Recipe : Our favorite belgian pastry – Craquelin

Version française

When meltingly soft sugar meets a belgian pastry in between a brioche and a milk roll…

Here in Portugal, we haven’t been able to find sugar chunks anywhere to make this recipe which is one of our favorite for breakfast. But because easter is coming, we can find everywhere delicious chocolate almonds. I’ve got the idea of asking Max to change his recipe a bit and use chocolate almonds instead of sugar chunks… So delicious !

Craquelin_recipe_belgian speciality_Brioche au sucre_easter version_milk bread_specialite belge_Patisserie_boulangerie_Pastry_padaria_pasteis

Ingredients :

  • 500 g Flour

  • 250 ml milk (room temperature)

  • 1 egg

  • 1 egg yolk

  • 50 g sugar

  • 100 g butter (room temperature and cut into smaller pieces)

  • 150 g sugar chunks (0,5 cm) ==> Chocolate almonds can be used instead of sugar chunks for an easter version like on the picture !

  • 10 g dry yeast

  • 1 pinch salt

Preparation :

  • In a bowl, add flour, sugar, dry yeast and salt. Stir with a fork so that the yeast and salt don’t touch each other.

  • Add egg (not egg yolk) and milk until the dough is homogeneous.

  • Knead for 10 to 15 minutes, adding flour if necessary, until the dough is smooth.

  • Slowly incorporate the butter until dough is homogeneous.

  • Set aside for 1 h.

  • On a floured surface, roll out the dough, knead for another 5 minutes and add sugar chunks.
  • Butter a cooking tray, place the craquelin on it and set aside for another hour (the dough has to double its size).

  • Pre-heat the oven at 250 °C. Gild craquelin with the egg yolk and place in the oven at 200 °C for 30 to 40 minutes.

 

Tip : If the crust goes dark too fast, add a piece of aluminium paper on top of it so that the crust is protected from the heat but the cooking process keeps going.

Craquelin_Recette belge_belgian speciality_Brioche with chocolate almonds_easter version_sugar chunk_brioche au sucre_version pâques_amandes au chocolat_baking_boulanger

Enjoy !

Submit a Comment

Your email address will not be published. Required fields are marked *

Copyright © 2014 · All Rights Reserved · Eats To West