1,531 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

125 K 3.8/5 (10 reviews)

55 min.

Easy

0.50 €

150 g

3 Ingredients

Last modified on: February 10^th 2019

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.

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=2 %	90 RDI=8 %	40 RDI=6 %	750 RDI=40 %	3,140 RDI: 40 %
Per 100 g	3 RDI=1 %	60 RDI=5 %	30 RDI=4 %	500 RDI=30 %	2,090 RDI: 30 %

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 other recipes using this recipe

Choux pastry (pâte à choux)

Choux pastry is used for making profiteroles, eclairs and other small pastries.
554 K4.5 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.
60 K 3 hours 25 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.
74 K 1 hour 45 min.

This recipe uses (among others)

Other recipes you may also like

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

February 21^th 2011325 K3.8 25 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.

February 21^th 2011546 K 44.3 25 min.

Steak burger topped with egg

A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.

June 22^th 2013273 K4.9 55 min.

Pistachio cream

Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.

October 4^th 2012317 K 63.9 35 min.

Eggs meurette

Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.

March 29^th 2020213 K 14.1 1 hour 15 min.

News list of cooking-ez.com

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