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Craquelin (sweet cracker dough)

Name: Craquelin (sweet cracker dough)
Prep time: 54 min
Total time: 54 min
Yield: 150 g
Cuisine: French
Ingredients: 50 g flour; 50 g brown sugar; 50 g butter

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.

130 K 3.8/5 (10 reviews)612858

Duration

55 min.

Difficulty

Easy

Last modified on: February 10^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 150 g, you will need:

1 50 g flour
2 50 g brown sugar
3 50 g butter
Total weight: 150 grams

Times for this recipe

Preparation

25 min.

Resting

30 min.

All in all

55 min.

Preparation 25 min.

Resting 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Craquelin (sweet cracker dough) : Stage 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) : Stage 2

Knead on medium speed until the dough is evenly mixed.

Stage 3 - ⌛ 3 min.

Craquelin (sweet cracker dough) : Stage 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) : Stage 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) : Stage 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) : Stage 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) : Stage 7

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 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.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	58 g RDI=22 %	28 g RDI=39 %	500 kcal RDI=25 %	2,093 kJ RDI=25 %
Whole recipe	4 g RDI=7 %	87 g RDI=33 %	42 g RDI=58 %	750 kcal RDI=38 %	3,140 kJ RDI=38 %