Craquelin Topping

Preparation info
  • Yield:

    510 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Soft butter 150 g 5.29 oz 29.41%
  • Brown sugar

Method

  1. Combine all of the ingredients in an electric mixer bowl. Using a paddle, mix on low speed until a homogenous mass is obtained.
  2. Place the dough on a sheet of acetate and flatten with your hands as much as you can. Place another sheet of acetate on top of the dough, and sheet down to 2 2/3