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Krakelin: the art of the thin layer

Krakelin: the art of the thin layer

Name: Krakelin: the art of the thin layer
Total time: 2 h
Ingredients: 30 g unsalted butter, room temperature; 30 g brown sugar; 30 g all-purpose flour; 125 ml of water; 60 g unsalted butter; 15 g powdered sugar; 75 g all-purpose flour; 2 room temperature eggs

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 8

Puff pastry is used to make the increasingly famous Craquelin, or craquelin dessert. Craquelin (pronounced"Kra-ke-lin") is a dessert of a thin biscuit layer added over puff pastry, then baked together. Craquelin or craquelin is used to create a sweet and crunchy coating to pastries such as Choux Buns or Eclairs.The word comes from the French verb ''craquer'' (or ''craqueler''), which means to crack. Pretty straight!

This dough is recognisable by its ''cracked'' appearance, which is caused when the dough is baked in the oven, causing the thin layer of dough to crack. The craquelin can be plain (golden brown) or naturally coloured with different ingredients.

When you buy BAM products, you can use the code MASTERCHEF, which gives you a 10% discount on your entire purchase.

The basic craquelin is made with only 3 ingredients, but many other ingredients can be added for flavouring and colour. The basic cracker is flavoured with sugar and butter only, but small amounts of other ingredients can be added for colour and flavour. For example, you can add a little cocoa powder, matcha powder, coffee extract, freeze-dried fruit, etc.

The possibilities are endless!

BAM tip for making fried dough: eggs are a very important ingredient. To know if you have reached the right consistency, stick your finger in the dough and lift it up (a little of the dough should stick to your finger). Turn your finger so that the dough is still sticking to it, but it is turned "upside down". If the dough slowly creeps over the finger and forms an inverted ''C'' shape, you are on the right track.

If the dough does not turn into an inverted ''C'' shape, we need to add more eggs. If the dough is too runny and does not form a nice inverted ''C'' shape, unfortunately we have added too many eggs and the dough cannot be saved.

If the dough does not rise in the oven, it usually means that the dough has not been baked long enough or that the oven was not at the right temperature. If the oven is at the right temperature, the water will turn to steam and puff up the dough, but the risen dough still needs to be baked long enough to form a crust that will allow it to keep its shape.

BAM tip for making the krakelino: because the dough is rolled so thinly, it will soften very quickly. If the krakelin is too soft to handle or move, simply put it back in the freezer to harden for a few minutes. If it is warm in the kitchen, you may need to put it back in the freezer a few times during assembly.

It may be that the craquelin will be too cold or too thinly twisted. Use the heat of your fingers to patch it up, or roll the cracker out to the right thickness and refreeze.

Image by Sylvie

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

behind the cracks:

30 g unsalted butter, room temperature
30 g brown sugar
30 g all-purpose flour

for puff pastry:

125 ml of water
60 g unsalted butter
15 g powdered sugar
75 g all-purpose flour
2 room temperature eggs

Instructions:

for a cracker:

Place the very soft butter in a small bowl and stir to make sure there are no large lumps. Add the brown sugar and stir the buttercream until the mixture is smooth and lump-free. Stir in the flour until you have a smooth paste. Place the pastry for the crabcake between two sheets of baking paper. Gently flatten it with your hands, then roll it out with a rolling pin into a thin layer (about 2 mm). Place it in the freezer on a flat tray to chill. Leave it in the freezer for at least 1 hour.

for puff pastry:

Preheat the oven to 180 degrees Celsius. Put the water, butter and sugar in a small saucepan and leave over a medium heat until the butter has melted and the sugar has dissolved. Remove from the heat, add the flour and stir until you have a dough with a coarse texture. Place the pot back on a low heat and stir for a further 2 to 3 minutes to ''dehydrate'' the dough and remove any excess moisture. Transfer the dough to the bowl of a mixer and leave to cool. Let it cool for about 15 minutes.

In a separate bowl, whisk the eggs. Add the egg whites to the batter a little at a time, mixing well between each addition. When the batter is smooth, there are enough eggs. Now remember the BAM tip that awaits you during the opening words of this recipe. Now transfer the dough into a piping bag and use it to make small balls of dough. The balls are then spread out on a greased flat baking tray. Leave some space between them as they will puff up during baking.

for assembling and baking krakelina:

Remove the cracklins from the freezer and remove the top layer of baking paper. Using a round cookie cutter about the size of the balls of puff pastry, cut out small discs of dough. Using a small spatula, lift the pretzels out of the baking paper and place them over each ball of puff pastry. Bake for 20 minutes, then open the oven door for a few seconds to allow the excess steam to evaporate. Close the oven door again and bake for a further 10 to 15 minutes or until the balls are puffed, golden and dry to the touch. Place on a cooling rack to cool completely before filling the balls with the cream of your choice.

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