You know that crunchy topping on cream puffs? That’s craquelin! It’s like the secret weapon of pastry chefs for making those choux pastry cream puffs even more amazing. The name might sound fancy, but making it is a breeze.
So, what’s the deal with craquelin? Well, it’s this sweet and crispy cookie layer that you slap on top of your choux pastry before baking. It adds this awesome texture that takes your cream puffs to the next level. And in French, “craquelin” basically means “cracker,” but for pastries, it’s all about that sweet crunch.
Here’s the cool part: you mix up some basic stuff—butter, sugar, and flour—and roll it out flat. Then, you freeze it for a bit, cut it into circles, and bam! You’ve got yourself craquelin ready to go. Oh, and if you’re planning, wrap it up nice and tight to keep it fresh.
Now, let’s talk about these Choux au Craquelin. Imagine biting into a cream puff with a buttery choux pastry base, topped with that sweet, crunchy craquelin crust. And inside? It’s like a flavor explosion of light, creamy, and airy salted caramel filling. Seriously, it’s like a taste of fancy French heaven right in your mouth!
Craquelin Recipe
Equipment
- Mixer
- Parchment paper or a slipmat
- Rolling Pin
- Circle cookie cutters
Ingredients
- 6 tbsp Softened unsalted butter
- ½ cup Brown sugar
- ¾ cup All-purpose flour
- Some choux pastry
Instructions
- Attach the paddle to your standing mixer.
- Toss in the softened butter and mix until it’s light and fluffy.
- Add in the brown sugar and flour, then cream them all together until everything’s combined nicely. You’ll see it form a ball in the middle of the bowl.
- Get a big piece of parchment paper and sprinkle some flour on it.
- Roll out your mix on the parchment paper until it’s about ¼ inch thick.
- Pop it in the freezer for at least 30 minutes to firm up.
- When you’re ready to whip up your cream puffs, use the circle cookie cutter to cut out some circles from your craquelin dough. Then, place them on top of your pate a choux (that’s your cream puff dough). If it’s too hard to cut, just let it thaw for a minute or two.
- Now, follow your usual instructions for baking your cream puffs.
- Ta-da! You’ve got yourself some cream puffs with a delightful crunchy cookie topping.
Notes
- Roll the dough until it’s about ¼ inch thick, and then pop it in the freezer for at least 30 minutes. This step ensures that your craquelin turns out perfectly crunchy.
- Rolling the dough out on parchment or wax paper makes it easy to transfer it to a pan for freezing. It saves you from any sticky situations!
- The dough tends to soften pretty quickly, especially when you’re cutting out the circles. If it gets too soft, just pop it back in the freezer for 5-10 minutes to firm up again.
- Planning to make your craquelin ahead of time? No worries! Wrap it tightly in plastic wrap and aluminum foil before storing it in the freezer or fridge. This prevents it from picking up any unwanted flavors.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 55Â kcal |
| Carbohydrates | 6g |
| Fat | 2g |
| Cholesterol | 7mg |
| Sodium | 1mg |
| Sugar | 3g |
| Iron | 1mg |
| Calcium | 4mg |
Can I Make Craquelin Ahead of Time?
Absolutely! You can make craquelin in advance. Just wrap it tightly in plastic wrap and aluminium foil before storing it in the freezer or fridge. This keeps it fresh and prevents it from absorbing any unwanted flavors.
What If My Craquelin Dough Gets Too Soft While I’m Working With it?
No worries! If your craquelin dough starts to get too soft while you’re cutting out the circles, just pop it back in the freezer for 5-10 minutes to firm it up again. This makes it easier to handle.
How Thick Should I Roll Out the Craquelin Dough?
Aim to roll out the craquelin dough to about ¼ inch thick. This thickness gives you the perfect balance of crunchiness and flavor when it bakes on top of your cream puffs.
