Craquelin (sweet cracker dough)

A recipe from cooking-ez.com
51K4.4 February 10th 2019
Craquelin (sweet cracker dough)
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For 150 g, you will need:


PreparationRestingStart to finish
24 min.30 min.54 min.

Step by step recipe

1Put into a mixer bowl: 50 g flour, 50 g brown sugar and 50 g butter, cut into small pieces.Craquelin (sweet cracker dough) : etape 25
2Knead on medium speed until the dough is evenly mixed.Craquelin (sweet cracker dough) : etape 25
3Gather 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).Craquelin (sweet cracker dough) : etape 25
4Lay 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.
Craquelin (sweet cracker dough) : etape 25
5After this time, lay the dough on the worktop and gently remove the top sheet of paper.

Dust the dough with a little flour.
Craquelin (sweet cracker dough) : etape 25
6Turn the dough over onto the floured side, then gently remove the other sheet of paper.

Your craquelin is now ready for cutting out.
Craquelin (sweet cracker dough) : etape 25
7Use cutters to cut out any shapes you want. Here I'm cutting small circles to use on choux puffs.Craquelin (sweet cracker dough) : etape 25
8Sit a circle of caquelin on each mound of choux, put in the oven immediately and bake as usual.Craquelin (sweet cracker dough) : etape 25
9When they come out of the oven, you will see how lovely and regular your choux puffs are when topped with craqulin.Craquelin (sweet cracker dough) : etape 25


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.
View this recipe : https://cooking-ez.com/base/recipe-craquelin-sweet-cracker-dough.php
October 22th 2021.