This is a classic French pastry, essentially a cream puff dressed up with a special topping called craquelin.
- Choux Pastry: The base is a light and airy choux pastry, similar to what’s used for éclairs or profiteroles.
- Craquelin Topping: A thin, crispy cookie-like disc made from butter, sugar, and flour is placed on top of the choux pastry before baking, creating a distinctive crackled, crunchy surface.
- Cream Filling: It is typically filled with a creamy custard, often a crème légère (pastry cream lightened with whipped cream), or sometimes other fillings like salted caramel cream as seen in some variations.
