12 Serves
91 Mins
Prepare the craquelin by creaming together butter, sugar, and flour until a dough forms, then roll it out thinly and cut into circles.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
349 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
3 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Prepare the choux pastry by boiling water, milk, butter, and salt in a saucepan, then stir in the flour until a ball forms.
Beat the eggs into the cooled choux dough one by one until the mixture is smooth and glossy.
Pipe the choux dough onto a baking sheet, top each with a craquelin circle, and bake in the oven until golden and crisp.
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Danish