Craquelin (sweet cracker dough)


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.
49K 7 4.4
Grade this recipe:

Last modified on: February 10th 2019

Keywords for this recipe:Choux pastryCrunchyPastryTrendy
For 150 g, you will need:
  • 0 flour 50 g flour
  • 1 brown sugar 50 g brown sugar
  • 2 butter 50 g butter
  • Total weight: 150 grams

Change these quantities to make: 50 g 75 g 150 g 300 g 450 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
24 min.30 min.54 min.
At what time:
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Step by step recipe


Stage 1 - 5 min.
Craquelin (sweet cracker dough) : Photo of step #1
Put into a mixer bowl: 50 g flour, 50 g brown sugar and 50 g butter, cut into small pieces.

Stage 2 - 5 min.
Craquelin (sweet cracker dough) : Photo of step #2
Knead on medium speed until the dough is evenly mixed.

Stage 3 - 3 min.
Craquelin (sweet cracker dough) : Photo of step #3
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.
Craquelin (sweet cracker dough) : Photo of step #4
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.

Stage 5 - 3 min.
Craquelin (sweet cracker dough) : Photo of step #5
After this time, lay the dough on the worktop and gently remove the top sheet of paper.

Dust the dough with a little flour.

Stage 6 - 3 min.
Craquelin (sweet cracker dough) : Photo of step #6
Turn the dough over onto the floured side, then gently remove the other sheet of paper.

Your craquelin is now ready for cutting out.

Stage 7 - 5 min.
Craquelin (sweet cracker dough) : Photo of step #7
Use cutters to cut out any shapes you want. Here I'm cutting small circles to use on choux puffs.

Stage 8
Craquelin (sweet cracker dough) : Photo of step #8
Sit a circle of caquelin on each mound of choux, put in the oven immediately and bake as usual.

Stage 9
Craquelin (sweet cracker dough) : Photo of step #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.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
750 Kcal or 3,140 Kj5 gr87 gr43 gr
38 %2 %8 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
500 Kcal or 2,093 Kj3 gr58 gr28 gr
25 %1 %5 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 150 g : 0.50 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Mini Mont-Blanc choux puffs
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
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.
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)

Choux pastry is used for making profiteroles, eclairs and other small pastries.
480K4.5 1 hour 4 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, Aperitif rolls, Basic cake batter - the French way, Caribbean upside-down cake, Cornmeal baps for Anne, ... All
Brown sugarBrown sugar: You can check-out other recipes which use it, like for example: Hazelnut and orange cake, Rolled chestnut and apple brioche, Cramique, Chantilly rice pudding, Chocolate cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Arizona cupcakes, Quail egg canapés, How to prepare cockles, Coconut sweetcrust pastry, ... All
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