Episode
Almond Choux au Craquelin Filled with Espresso Mascarpone Mousse
- Published
- May 18, 2026
- Duration seconds
- 157
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Summary
Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond flour craquelin before baking, then filled with a decadent chocolate stracciatella espresso mascarpone mousse. The result is a showstopping, special-occasion dessert—crispy on the outside, light and airy on the inside, with rich espresso and chocolate flavors in every bite. Find the recipe at: https://www.ciaprochef.com/almonds/chouxaucraquelin