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.
95K 10 3.8
Grade this recipe:

Last modified on: February 10th 2019

Keywords for this recipe:
For 50 g, you will need:
  • 1 flour 17 g flour
  • 2 brown sugar 17 g brown sugar
  • 3 butter 17 g butter
  • Total weight: 51 grams

Change these quantities to make: 50 g 75 g 150 g 300 g 450 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
24 min.30 min.54 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Craquelin (sweet cracker dough)
Put into a mixer bowl: 17 g flour, 17 g brown sugar and 17 g butter, cut into small pieces.

Stage 2 - 5 min.
Craquelin (sweet cracker dough)
Knead on medium speed until the dough is evenly mixed.

Stage 3 - 3 min.
Craquelin (sweet cracker dough)
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)
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)
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)
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)
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)
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)
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
Whole recipe
Energetic valueProteins CarbohydratesFats
255 Kcal or 1,068 Kj2 gr30 gr14 gr
13 %1 %3 %2 %
Per 100 g
Energetic valueProteins CarbohydratesFats
500 Kcal or 2,093 Kj3 gr58 gr28 gr
25 %1 %5 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk
How much will it cost?
  • For 50 g : 0.17 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Choux pastry (pâte à choux)
Choux pastry (pâte à choux)

Choux pastry is used for making profiteroles, eclairs and other small pastries.
518K4.5 1 hour 4 min.
Galette de Fougerolles
Galette de Fougerolles

This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
36K 3 hours 21 min.
Mini Mont-Blanc choux puffs
Mini Mont-Blanc choux puffs

These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
49K 1 hour 43 min.
See all recipes that use it
This recipe uses (among others)
Other recipes you may also like
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
270K4.6 1 hour 45 min. June 22th 2013
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
319K4 2 hours 30 min. July 4th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Fillings for macaroons
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
285K 24.3 2 hours 1 min. May 30th 2020
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page