This simplified version of the traditional craquelin makes it accessible for everyone, offering the same delightful taste with less effort. It’s a perfect blend of soft dough, creamy vanilla pastry cream, and fresh raspberries, all topped with a sprinkle of sugar.
Why You’ll Love This: This recipe demystifies the complex process of making craquelin, making it achievable with everyday kitchen tools. It’s a great way to impress guests with a gourmet pastry that looks and tastes professional.
Perfect Occasion: Ideal for special occasions, brunches, or as a fancy weekend treat. It’s also a great way to celebrate the raspberry season.
Ingredients: Dough:
- 500g all-purpose flour
- 8g dry yeast
- 65g sugar
- 130g milk
- 130g water
- 80g soft butter
- 6g salt
Spread:
- 165g soft butter
Vanilla Pastry Cream:
- 500g milk
- 100g egg yolks
- 100g white sugar
- 50g cornflour
- 1 tbsp high-quality vanilla paste
- 100g butter
Instructions:
- In a mixer bowl, mix flour, yeast, sugar, milk, water, and start kneading.
- Add butter, salt, and knead for 10 minutes to get a smooth dough. Cover and let it rise.
- Prepare the cream by mixing all ingredients in a pot, cook while stirring until it thickens. Add butter, mix, and let it cool.
- Divide the risen dough into 8 equal parts.
- Roll each part into a thin sheet using a pasta machine (or rolling pin). Spread a generous spoonful of soft butter on each sheet and roll it up.
- Freeze the rolls for 20 minutes, then cut each into two (total 16 pieces).
- Shape each piece into a craquelin and place in a muffin tin. Let them rise until doubled in size.
- Bake in a preheated oven at 200°C for 24 minutes until golden.
- Let the craquelins cool, then fill with vanilla pastry cream using a piping bag.
- Top with fresh red raspberries and sprinkle with sugar.
Enjoy this delightful and simpler version of craquelin, filled with creamy vanilla and fresh raspberries, a true gourmet treat!
