I had been preparing for this dessert for a long time, but I kept putting it off and putting it off. It looks very complicated and difficult, but the result is really worth a try. Don’t be afraid to give it a try. I promise you will be thrilled with the result!
Biscuits:
-80g Schaer Mix B flour
80g coconut sugar (cane crystal)
65g butter
Place the butter, sugar and flour in a bowl and mix until the mixture looks crumbly. Using your hands, bring the crumbly bits of dough together to form a single ball.
Put the dough between two sheets of parchment paper and roll out the dough until very thin, about 2-3 mm thick.
Refrigerate for 1 -2 hours or freeze for 30-45 mins.
Meanwhile, prepare the choux pastry:
- 300ml water
- 100ml vegetable oil
- 200g flour Schaer mix B
- 4 large or 5 small eggs
Put the water and oil in a saucepan. Bring to a boil and add the flour. Stir until the mixture leaves the sides of the pan and begins to form a ball. If you’ve ever made this dough with classic flour, you will notice the difference. The ball is not so smooth and does not hold together well. It’s because of the absence of gluten, but don’t worry.
Remove from heat and let it cool.
Preheat the oven to 210 C.
Add the eggs 1 at a time, beating well after each addition. At this step it is good to use a hand blender. I know it sounds strange, but the dough gets processed much better. Gluten-free flour tends to make lumps, and the hand blender mixes the eggs and the dough well. Once the dough appears smooth and has the consistency of glue, it is ready.
Fit a pastry bag with a round 1cm tip and pipe the dough into 4,5 cm circles on a baking sheet lined with parchment paper.
Remove the craquelin dough from the freezer or fridge and cut 4,5 cm discs using a cookie cutter. Place the discs on top of the choux.
Bake for 35 minutes until browned and puffed.
Remove from the oven and, using a paring knife or chopstick, poke a small vent in the side of each pastry to help the steam escape. Let cool and split each piece through the middle, cutting horizontally with a serrated knife.
Filling:
- 250g mascarpone
- Sugar or other sweetener
- 100ml heavy cream 40%
- raspberry or currant jam
Beat the mascarpone with sweetener for 1 minute and slowly beat in the heavy cream. Whisk until thickened.
Apply jam to the bottom of the craquelin. Fill a piping bag with the mascarpone cream and apply to the jam. Place the top half of the craquelin on the cream filling.
