Jason Licker

Choux Craqueline

Preparation info

  • 1 sheet

    • Difficulty

      Easy

Appears in
Lickerland: Asian-Accented Desserts
Lickerland

By Jason Licker

Published 2016

  • About

Ingredients

Ingredients Grams
Butter (cubed, cold) 45

Method

  1. In a stand mixer, beat the butter, sugar and salt for 5 minutes.
  2. Add the bread flour until combined. While the dough is soft, roll out to 0.31cm (1/8 of an inch) thickness between two pieces of parchment paper and freeze.
  3. When frozen, with a ring cutter, cut a round the exact size of the choux you have piped.