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.
49K 7 4.4
Grade this recipe:

Last modified on: February 10th 2019

Keywords for this recipe:Choux pastryCrunchyPastryTrendy
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) : Photo of step #1
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) : Photo of step #2
Knead on medium speed until the dough is evenly mixed.

Stage 3 - 3 min.
Craquelin (sweet cracker dough) : Photo of step #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) : Photo of step #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) : Photo of step #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) : Photo of step #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) : Photo of step #7
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) : Photo of step #8
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) : Photo of step #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.
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).
How much will it cost?
  • For 150 g : 0.50 €

Change currency:

Note : These prices are only approximate.

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.
479K4.5 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.
17K 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.
22K 1 hour 43 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
Brown sugarBrown sugar: You can check-out other recipes which use it, like for example: Brownies, Rolled chestnut and apple brioche, Chocolate cereal bars, Gingerbread, Caribbean upside-down cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, How to cook rice in rice-cooker, Polenta with spinach and soft-poached egg, Hamburger buns, Sorrel soup, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple and walnut cake, Choux pastry (pâte à choux), Brownies, Toffee apple upside-down cake, Vegetable clafoutis, ... All
Other recipes you may also like
Elsa's Comtoise galette
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
71K4 46 min. January 20th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
641K 303.9 36 min. January 27th 2017
Du Barry soup
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
233K5 1 hour 1 min. October 17th 2018
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
369K5 1 hour 47 min. December 30th 2019
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
194K4.5 1 hour 6 min. November 28th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-09-19)

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