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- Choux au Craquelin Recipe - Serious Eats
The craquelin, a simple cookie-like dough consisting of sugar, butter, flour, and a pinch of salt, is rolled out, cut, and perched on top of piped choux and the two are baked together, producing pastry puffs with a crackly appearance, crunchy texture, and a buttery, sweet bite
- Craquelin Topping for Choux Pastry - Wheel of Baking
Learn how to make a craquelin topping to add a wonderful sweet, crunchy layer to your choux pastry desserts such as cream puffs and eclairs
- Craquelin for Choux Pastry — the Secret to Perfect Choux
Craquelin (pronounced KRAH-keh-lan) is a thin, crispy dough made from butter, brown sugar, and flour When placed on top of choux pastry, it melts during baking, forming a beautifully crisp shell that gives your cream puffs an irresistible texture and professional look
- Quick Craquelin Recipe for Choux — Chef Iso
The crunchy cracked topping you see on choux cream puffs is actually an elegant French technique that involves baking them with a dough called "craquelin " With just butter, sugar, and flour, this simple dough gives a really great crunchy texture to your choux
- Craquelin Cream Puffs Recipe | King Arthur Baking
Classic cream puffs with a crispy cookie-dough (craquelin) cap, filled with whipped cream infused with hibiscus syrup and lime
- Craquelin for Cream Puffs - Partylicious
The literal translation of Craquelin means cracker, but when referring to French pastries Craquelin is a sweet and crunchy cookie topping that you add to pate a choux to give it a distinct sweet and crunchy texture
- Craquelin - David Lebovitz
(If you’ve never wondered, you can skip to the next entry ) The topping is called craquelin, a simple dough that’s easily put together and is a nifty little trick to gussy up ordinary cream puffs The dough is softened bits of butter, sugar, and flour, which is frozen then rolled out, then baked on top of each cream puff
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