No. 16

Craquelin Recipe for Choux

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.





It also makes your choux expand more evenly, forming that beautiful crackly top.

You can prepare the craquelin in advance before following the recipe for choux pastry. Simply wrap and refrigerate until ready to use.

Ingredients

Makes enough for 30 profiteroles.

100 grams butter at room temperature

100 grams dark brown sugar (white sugar if using dye)

100 grams flour

(optional) food dye

Special Equipment

Method

Cream the butter and sugar together

Beat in the flour and wait for the dough to become crumbly

Add in the dye

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

As the choux bakes, the craquelin will expand and crack

They should now have a crunchy, delicious texture

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