Choux au Craquelin (strawberry & cream)
In the world of desserts, few creations can rival the elegance and decadence of the Choux au Craquelin. With its delicate pastry shell and luxurious filling of strawberry and cream, it's a treat fit for royalty yet accessible to all who dare to embark on the journey of pastry perfection. So, gather your ingredients, don your apron, and prepare to delight in the magic of choux pastry – one heavenly bite at a time.
Ingredients:
Craquelin:
- 35g unsalted butter (room temperature)
- 40g sugar
- 40g all-purpose flour
Choux Pastry:
- 65g all-purpose flour
- 65g milk
- 65g water
- 60g unsalted butter
- Pinch of salt
- 3 eggs (whisked)
Mascarpone Cream:
- 100g mascarpone cheese
- 100g heavy cream
- 25g powdered sugar
- 1 tsp vanilla paste
Punnet of strawberries , chopped for filling
Instructions:
Craquelin:
1. In a bowl, combine the room temperature unsalted butter, sugar, and all-purpose flour.
2. Mix until you achieve a smooth, homogeneous dough.
3. Place the dough between two sheets of parchment paper or plastic wrap.
4. Roll out the dough to about 1-2mm thickness.
5. Use a 4 to 5cm round cutter to cut out circles of dough that fit the top of your choux pastry.
6. Transfer the circles to a baking sheet lined with parchment paper.
7. Freeze the craquelin circles while you prepare the choux pastry.
Choux Pastry:
1. Preheat your oven to 190°C.
2. In a saucepan, combine milk, water, unsalted butter, and salt. Bring to a boil.
3. Add the sifted flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Cook for another minute to slightly dry out the dough.
4. Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. Gradually add the whisked eggs, mixing well after each addition, until the dough is smooth and glossy. Stop adding eggs when the lifted dough maintains a defined shape.
6. Transfer the dough to a piping bag fitted with a round tip.
7. Pipe the dough onto a baking sheet lined with parchment paper, leaving space between each mound for expansion.
8. Remove the craquelin circles from the freezer and place one on top of each mound of choux pastry.
9. Bake in the preheated oven for 15 minutes, then reduce oven temperature to 170°C and bake for another 15 minutes or until the choux pastry is puffed and golden brown. Avoid opening the oven door during baking to prevent collapse.
10. After 30 minutes of baking time, turn the oven off and leave the door open while the craquelin bakes in the residual heat for the last 15 minutes.
11. Remove from the oven and let cool completely before filling.
Mascarpone Cream Filling:
1. In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla.
2. Whip the mixture until smooth and creamy, being careful not to overmix.
3. Transfer the mascarpone cream filling to a piping bag fitted with a large star tip.
Assembling:
Cut the tops off the craquelin and fill with mascarpone cream and strawberries. Enjoy!