Candy Apple Cream Puffs

Instructions

1. 1

   In a bowl, cream the butter, brown sugar and food colouring with an electric mixer. With the machine running on low speed, add the flour and salt.

2. 2

   Using a rolling pin, roll the mixture out between two sheets of parchment paper until 1/8 inch (3 mm) thick. Refrigerate for 30 minutes.

3. 3

   Using a 1 ½-inch (4 cm) round cookie cutter, cut out 24 circles of craquelin. Repeat with the scraps as needed. Spread the craquelin out on a baking sheet lined with parchment paper. Refrigerate.