Clementine Cream Puffs

Though they may be small, these clementine cream puffs pack a big taste!


  • Choux dough:
  • 1/2 cup unsalted butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 1/2 cups flour
  • 4 eggs
  • Craquelin:
  • 1/4 cup unsalted butter, softened
  • 1/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 5 drops yellow food coloring
  • 1 drop orange food coloring
  • Marmalade:
  • 10 clementines, chopped
  • 1 1/2 cups sugar
  • 2 tablespoons lemon juice
  • Cream filling:
  • 1 1/2 cups heavy cream
  • 1 tablespoon clementine juice
  • Zest of 1 clementine
  • Mint, to garnish


  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
  2. For the choux dough: In a medium saucepan, bring butter, sugar, salt and water to a boil. Add the flour all at once and mix until it starts to pull away from the sides of the pan. Remove from the heat and beat in eggs one at a time.
  3. For the craquelin: In a medium bowl, mix softened butter with brown sugar until blended; add flour and lightly mix. Add food coloring and knead until combined and smooth. Roll out into a 1/4-inch layer, and use a 1-inch round cookie cutter to cut into discs.
  4. Using a piping bag with a 1/2-inch round tip, pipe 1 inch by 1 inch portions of the choux dough onto prepared baking sheet about 2 inches apart. Top with a disc of the craquelin. Bake for 25 minutes or until puffed and golden, rotating the pan halfway through the cooking process. Remove from the oven and let cool on a rack.
  5. For the clementine marmalade: In a medium saucepan, combine chopped clementines, sugar and lemon juice. Bring to a simmer and cook until thickened. Allow to cool.
  6. For the cream filling: In a large mixing bowl, whip cream, clementine juice and zest until stiff peaks form.
  7. To assemble: Slice a cream puff in half. Pipe 1/4 cup of the whipped cream mixture on the bottom. Pipe a teaspoon of the marmalade in the middle of the cream and top with the other half. Garnish with mint.