Craquelin (Cookie Crust)

Craquelin (Cookie Crust)


For: 4.5 full sheet
40 min
Ready in:
40 min


  1. Mix together all ingredients until well combined
  2. If rolling out onto half sheets (18" x 13"), portion into 9 equal pieces (220g).
  3. Place a portioned piece between two pieces of parchment paper and roll out to approx 1/16" thick (the thickness of a toothpick).
  4. Chill until ready to use
  5. Cut desired shape and place on pate a choux before baking. If dough is hard to move, chill in freezer for a few minutes for easier handling.


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