Craquelin Recipe

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Before diving into the details of making Craquelin, let’s talk about what you can pair this delightful treat with. When imagination meets flavors, creativity blossoms. Think of serving it alongside a luscious salted caramel sauce, perhaps drizzled atop a scoop of vanilla ice cream.

Or consider a rich chocolate sauce to balance the sweet and salty notes perfectly. Fresh berries make for an easy, elegant garnish. Finally, a cup of coffee or a glass of dessert wine echoes the sweetness, making every bite feel like a celebration. Now, let’s explore the magic of Craquelin.

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Welcome to the world of Craquelin. This charming French pastry topping has a delightful texture and flavor, presenting a crackly top that adds an aesthetic appeal to choux pastries. Craquelin is traditionally made from a mixture of sugar, butter, and flour, creating a thin layer that bakes to crispy perfection.

The fun part? This simple topping can elevate your eclairs, cream puffs, and more. As someone who has spent hours in the kitchen experimenting with cream-filled delights, I can’t stress enough the joy of finally nailing this recipe. Let’s jump in!

What is Craquelin?

At its core, Craquelin is a crunchy topping made from equal parts butter, sugar, and flour. It’s often mixed with a pinch of salt for extra flavor. When baked, it transforms into a delightful shell, bestowing pastries with a unique texture. The crackling can be attributed to its high sugar content, which caramelizes during baking.

Perhaps what sets it apart most is the duality of its nature: soft on the inside, yet crisp on the top. If you’ve ever indulged in a choux pastry that made you go “wow,” there’s a good chance Craquelin played a role in that experience.

What Makes This Recipe Different from Other Craquelin Recipes?

Many Craquelin recipes exist, but what makes mine distinct is the robust flavor and a few unique twists. I incorporate a touch of sea salt to enhance sweetness, ensuring the sugar doesn’t overpower the palate.

Additionally, I’d opt for a quick chill in the fridge before baking. This technique solidifies the butter, which enhances the cookie-like texture we’re after. Most importantly, I use high-quality ingredients, ensuring each bite bursts with flavor. Trust me, your friends and family will take note of this pastry’s elevated quality.

How Does It Taste?

Imagine biting into a freshly baked cream puff adorned with a sweet, crispy shell that gives way to soft, custardy filling. The flavor is a harmonious mix of buttery richness and sweetness with a hint of salt that offsets it beautifully.

The contrast in texture keeps each bite interesting. You’ll find it’s a delightful experience that tickles the taste buds, leaving you craving more. It’s a nostalgic reminder of joyous afternoons spent enjoying pastries at a local bakery. It’s a flavor that whispers indulgence.

Ingredients You’ll Need to Make This Dish

Here’s what you need for the Craquelin:

For the Craquelin:

130 g (about 1⅛ cups) all-purpose flour, sifted
130 g (about ⅔ cup, lightly packed) light brown sugar
115 g (½ cup or 1 stick) unsalted butter, at room temperature
A pinch of fine sea salt

For the Salted Caramel Diplomat Cream:

3 large egg yolks
1 large egg
40 g (4 tablespoons) cornstarch, sifted
150 g (¾ cup) granulated white sugar
1 tablespoon vanilla bean paste or pure extract
120 mL (½ cup) warm heavy cream (35% fat)
45 g (3 tablespoons) unsalted butter, softened
480 mL (2 cups) full-fat milk
½ teaspoon flaky sea salt
Optional: 1 teaspoon dark rum or bourbon for added depth

For Stabilized Chantilly Cream:

240 mL (1 cup) cold whipping cream (35% fat)
1 teaspoon unflavored gelatin powder
7 mL (1½ teaspoons) pure vanilla extract
30 g (¼ cup) powdered sugar
30 mL (2 tablespoons) water at room temperature
Optional: 1 tablespoon mascarpone cheese for enhanced stability

For Choux Pastry:

1 batch prepared choux pastry (follow baking directions provided below)

Step by Step Instructions for Making Craquelin

Step 1: Prepare the Craquelin Mixture

In a mixing bowl, combine the sifted all-purpose flour, light brown sugar, and sea salt. Mix until well integrated. Add the room temperature butter, and with your hands or a scraper, blend everything. Aim for a uniform dough that’s soft but pliable.

Step 2: Chill the Craquelin

Wrap the dough in parchment paper, shaping it into a flat rectangle. Chill it in the freezer for about 30 minutes. Chilling ensures the butter firms up, which is essential for the crackly texture we’re after.

Step 3: Roll Out the Dough

After chilling, take it out of the freezer and let it soften for a couple of minutes. Roll the Craquelin dough onto a sheet of parchment paper until it’s about 1/8 inch thick. Cut out circles using a cookie cutter or the mouth of a glass. These will sit atop your choux pastries.

Step 4: Prepare the Salted Caramel Diplomat Cream

Whisk together the egg yolks and egg in a bowl. Add the cornstarch and mix until smooth. In a saucepan, combine the granulated sugar with milk and salt. Heat the mixture over medium heat until it begins to simmer. Gradually pour a small amount into the egg mixture to temper it, whisking continuously. Then return the mixture to the saucepan and cook, stirring, until thickened. Remove from heat and stir in the vanilla, heavy cream, and butter. Let it cool, then chill.

Step 5: Whip the Chantilly Cream

In a separate bowl, combine the gelatin with the water and let it bloom for five minutes. Whip the cold heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla. Gently fold in the gelatin mixture until fully combined. For increased stability, consider adding mascarpone cheese.

Step 6: Prepare Choux Pastry

Cook your choux pastry mixture according to your preferred recipe. Once baked and cooled, use a piping bag to fill them with the salted caramel diplomat cream.

Step 7: Assemble

Place the cut craquelin discs on top of each filled pastry. Bake again according to your choux pastry recipe’s instructions until golden and crisp.

Tips & Tricks on Making Craquelin Recipe

Quality Ingredients Matter: Always choose high-quality butter and sugar; they shape the whole flavor.
Chilling is Key: Don’t skip the chilling step. It directly affects the final texture and appearance.
Cut Out Shapes: Before rolling, simplify by freezing a rectangle and shaping it afterward.
Watch the Temperature: Keep a close eye on your oven. Variations can affect the baking process.
Experiment with Flavors: Feel free to add spices or flavors to your dough, such as cinnamon or citrus zest, for a unique twist.

Nutrition Information

While it’s tough to find a specific nutritional breakdown for each craquelin pastry without exact measurement post-inclusion, here’s a close estimate per pastry, assuming average servings:

Calories: Approximately 300 kcal
Fat: 18 g
Carbohydrates: 30 g
Protein: 4 g
Sugar: 12 g

This sweet indulgence is not meant to replace a full meal but can be enjoyed as part of a balanced diet.

How Do I Store This Dish?

Store cooled craquelin pastries in an airtight container at room temperature. If you happen to have leftovers, they can be wrapped and refrigerated for up to three days. If you want to keep them longer, consider freezing them, where they’ll last up to two months. Remember to thaw them overnight in the fridge before enjoying.

Other Substitutes You Can Use in Craquelin Recipe

Brown Sugar: If light brown sugar isn’t available, use granulated sugar with a drizzle of molasses for a similar flavor.
All-purpose Flour: You can substitute with a gluten-free blend if gluten is a concern. It might change the texture slightly, but it still works well.
Unsalted Butter: Use coconut oil if you’re after a dairy-free option. It won’t have the same flavor, but it will still yield a crisp topping.
Heavy Cream: Swap in full-fat coconut cream for a dairy-free option. The texture will remain creamy while easing dairy constraints.
Egg Substitute: If you’re looking for a vegan version, use ground flaxseed mixed with water or a silken tofu blend to mimic the proteins from eggs.

Erin Rains

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Prep Time 1

Cook Time 1

Total Time 2

Course Dessert

Cuisine French

Servings

Calories 300 kcal

Equipment

Mixing Bowl, Cup

Ingredients

For the Craquelin:

130 g about 1⅛ cups all-purpose flour, sifted
130 g about ⅔ cup, lightly packed light brown sugar
115 g ½ cup or 1 stick unsalted butter, at room temperature
A pinch of fine sea salt

For the Salted Caramel Diplomat Cream:

3 large egg yolks
1 large egg
40 g 4 tablespoons cornstarch, sifted
150 g ¾ cup granulated white sugar
1 tablespoon vanilla bean paste or pure extract
120 mL ½ cup warm heavy cream (35% fat)
45 g 3 tablespoons unsalted butter, softened
480 mL 2 cups full-fat milk
½ teaspoon flaky sea salt
Optional: 1 teaspoon dark rum or bourbon for added depth

For Stabilized Chantilly Cream:

240 mL 1 cup cold whipping cream (35% fat)
1 teaspoon unflavored gelatin powder
7 mL 1½ teaspoons pure vanilla extract
30 g ¼ cup powdered sugar
30 mL 2 tablespoons water at room temperature
Optional: 1 tablespoon mascarpone cheese for enhanced stability

For Choux Pastry:

1 batch prepared choux pastry follow baking directions provided below