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Chocolate Craquelin Buns

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
140 min
SERVINGS
8 servings
Dessert French
Chocolate Craquelin Buns
Ingredients
  • 3 tablespoons butter, softened
  • 1/4 cup light brown sugar
  • 6 tablespoons all-purpose flour
  • 1 pinch salt
  • 1/2 cup cold water
  • 4 tablespoons unsalted butter
  • 1 pinch salt
  • 1/2 cup all-purpose flour
  • 2 large eggs, at room temperature
  • 1 (4 ounce) bar dark chocolate, chopped, or as needed
Instructions
1
Combine the ingredients of butter, brown sugar, flour, and salt in a large bowl using a spatula. Place the dough between two sheets of waxed paper or inside a zip-top bag and press or roll it to an even thickness. Trim off any excess dough from the edges if desired, resulting in a rectangular shape. Chill the crust in the freezer until you're ready to use it.
2
Preheat your oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat in preparation for the next steps.
3
Combine water, butter, and salt in a saucepan over medium heat. Bring the mixture to a simmer until it's hot, then add flour and stir with a wooden spoon until the dough comes together smoothly. Transfer the mixture to a bowl and spread it out with a whisk to speed up cooling. Allow the dough to cool until it's warm, about 10 minutes.
4
Whisk eggs one at a time into the pastry dough, mixing well after each addition. Finish mixing with a spatula and make sure everything is combined smoothly.
5
Scoop the pastry dough into a pastry bag and pipe it onto the baking sheet in 6 to 8 buns. Use your fingers to smooth out the tops of the buns.
6
Use a cookie cutter to cut the crust into circles that match the diameter of the buns. Gently press the crusts onto the buns, just enough to secure them in place.
7
Place the buns in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until the buns are browned and fully puffed, taking around 30 to 40 minutes. Transfer the buns onto a cooling rack and place the rack back on the baking sheet. Place the rack in the turned-off oven, leaving the door partially open, and let the buns cool completely for at least 20 minutes.
8
Melt chocolate in a microwave-safe glass or ceramic bowl using 15-second intervals, stirring after each interval. This should take around 1 to 3 minutes.
9
Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Allow the chocolate to harden, taking about 1 hour.