Craquelin. 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. The crunchy cracked topping you see on choux cream puffs is actually an elegant French technique that involves baking them with a dough called “craquelin.” With just butter, sugar, and flour, this simple dough gives a really great crunchy texture to your choux.
As you see, craquelin make the choux round without crack. To serve, slice off the top and pipe the whipped cream in it. Choux au craquelin e un nume destul de posh cum ar spune englezii… si totusi e un nume pe care nu reusesc sa-l traduc in limba romana, motiv pentru care ii voi spune fix asa, choux cu pasta craquelin. You can cook Craquelin using 13 ingredients and 12 steps. Here is how you cook it.
Ingredients of Craquelin
- You need of Brioche.
- You need 170 g of bread flour.
- It’s 3 g of instant yeast.
- It’s 70 g of eggs.
- You need 35 g of milk, room temperature.
- It’s 3 g of sugar.
- It’s Pinch of salt.
- It’s 105 g of butter, soft.
- Prepare of Craquelin dough.
- It’s 360 g of brioche dough (the one you made).
- It’s 80 g of sugar cubes.
- You need 5 g of lemon zest.
- You need 1 of egg mixed for egg wash.
Banuiesc ca recunoasteti aceste choux-uri cu topping crocant deasupra, care au invadat lumea patiseriei moderne in ultimii ani. Choux au craquelin is a dessert made with choux pastry, and topped with a thin cookie disc called craquelin. The craquelin is made with a mix of butter, sugar and flour - just like pie or shortcrust pastry. These gorgeous cream puff “crack buns” were inspired by the Great British Baking Show, which is currently my favorite thing on television.
Craquelin instructions
- Brioche: In a bowl combine flour and yeast..
- 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.
- 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..
- 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..
- 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..
- Divide craquelin dough into six. Cover and rest for 45 minutes..
- Divide the leftover brioche dough into 6. Preshape into rounds. Cover and rest in fridge for 30 minutes..
- 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..
- Cover and proof. Until dough springs back slowly to the touch but not collapse. About 2 to 3 hours..
- Preheat over to 190°C. Place a pan at the bottom of the oven. With a bit of water to create steam..
- Egg wash dough and score with a x on top in the center..
- 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..
Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist. The craquelin is a dough made with softened butter, brown sugar and flour. It is chilled and then cut into thin discs to place on top of the choux to bake together. Place a frozen round of craquelin on each puff.