Another old recipe that I’m only publishing now. Craquelin dough is very simple (only 3 ingredients) and quick to make. You can add this little crunchy touch to choux buns as well as to éclairs — it’s really delicious, and the advantage of craquelin is that you get very even choux buns. If you fancy a Conticini-style Paris-Brest, then you’ll need craquelin on your choux 🙂
Ingredients & preparation
1 component · Full recipe
Craquelin
Ingredients
- 25 g (0.9 oz) light brown sugar
- 25 g (0.9 oz) plain flour
- 20 g (0.7 oz) butter
- 1 small pinch of fleur de sel
Preparation
1
Prepare the craquelin by mixing all the ingredients together (softened butter, light brown sugar and plain flour).
2
Roll the dough out to 2 mm between 2 sheets of parchment paper.
3
Using a round cutter of the same diameter as your choux, cut out circles.
4
Place in the freezer while making the choux pastry.
5
Before baking, lower the oven temperature to 175°C / 350°F and bake for approximately 20–25 minutes.
6
Once baked, transfer the choux onto a wire rack and leave to cool. Find the step-by-step instructions for making choux pastry with pictures in my previous article: choux pastry (step by step in pictures).
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