Dessert Diwali Recipes 2025: Know How To Prepare Coffee Choux With Craquelin, Salted Caramel, And Coffee Crèmeux
The Coffee Choux is inspired by the cozy tradition of pairing coffee with dessert and is not just a pastry; it communicates between the ordinary and the sophisticated
(By Chef Sanaa Khattar)
This dessert is a refined homage to the classic French pâtisserie. However, it not only captures the romance of Parisian cafés but also introduces a bold modern flavor story. To elaborate on the latter, when the dessert is served, the first thing that hits the palate is the lightness of pâte à choux, which is then complemented by the thinness of the delicate craquelin that covers it, a light cookie crust that gets baked into a crisp, golden shell, providing the soft interior with a contrasting texture.
The other side of the dessert is the cream that represents heaven on earth, a silky, incredibly fragrant coffee crèmeux, and a stripe of salted caramel. The two fillings are so entwined that it is hard to tell which one is the stronger flavor, but whichever is the stronger, it would not matter since they are all perfectly balanced with a mild saltiness. Each mouthful transforms from a crunchy to a creamy, from a sweet to a bitter, from an indulgent to a refined one.
The use of traditional French techniques as the ground of the creation, precision of choux pastry to the emulsification of the crèmeux, brings together both craftsmanship and innovation. The dual-filling treatment gives a new life to the traditional choux by making it more layered and expressive, thus providing complexity in taste and texture.
The Coffee Choux is inspired by the cozy tradition of pairing coffee with dessert and is not just a pastry; it communicates between the ordinary and the sophisticated. It calls forth the comfort of an early morning espresso, the sophistication of French technique, and the current quest for harmony in flavor.
The choux, a piece of art and precision, is the ideal candidate to represent the modern pastry made of the old world and no longer afraid to make a shock.
Sanaa Khattar is chef at CYK Hospitalities Pvt. Ltd.
Ingredients
- 113 Gram Unsalted Butter, cubed
- 120 Milliliter Water
- 120 Milliliter Whole Milk
- 1.25 Gram Salt
- 10 Gram Granulated Sugar
- 125 Gram Flour
- 4 Large eggs, beaten
- Egg Wash: 1 egg beaten with 15ml milk
- 115 Gram For Craquelin: Light Brown Sugar
- 115 Gram Unsalted Butter, cubed
- 115 Gram Flour
- 15 Gram Cocoa Powder
- 1 Gram Salt
- 200 Gram For Salted Caramel: Sugar
- 90 Gram Unsalted Butter
- 110 Gram Heavy Cream
- 5 Milliliter Vanilla Extract
- 5 Gram Salt
- 330 Gram For Coffee Cremeux: Sugar
- 33 Gram Coffee Grounds
- 80 Gram Egg Yolks
- 50 Gram Caster Sugar
- 115 Gram Dark Chocolate Chips
- 3 Gram Gelatin Powder
- 15 Milliliter Water
Cooking Instructions
Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clump into a ball.
Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes.
With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs.
Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency.
For Craquelin: Mix together sugar & butter in a bowl till smooth in consistency. Add in flour & salt & mix again to form a crumbly mixture. Gently bring together the dough & form into a ball. Roll out into a thin sheet & cut into 4cm wide discs.
For Salted Caramel: In a heavy-bottomed saucepan, add sugar & let it melt. Stir constantly while put to heat. The sugar will turn to rich amber colour. Add in the butter & whisk constantly to incorporate the butter. Once all the butter is mixed, add in the heavy cream & whisk constantly, remove from heat at this point. Add in salt & transfer to a container & into the fridge to chill.
For Coffee Cremeux: In a pan, heat cream & add coffee grounds & let it infuse for 20min. In a bowl, whisk together sugar & egg yolks till combined. Heat the cream & add a ladle to the egg mixture & whisk till homogenous. Transfer the egg cream mix to rest of the cream & put to heat whisking constantly till the mixture thickens. Separately, bloom the gelatine in old water, melt & mix with the cream mixture. Mix well & let it set in the fridge. Blend well & use as required.
Final Assembly: Pipe the choux pastry into 3 cm diameter spheres. Place a chilled craquelin disc on top of each and bake in a preheated oven at 180°C for approximately 20 minutes, or until the choux are fully puffed and evenly golden brown.
Once cooled, fill a piping bag fitted with a round tip nozzle with the coffee crémeux and pipe it into the center of each choux. Top with a layer of chocolate diplomat cream, followed by a touch of salted caramel.
Optionally, spread a swipe of chocolate ganache on the serving plate for added elegance. Garnish with a white chocolate shard and a sprinkle of chocolate crumble for texture and visual appeal.
Summary
Diwali Recipes 2025: Know How To Prepare Coffee Choux With Craquelin, Salted Caramel, And Coffee Crèmeux
The Coffee Choux is inspired by the cozy tradition of pairing coffee with dessert and is not just a pastry; it communicates between the ordinary and the sophisticated
Ingredients
- 113 Gram Unsalted Butter, cubed
- 120 Milliliter Water
- 120 Milliliter Whole Milk
- 1.25 Gram Salt
- 10 Gram Granulated Sugar
- 125 Gram Flour
- 4 Large eggs, beaten
- Egg Wash: 1 egg beaten with 15ml milk
- 115 Gram For Craquelin: Light Brown Sugar
- 115 Gram Unsalted Butter, cubed
- 115 Gram Flour
- 15 Gram Cocoa Powder
- 1 Gram Salt
- 200 Gram For Salted Caramel: Sugar
- 90 Gram Unsalted Butter
- 110 Gram Heavy Cream
- 5 Milliliter Vanilla Extract
- 5 Gram Salt
- 330 Gram For Coffee Cremeux: Sugar
- 33 Gram Coffee Grounds
- 80 Gram Egg Yolks
- 50 Gram Caster Sugar
- 115 Gram Dark Chocolate Chips
- 3 Gram Gelatin Powder
- 15 Milliliter Water
Main Procedure
Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clump into a ball.
Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes.
With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs.
Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency.
For Craquelin: Mix together sugar & butter in a bowl till smooth in consistency. Add in flour & salt & mix again to form a crumbly mixture. Gently bring together the dough & form into a ball. Roll out into a thin sheet & cut into 4cm wide discs.
For Salted Caramel: In a heavy-bottomed saucepan, add sugar & let it melt. Stir constantly while put to heat. The sugar will turn to rich amber colour. Add in the butter & whisk constantly to incorporate the butter. Once all the butter is mixed, add in the heavy cream & whisk constantly, remove from heat at this point. Add in salt & transfer to a container & into the fridge to chill.
For Coffee Cremeux: In a pan, heat cream & add coffee grounds & let it infuse for 20min. In a bowl, whisk together sugar & egg yolks till combined. Heat the cream & add a ladle to the egg mixture & whisk till homogenous. Transfer the egg cream mix to rest of the cream & put to heat whisking constantly till the mixture thickens. Separately, bloom the gelatine in old water, melt & mix with the cream mixture. Mix well & let it set in the fridge. Blend well & use as required.
Final Assembly: Pipe the choux pastry into 3 cm diameter spheres. Place a chilled craquelin disc on top of each and bake in a preheated oven at 180°C for approximately 20 minutes, or until the choux are fully puffed and evenly golden brown.
Once cooled, fill a piping bag fitted with a round tip nozzle with the coffee crémeux and pipe it into the center of each choux. Top with a layer of chocolate diplomat cream, followed by a touch of salted caramel.
Optionally, spread a swipe of chocolate ganache on the serving plate for added elegance. Garnish with a white chocolate shard and a sprinkle of chocolate crumble for texture and visual appeal.
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