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Culinary Institute of America

Craquelin

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Preparation info
  • Makes

    1

    loaf
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Craquelin Dough

Method

  1. Coat a panettone wrapper (5-in/13 cm in diameter and 6 in/15 cm high) with a light film of fat. Preshape the craquelin into a large round. Let the craquelin dough rest, covered, until relaxed, about 45 minutes. Meanwhile, preshape the brioche dough into a round and let rest, covered under refrigeration, until relaxed, about 30 minutes.
  2. Roll the orange brioche d

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