Crackle Top Dough

2013-02-27
  • Yield : enough for 16 eclairs
  • Prep Time : 10m
  • Ready In : 20m
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Ingredients

  • 4 1/2 tablespoons (2 1/4 ounces; 64 grams) unsalted butter
  • 1/2 cup (100 grams) lightly packed light brown sugar
  • Pinch of fine sea salt
  • 1/2 cup plus 2 tablespoons (85 grams) all-purpose flour
  • 3/4 teaspoon pure vanilla extract

Method

Step 1

To make the crackle tops: Remove the butter from the refrigerator 10 minutes before you're ready to make the dough. 

Step 2

After 10 minutes, cut the butter into small cubes and toss it and the brown sugar and salt into a food processor. Process until almost blended. Add the flour and pulse until the dough forms moist curds. Pulse in the vanilla. 

Step 3

Scrape the dough onto a piece of parchment or wax paper and shape it into a disk. Cover with another piece of parchment or wax paper and roll the dough out so that it's about 1/16th inch thick. Slide the dough, still between the paper, onto a cutting board and freeze it for at least 2 hours. (The dough can be frozen for up to 2 months, in which case it should be wrapped airtight.)

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