STRAWBERRY CREAM PUFF

INSTRUCTIONS

• 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 stand mixer fitted with the paddle attachment 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).