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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.

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Last modified on: February 10th 2019

For 150 g, you will need:

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How long does it take?

Fulfillment
PreparationRestingStart to finish
24 min.30 min.54 min.
Preservation:
1 or 2 days in the fridge, covered with plastic film.
At what time?
Work this out...

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 Step 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Recipes which use this 3

Choux pastry (pâte à choux)
Choux pastry (pâte à choux)
Mini Mont-Blanc choux puffs
Mini Mont-Blanc choux puffs
Galette de Fougerolles
Galette de Fougerolles

Source

Home made.

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This recipe use (among others)
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Brown sugarBrown sugar: You can check-out other recipes which use it, like for example: Flaky brownie brioche, Chocolate cereal bars, Moist cereal bars, European glass, Cocktails, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Puff or flaky pastry (pâte feuilletée), Walnut short bread, Chocolate almond cookies, Sauce Normande (for fish), ... All

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