Let's make some biscuit dough for your Choux Craquelins! This is a very easy recipe that we use to make the biscuits that will cover our choux pastry and become choux craquelin. That's what will give you some crunch and texture in your choux pastry. You only need a few ingredients and your favourite food colouring. We use the colours from Colour Mill.
Ingredients:
- 690g flour
- 690g sugar
- 615g butter
- Food colouring (optional)
These are the quantities we use in our shop; don’t forget to divide them to make it at home. You can also freeze your craquelin biscuits once you have rolled them
Method:
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Mix Dry Ingredients:
- In a large bowl, combine the flour and sugar. Mix well to ensure even distribution.
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Blend to Crumble:
- Using a KitchenAid mixer, blend the dry ingredients with the butter until the mixture resembles fine crumbs.
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Add Colour:
- If desired, add your food colouring to the mixture and blend until well combined.
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Form the Dough:
- Gather the mixture and knead it gently until it forms a cohesive ball.
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Refrigerate:
- Wrap the dough in plastic wrap and refrigerate for at least 12 hours to allow it to firm up.
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Use:
- Once chilled, roll out the dough and cut it into desired shapes for your choux pastry.
- Once chilled, roll out the dough and cut it into desired shapes for your choux pastry.
Let us know if you’re making this at home and how you use it.
Tag us in your Instagram story—we can’t wait to see your beautiful (and delicious) creation!
Chef Pavel S.
Eclair at the Bay
