|Preparation||Resting||Start to finish|
|24 min.||30 min.||54 min.|
|1||Put into a mixer bowl: 50 g flour, 50 g brown sugar and 50 g butter, cut into small pieces.|
|2||Knead on medium speed until the dough is evenly mixed.|
|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).|
|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.
|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.
|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.
|7||Use cutters to cut out any shapes you want. Here I'm cutting small circles to use on choux puffs.|
|8||Sit a circle of caquelin on each mound of choux, put in the oven immediately and bake as usual.|
|9||When they come out of the oven, you will see how lovely and regular your choux puffs are when topped with craqulin.|