Craquelin, a dough made with softened butter, brown sugar and flour, can really make a nice addition to any puff pastry. It's simple to make and can really "dress up" a cream puff.
Ingredients:
¼ cup (56 g) unsalted butter – room temperature
1/3 cup (67 g) light brown sugar
½ cup (63 g) all-purpose flour
Directions:
In a medium bowl, add the butter and sugar together and mix well.
Add in the flour and roughly mix to combine.
Transfer to a smooth surface and use the palm of your hand to smooth out the paste.
Put the dough on a piece of cling wrap and cover with another piece on top. Roll out the dough flat (about 0.5mm) and refrigerate until ready to use.
Use a small round cookie cutter or a bottle cap and stamp out little circles approximately same size as the puff pastries.
Place on top of the puffs, pressing down slightly.
At this point, your dough is ready to be refrigerated.
* You can add color – brown (cocoa powder), yellow (lemon gel color), red (pink rose gel color) and green (Christmas leaf gel color). If you do, roll and separate the dough into color portions before refrigerating.
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Fun fact: Cream puffs made their debut in the United States in 1880.