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 150 g, you will need:

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: 2.7 oz flour, 1.8 oz brown sugar and 1.8 oz 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
750 Kcal or 3,140 Kj5 gr87 gr43 gr
38 %2 %8 %6 %
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 150 g : 0.50 €

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

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.
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.
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.
See all recipes that use it
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Harvest Gratin, Marchand de vin sauce, Breton sablé biscuit dough, Hazelnut and orange cake, Tomato tatin, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Coconut sweetcrust pastry, Spinach and Comté Loaf, Oaty walnut cake , Poppy seed and lemon cake, Caramelized apple "moelleux" cake, ... All
Brown sugarBrown sugar: You can check-out other recipes which use it, like for example: Flaky brownie brioche, Tyrolean apple crumble, Quince and apple compote, Tarte à l'coloche, Moist cereal bars, ... All
Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
329K5 50 min. July 30th 2021
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
404K 15 26 min. August 12th 2018
Hummus
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
324K4.7 16 min. May 30th 2020
Surprise bread
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
686K 84.5 6 hours 24 min. December 27th 2020
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
192K4.1 1 hour 55 min. February 21th 2011
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