Craquelins from Bouchon Bakery (page 202) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 23, 2020

    The candied orange peel recipe instructs you to cut away the pith before using, but the craquelins recipe does not specify whether the weight of candied peel is before or after removing the pith; I assumed before, since otherwise it would be *a lot* of peel. The butter took forever to incorporate into the dough (longer than regular brioche), but eventually got there. I let the shaped buns proof too long (they were above the tops of the papers), but they still baked up beautifully. The craquelins were super buttery and tender with a light orange flavor. Sugar cubes added a hint of sweetness.

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