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.
6,1555/5 for 5 ratings
Last modified on: February 10th 2019
For 150 g, you will need:
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| Preparation | Resting | Start to finish |
|---|---|---|
| 24 min. | 30 min. | 54 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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 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.
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
How much will it cost?
- For 150 g : 0.50 €
Recipes that use this recipe: 3
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Source
Home made.More recipes?
This recipe uses (among others) | Brown sugar: You can check-out other recipes which use it, like for example: Caribbean upside-down cake, Chocolate cake, European glass, Cramique, Sweet pancake rolls from Brittany, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Paimpol salad, Toffee apple upside-down cake, Salmon "en papillote" with small vegetables, Apple and almond gratin, Sautéd broccoli with ham, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Burger buns, Cornmeal baps for Anne, Fresh pasta dough, Walnut short bread, ... All |
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