Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux pastry (pâte à choux) to give a more attractive and regular result, with eclairs, for example, and gives them a delicious crisp crust on the top.
This is very much the current trend in French patisserie: less icing, at least on choux pastries, and more use of "craquelin". The pastries lose a bit of colour, but are less sweet and are crisper.
This is very much the current trend in French patisserie: less icing, at least on choux pastries, and more use of "craquelin". The pastries lose a bit of colour, but are less sweet and are crisper.
97K 10 3.8
Last modified on: February 10th 2019
Keywords for this recipe:For 150 g, you will need:
50 g 
50 g brown sugar
50 g 
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 24 min. | 30 min. | 54 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 5 min.
Knead on medium speed until the dough is evenly mixed.
Stage 3 - 3 min.
Gather the dough into a flat cake and pat this out with your hand on a sheet of plastic film and cooking papers (very important, as the craqulelin dough tends to stick easily).
Stage 4 - 30 min.
Lay a second sheet of cooking parchment over the top, then roll out thinly with a rolling pin to about 1/8 of an inch (2 or 3 mm) maximum.
Refrigerate for at least 30 minutes.
Refrigerate for at least 30 minutes.
Stage 5 - 3 min.
After this time, lay the dough on the worktop and gently remove the top sheet of paper.
Dust the dough with a little flour.
Dust the dough with a little flour.
Stage 6 - 3 min.
Turn the dough over onto the floured side, then gently remove the other sheet of paper.
Your craquelin is now ready for cutting out.
Your craquelin is now ready for cutting out.
Stage 7 - 5 min.
Use cutters to cut out any shapes you want. Here I'm cutting small circles to use on choux puffs.
Stage 8
Sit a circle of caquelin on each mound of choux, put in the oven immediately and bake as usual.
Stage 9
When they come out of the oven, you will see how lovely and regular your choux puffs are when topped with craqulin.
Remarks
If you use softened butter, which has been out of the fridge for at least an hour, you will find the mixing at stage 2 far easier and quicker.
This recipe does not call for salted butter, but it is fine to use it if that's all you have to hand.
This recipe does not call for salted butter, but it is fine to use it if that's all you have to hand.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 750 Kcal or 3,140 Kj | 5 gr | 87 gr | 43 gr |
| 38 % | 2 % | 8 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 500 Kcal or 2,093 Kj | 3 gr | 58 gr | 28 gr |
| 25 % | 1 % | 5 % | 4 % |
How much will it cost?
- For 150 g : 0.50 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
520K4.5 1 hour 4 min.
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
50K 1 hour 43 min.
Galette de Fougerolles
This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
37K 3 hours 21 min.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Linzer torte, Rabbit civet "à la normande", Nanou's apple and almond cake, Traditional nutty choc-chip cookies, ... All |
 | Brown sugar: You can check-out other recipes which use it, like for example: Moist cereal bars, Crisp apricot and pistachio tart, Little lemon biscuits, Tarte à l'coloche, Cocktails, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, Sauce Normande (for fish), New peas with almonds, Butter cream, Little caramelized peach tarts, ... All |
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