This Choux au Craquelin with Raspberry and Nutella ‘Fastelavnsboller’ is all that is on my mind lately! This one is filled with lots of raspberries and Nutella! It consists of a Choux au Craquelin filled with a Nutella cream, and raspberry coulis!
These Choux au Craquelin with Raspberry and Nutella are so delicious and a perfect. A ‘fastelavnsbolle’ is one of my favorite treats and I love that the season for Fastelavnsboller lasts for over a month. Fastelavn is kinda an old Danish version of Halloween. On Fastelavn kids dress up as characters, princes, and princesses, ghosts, etc., and knock down a wooden barrel that’s filled with candy. It’s a really sweet old tradition, but in my opinion, the best part is definitely the buns.
I love Choux au Craquelin, the soft inside, and the crunchy outside, is just so delicious. The paring of Nutella cream with a sweet and fresh raspberry coulis is just out of this world and they really just go so perfectly together!
Find more tips and tricks on Choux au Craquelin in the Baking Basics blogpost.
For more choux au craquelin recipes, try Choux au Craquelin with Coffee Cream and Dulce de Leche, Choux au Craquelin with Pear, Walnut and Mascarpone and Choux au Craquelin with Raspberry Cream.
For the best taste and result, Choux au craquelin are best enjoyed immediately when filled. If unfilled store the choux in an airtight container and the filling in the fridge. Then filled them when you are ready to eat them.
Other Choux au Craquelin Recipes To Try
Choux au Craquelin with Raspberry and Nutella
- 100 g frozen raspberries defrosted
- 50 g powdered sugar
CHOUX AU CRAQUELINE
- 25 g butter room temperature
- 30 g granulated sugar
- 30 g all-purpose flour
- 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 ca 1-2 eggs, room temperature
- 400 g cream
- 100 g Nutella
- In a small blender, blend together defrosted raspberries and powered sugar together until smooth.
- Add the coulis to a small piping bag and place it in the fridge while making the Choux au Craquelin.
CHOUX AU CRAQUELIN
- Cream together the butter and sugar until well incorporated together. Add the flour and mix it together with the butter and sugar until it turns into a crumbled structure.
- Transfer the dough to a piece of parchment paper. Place another piece of parchment paper on top and roll it out until it’s about 2-3 mm thick.
- Place it in the freezer for 30-40 min.
- Preheat the oven to 180ºC conventional oven. Prepare a baking tray lined with parchment paper or a performative mat (Airmat).
- Bring water, milk, butter, salt, and sugar to a boil over medium heat. Give it a stir once in a while to make sure that the butter, sugar, and salt have dissolved before the milk and water starts to boil. Once boiling remove from heat and add the flour. Using a heat-proof spatula quickly stir it in. Once all the flour has been incorporated, and there are no flour lumps, put it back on medium heat and stir constantly for 2 min. When it’s done, the dough will collect itself and form a ball/balls and there is a film of dough at the bottom of the pan if you use a stainless steel pan.
- Transfer it to a stand mixer with a paddle attachment or use a hand mixer. At low speed, whisk for 2 minutes so the dough can cool down a bit. Whisk in the meantime the eggs together. Once the dough has cooled down a bit, slowly pour in the eggs along the side of the bowl, about ⅓ of the egg mixture at a time, until it’s all well incorporated. With the last ⅓ of the egg mixture, add it a little bit at a time. Depending on the dough you might not need all the 60g of eggs. I sometimes have a little bit left, what is important is to look for the right consistency. It needs to be sticky, smooth, and glossy and hold its shape. If it’s too runny it won’t hold its shape.
- Transfer the pastry dough to a piping bag with a round tip that is about 1 cm, I like to use the Wilton 1A tip.
- Before you start piping, take the craquelin out of the freezer and let it sit on the countertop while you pipe the choux pastry. Letting it sit for a few minutes makes sure it’s doesn’t crack when cutting out the circles.
- Hold the piping bag at a 90’ angle and pipe the choux pastry, on the prepared baking trays, until it’s 5 cm in diameter.
- With a 6 cm, in diameter, cookie cutter, cut out 6 craquelin circles so they’re slightly bigger than the choux pastry and place them on the pastry.
- Bake for 30-35 min. Keep the oven door closed so they don't deflate. When it hits the 28 min mark, they should be about a medium golden brown color. Open the oven door and only slightly pull the tray out, and with a sharp toothpick or cake tester, pick a hole in the Choux to let out any extra stream there might be inside them. Be as quick as possible with this. Put them back in and bake them for 2-10 min. Mine took 32 mins to become a perfect crisp golden color, but the time very much depends on one’s oven. They should be firm and crispy. If they feel soft let them bake for a few minutes more.
- Once done, place them on the top of the stove so they cool off around the heat of the oven. This will make it safer for them not to deflate as the shock of the colder air won’t be as intense.
- After they have cooled down for about 5-10 min, transfer them to a cooling rack to cool down completely.
- When you are ready to serve. Whisk the heavy cream and Nutella together until the whipped cream creates stiff peaks.
- Transfer the cream to a piping bag with a large star piping tip.
- Cut the very top of the Choux buns horizontally off. You just want a small hole so you can fill the Choux buns.
- Pipe the Nutella creme into the choux up until the edge. Then pipe the raspberry coulis in the in middle of the Nutella creme.
- Finish with piping a circle around the top of the Choux au Craquelin and fill the middle with the raspberry coulis. Decorate with edible flowers.
- Best enjoyed immediately but can be stored in the fridge, lightly covered with some cling film.