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Einkorn Craquelin for Choux Pastry

A crispy caramelized surprise that only will make your choux pastry prettier!
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Prep Time 10 minutes
In the Freezer 30 minutes
Course: Cake
Cuisine: Baking, Pastry
Ingredients Method Notes

Ingredients
  

  • 50 g Salted Butter (cut in cubes)
  • 50 g Coconut Sugar
  • 50 g Einkorn Flour (Home milled or Jovial All-Purpose)

Method
 

  1. Weigh the ingredients and leave the butter until it has softened.
  2. Put all ingredients into a mixing bowl and mix them together with one hand as fast as possible.
  3. In less than two minutes it should look like this.
  4. Press it onto a piece of parchment paper.
  5. Put another piece on top.
  6. Roll it in one direction only and turn the paper for every time you roll.
  7. When the sheet of dough is 3-4mm it's ready to transfer onto a board and put it into the freezer for 30 minutes.
  8. When your choux pastry is ready, you can cut out the craquelin with a cutter that fits your cakes.
  9. This is the size I use for my cream puffs.
  10. Place each craquelin on top of your choux pastries.
  11. Bake the choux pastries according to the recipe. The link for the Choux Pastry is below.
  12. This is how your choux pastries could look after baking, with a pretty crispy craquelin cookie on top, enjoy!

Notes

The recipe for Choux Pastry is right here!