1,419 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

96K 10 3.8

Last modified on: February 10^th 2019

Keywords for this recipe:

For 50 g, you will need:

1 17 g flour
2 17 g brown sugar
3 17 g butter
Total weight: 51 grams

Change these quantities to make: 50 g 75 g 150 g 300 g 450 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start 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.

Put into a mixer bowl: 17 g flour, 17 g brown sugar and 17 g butter, cut into small pieces.

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.

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.

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.

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 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 value	Proteins	Carbohydrates	Fats
255 Kcal or 1,068 Kj	2 gr	30 gr	14 gr
13 %	1 %	3 %	2 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
500 Kcal or 2,093 Kj	3 gr	58 gr	28 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 is used for making profiteroles, eclairs and other small pastries.
519K4.5 1 hour 4 min.

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.
37K 3 hours 21 min.

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)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Fish "à la Bordelaise", Gingerbread, Potatoes with prawns, Fillet of salmon meunière, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Mouna, Pistachio "Financiers", Gâteau Basque , Sauce Normande (for fish), Celeriac and sesame soup, ... All
	Brown sugar: You can check-out other recipes which use it, like for example: Little lemon biscuits, Cramique, Gingerbread, Hazelnut and orange cake, Mojito peaches, ... All

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

Peach and mint salad

Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
302K 24 20 min. September 7^th 2012

How to use a vanilla pod effectively

Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
374K4.3 34 min. February 21^th 2011

Leeks in vinaigrette

A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
171K4.3 45 min. September 29^th 2012

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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.

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.