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craquelin dough |
Sweet, Biscuit Dough
The secret to making better and good looking choux.
Gives an even finish to your choux pastry creations.
Ingredients
Recipe for 12 TapasBiscuit
Preparation time: 45 min
Preheat your Four at 425 °F
-
Biscuit
In the mixer with a leaf, mix the butter and the sugar, then the flour.
Mix until a smooth mix. Pour on a baking tray with a cooking paper to have a 2mm layer.
Cool down in the fridge for 1 hour.With a little round mold, cut round the same size than the big choux.
Put one disc on top of each choux before cooking them.
Official partners
Gives an even finish to your choux pastry creations.
Class with similar recipe
PASTRY CLASS
Classics of French Pastry
- Caramelized apple mille-feuille, vanilla ivory cream |
- Dark chocolate éclairs with milk chocolate cereals |
- Paris Brest with a praline and hazelnut heart |
- Craquelin dough |
PASTRY CLASS
Classics of French Pastry
- Caramelized apple mille-feuille, vanilla ivory cream |
- Dark chocolate éclairs with milk chocolate cereals |
- Paris Brest with a praline and hazelnut heart |
- Craquelin dough |
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