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.
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.
18,2384.3/5 for 6 ratings
Grade this recipe: Last modified on: February 10th 2019
For 150 g, you will need:
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 5 min.
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.
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.
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.
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.
This recipe does not call for salted butter, but it is fine to use it if that's all you have to hand.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 750 Kcal or 3,140 Kj | 5 gr | 87 gr | 43 gr |
| 38 % | 2 % | 8 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 500 Kcal or 2,093 Kj | 3 gr | 58 gr | 28 gr |
| 25 % | 1 % | 5 % | 4 % |
How much will it cost?
- For 150 g : 0.50 €
Note : These prices are only approximate.
Some recipes that use this recipe
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
458,9214.5/5 for 4 ratings 1 hour 4 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.
10,092 1 hour 43 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.
9,374 3 hours 21 min.
Source
Home made.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Citrus tart, Comtoise apple charlotte, Winemaker's toast, Clafoutis "Marie-Antoinette", ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Kouign-amann, Puff or flaky pastry (pâte feuilletée), Génoise (Genoa sponge), Pitta bread, ... All |
 | Brown sugar: You can check-out other recipes which use it, like for example: Chocolate cake, Chaud-froid of grapefruit, pineapple and lime custard , Canadian apple crumble, Flaky brownie brioche, Chocolate cereal bars, ... All |
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