If you want that little bit extra adding to the top of your choux buns, then why not add some Craquelin dough? Not only will it give you a crackling effect, but it will also give it some texture and crunch too.
Done correctly, it helps the choux expand more evenly, giving you a more rounded prettier-looking choux bun.
Added definition to Eclairs
A beautiful colourful swirl for vibrance.
Coloured and decorated to your party theme.
And there you have it, a small way to help elevate your choux pastry.
Done correctly, it helps the choux expand more evenly, giving you a more rounded prettier-looking choux bun.
To make craquelin, you will need equal amounts of:
- Softened Unsalted Butter
- Light Brown Sugar
- Plain Flour
Hints and tips on how to make it:
- Cream the butter and the sugar together with a hand whisk.
- Add the flour and mix in.
- If flavouring, add freeze-dried strawberry powder, raspberry powder, cocoa powder, matcha powder or any kind of flavour here.
- The mixture will appear crumbly at first but mix it a little longer, and the dough will start to come together.
- Once combined, place the dough between two sheets of parchment and roll out paper thin.
- If the craquelin is too thick, it will prevent your dough from rising properly.
- Then freeze/refrigerate to let the dough rest.
- Once rested, slice into rectangles if placing on top of eclairs, or cut into round discs for the tops of choux buns.
- If you score the craquelin with patterns or grooves before you place it on top of your piped choux mix, it will allow elaborate designs to form as the dough rises in the oven.
These are some of the different effects it can create:
Added definition to Eclairs
A beautiful colourful swirl for vibrance.
Coloured and decorated to your party theme.
And there you have it, a small way to help elevate your choux pastry.
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