Cinnamon Craquelin
A simple mixture to top cream puffs with
Ingredients
- 44 g butter room temperature
- 52 g flour
- 38 g light brown sugar
- 3 g cinnamon
Instructions
- If using for cream puffs, preheat oven to 450*
- In a mixing bowl, press dry ingredients into butter until it forms a ball of dough.
- Place dough in ziplock bag or between two pieces of parchment paper, and roll or press out to 1/8" - 1/4" thick.
- Freeze until firm.
- Using a round metal cutter slightly larger than your piped cream puff, cut out circles.
- Place circles onto piped cream puff, gently pressing down to adhere.
- Place in preheated oven, immediately reducing to 350*.
- Bake 30-40 minutes, or until firm to the touch with golden brown bottoms.
- Cool completely before filling.
Notes
This can be made in advance and frozen for up to 4 months.