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.
50K 7 4.4
Last modified on: February 10th 2019
Keywords for this recipe:Choux pastryCrunchyPastryTrendyFor 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.
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?
Some recipes that use this recipe
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
480K4.5 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.
22K 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.
17K 3 hours 21 min.
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Fish fillet with preserved lemons, Chocolate cake, Nantes Tourton, Little Christmas biscuits, Gâteau Breton (Brittany butter cake), ... All |
 | Brown sugar: You can check-out other recipes which use it, like for example: Traditional nutty choc-chip cookies, Smart plum tart, Chocolate cake, Smart plum tart, Chantilly rice pudding, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Naan, Spinach Croque-monsieur , Caramelised apple pie, Roasted Cauliflower, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.277K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.299K4.0 1 hour 11 min. February 21th 2011
Caramelised apple pie
Apple pie made with caramelised apples.228K4.3 1 hour 55 min. September 11th 2018
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.211K4.4 2 hours 2 min. July 5th 2016
Nanou's chocolate cake
A moist melting cake, very very chocolaty...251K4.6 1 hour 45 min. June 22th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.