Craquelin is a crisp topping made by kneading and thinly rolling out butter, sugar, and flour, placed on top of choux pastry. As the choux rises in the oven, it gives it an even lift and a cracked, crunchy surface. It is used in choux au craquelin and colored profiteroles.
Where It's Used
“Place the craquelin disc on top of each choux ball before baking.”