Strawberry Cream Puff
 

STRAWBERRY CREAM PUFF

 An original recipe by l'Ecole Valrhona
Category: Entertaining
Difficulty: Medium
 

INGREDIENTS

Makes approx. 18 choux buns or 30 mini choux buns
 
Craquelin
75g butter
90g brown sugar
90g all-purpose flour
 
Choux pastry
80g milk
80g water
75g butter
2g sugar
2g fine salt
90g all-purpose flour
140g eggs
 
STRAWBERRY INSPIRATION Whipped Ganache 
450g strawberry purée 
100g honey
1,050g STRAWBERRY INSPIRATION
1,500g heavy cream
 

INSTRUCTIONS

Craquelin
  • Mix the creamed butter with all the other ingredients until homogeneous ball forms.

  • Spread the dough out between two sheets of plastic wrap or baking paper.

  • Gently remove the wrap or paper from the top and cut the dough into disks the same size as your choux pastries. Store in the freezer.

Choux pastry

  • Bring the milk, water, butter, sugar, and salt to a boil.

  • Off the heat, add the flour. Place back on the heat and use a spatula to help evaporate any liquid off the dough.

  • Put the dough in a food processor to finish drying out and leave to cool.

  • Beat the eggs one by one and gradually incorporate them into the dough.  

  • Use a piping bag with a 13mm nozzle to pipe out the choux buns.

  • Put a thin disk of Craquelin topping on top of the pipped out choux. 

  • Bake in a convection oven at 355°F (180°C) for approx. 25 minutes. If necessary, keep evaporating the liquid from the choux for an extra 5 minutes at 340°F (170°C).
 
STRAWBERRY INSPIRATION Whipped ganache 
  • Heat the purée along with the honey.

  • Gradually combine the hot mixture with the melted STRAWBERRY INSPIRATION. Mix using an immersion blender to perfect the emulsion. Add the cold heavy cream.

  • Mix again. Leave to set in the refrigerator for 12 hours.  

 

ASSEMBLY AND FINISHING

  • Once cooled, halve the choux buns, then use a fluted nozzle to pipe in the whipped ganache.