How to make Craquelin simple

Craquelin - . Today I am sharing this Craquelin! A quick and easy dinner that is ready in under 20 minutes! The topping is called craquelin, a simple dough that's easily put together and is a nifty little trick to gussy up ordinary cream puffs. The dough is softened bits of butter, sugar, and flour, which is frozen then rolled out, then baked on top of each cream puff. Knead the craquelin and roll it between two pieces of parchment paper until very thin. Once you have your craquelin ready, you can prepare the recipe for choux pastry. Use the rings to cut out circles the same size as your choux and place on top.

Turn out dough onto a lightly floured surface and divide into two equal pieces, then divide each piece into eighths. And stamp out the craquelin with a round cutter. As you see, craquelin make the choux round without crack.

You can cook Craquelin with 13 Ingredients and 12 steps. See the following guide!

1. Brioche.
2. 170 g bread flour.
3. 3 g instant yeast.
4. 70 g eggs.
5. 35 g milk, room temperature.
6. 3 g sugar.
7. Pinch salt.
8. 105 g butter, soft.
9. Craquelin dough.
10. 360 g brioche dough (the one you made).
11. 80 g sugar cubes.
12. 5 g lemon zest.
13. 1 egg mixed for egg wash.

To serve, slice off the top and pipe the whipped cream in it. The literal translation of craquelin means cracker, but when referring to french pastries Craquelin is a sweet and crunchy cookie topping that you add to pate a choux to give it a distinct sweet and crunchy texture. Traditionally made out of brown sugar, butter, and flour, I find in addition to a delicious taste it. A coloured Craquelin is a great way to indicate the cream filling flavour of your Choux!

1. Brioche: In a bowl combine flour and yeast..
2. In a electrical mixer with dough hook add eggs, milk, sugar and salt. Then add flour and yeast. Mix with dough hook for 4 minutes on medium speed.
3. Gradually add the butter while the mixer mix. Scraping down the bowl when necessary. After butter is incorporated. Mix until the dough pulls away from the sides of the bowl..
4. Line a sheet pan with parchment paper and grease with butter or oil. Place dough on parchment paper. Wrap tightly with cling wrap and rest overnight in the fridge..
5. Craquelin dough: Keep 90g brioche separate and refrigerate. In a mixer with dough hook mix brioche dough, sugar cubes and lemon zest on low speed for 1 to 2 minutes or just until sugar cubes are incorporated..
6. Divide craquelin dough into six. Cover and rest for 45 minutes..
7. Divide the leftover brioche dough into 6. Preshape into rounds. Cover and rest in fridge for 30 minutes..
8. Roll the refrigerated rounds out in circles. Brush with egg wash. Place craquelin in the middle of the circle and close. Pinching side together until completely closed. Place dough on a greased parchment paper seam side down..
9. Cover and proof. Until dough springs back slowly to the touch but not collapse. About 2 to 3 hours..
10. Preheat over to 190°C. Place a pan at the bottom of the oven. With a bit of water to create steam..
11. Egg wash dough and score with a x on top in the center..
12. Place dough in oven and steam for 3 minutes. Release steam by slightly opening door. Bake for 15-20 minutes until the crusts are golden. Cool completely on cooling rack..

To make a plain Craquelin Topping, you will need (scroll down to recipe card for all quantities):. Unsalted Butter - very soft; Brown Sugar - (traditionally raw brown sugar) Craquelin is a relatively simple upgrade of your choux pastry. However, since choux pastry itself can be finicky, there are still quite some thing that can go wrong. The choux buns aren't rising properly. Remember that the choux pastry rises and opens up because of the formation of steam within the bun.