Berry Cream Puff (Choux au Craquelin)

Directions

• Craquelin
• Cream the butter and sugar together until smooth.
• Add the flour (and salt, if using) and mix until it forms a dough.
• Roll the dough between two sheets of baking paper to about 2–3mm thick.
• Freeze for at least 30 minutes, or until firm.
• Cut out circles (about the same size as your choux piped mounds) and place on top of each choux puff before baking.
• Choux Pastry
• Weigh all ingredients and prepare piping bag with a large star nozzle.
• In a saucepan, combine water, milk, sugar, salt, and butter and bring to a full boil.
• Remove from heat and immediately add sifted flour.
• Whisk quickly until a dough forms.
• Return to low heat and cook, stirring constantly with a spatula for ~2 minutes (The dough should form a film on the bottom of the pan and look slightly dry).
• Transfer dough to a mixer with paddle attachment and mix on low speed until it cools to 50–55°C.
• Slowly add beaten eggs in small additions.
• Scrape the bowl halfway through.
• Stop when the dough is: smooth and glossy & falls from the paddle in a thick ribbon (V-shape). You may not need all the eggs, consistency is more important than quantity.
• Transfer dough to piping bag and let rest at room temperature for 1 hour.
• Preheat oven to 155°C (with fan). 
• Pipe the batter onto a tray lined with a perforated mat.
• Place the frozen craquelin discs on top of each choux pastry.
• Bake at 155°C (with fan) for 40–45 minutes (depending on the size of your choux). Do not open the oven door during baking.
• Bake until deep golden brown and the craquelin shell is crispy.
• Remove and let cool completely before filling.
• Berry Whipped Cream
• Soak the gelatine sheets in cold water until softened.
• In a saucepan, heat the berry purée with sugar until it just begins to steam (≈60–70°C).
• Remove from heat and stir in the bloomed gelatin until fully dissolved.
• Let the mixture cool to about 30–35°C (lukewarm, not hot). This step is important so the cream doesn’t melt when combined.
• Gradually whisk in the cold heavy cream until smooth.
• Cover with plastic wrap touching the surface and refrigerate for at least 6 hours (preferably overnight).
• Whip to medium peaks: soft, airy, and pipeable.
• Assemble
• Prepare strawberries and mint leaves to place inside and/or on top of the choux.
• You can assemble your choux in three ways: First, simply pipe the cream from the bottom of the choux. Second, cut the choux in half and make like a choux sandwich. Third, cut the top of the choux, pipe the cream in and a bit more whipped cream on top and dress with strawberries & mint leaves (see the photos above).
• Afiyet olsun:)