laugh with you. I took the recipe a step at a time and it was wonderful. Thank you for teaching this 70 year old grandma something new to show off to the grandkids.

By: mpotter

mpotter — Fri, 30 Jan 2026 08:32:00 +0000

These look incredible. I have zero confidence mine would turn out like even your 1st attempt. But I may decide to try something so fancy for my daughter’s graduation. With all the mention of same-day eating…. would it be possible to halve the recipe? There’s just 3 of us and we would never be able to eat 18.
If so- how many yolks would you recommend in the pastry cream?

Thanks for another great video & recipe!