340g         butter cold

400g         brown sugar

400g         flour ap

30g           cocoa powder

10g           salt


  1. Place the butter, brown sugar, flour, cocoa powder, and salt in a kitchen aid bowl. Paddle on low speed until the dough comes together, 2 to 3 minutes. It will look dry at first but will come together.
  2. Divide the dough in two pieces, and roll the craqueline between 2 pieces of parchment, about 1.5 mm in thickness. Chill the sheets in the refrigerator for 2 hours or more, then cut with a ring cutter and keep disks in a deli in the lowboy.

2 Responses to “Craqueline”

  1. Cindy Kerr

    I really enjoy your website and totally agree with your philosophy that recipes should be scaled by weight and not cups!!!
    I just have one question – is this craqueline baked?
    Thank you!

    • Dana Cree

      Cindy- the craqueline is baked on top the pate de choux. Place the disk on a dome of raw pate de choux before it’s baked, then bake them together.


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