craquelin dough |

Preparation time: 45 min

Preheat your Four at 425 °F

• Biscuit

  In the mixer with a leaf, mix the butter and the sugar, then the flour. 
  Mix until a smooth mix. Pour on a baking tray with a cooking paper to have a 2mm layer.
  Cool down in the fridge for 1 hour.

  With a little round mold, cut round the same size than the big choux.

  Put one disc on top of each choux before cooking them.