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Strawberry Choux au Craquelin

Strawberry Choux au Craquelin
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Strawberry Choux au Craquelin is a delightful French pastry featuring a crisp, crackly craquelin topping over light, airy choux pastry filled with luscious strawberry cream. This dessert combines unique textures and fresh strawberry flavor, perfect for special occasions or sharing with friends.

Ingredients

Scale

Craquelin Topping

  • 60g Unsalted butter, softened
  • 60g Caster sugar
  • 60g All-purpose flour

Choux Pastry Dough

  • 125ml Water
  • 55g Unsalted butter
  • 1 pinch Salt
  • 75g All-purpose flour
  • 3 large Eggs (room temperature)

Strawberry Filling

  • 200g Fresh strawberries, ripe
  • 250ml Heavy cream
  • 30g Confectioners’ sugar
  • 1 tsp Vanilla extract

Instructions

  1. Prepare the Craquelin Topping: Mix softened butter, caster sugar, and flour until a smooth dough forms. Roll thinly between parchment papers, refrigerate until firm, then cut into small discs that will become the crispy topping.
  2. Make the Choux Pastry Dough: In a saucepan, combine water, butter, and salt, bring to a boil. Remove from heat, quickly stir in flour, return to low heat to dry slightly. Let cool, then incorporate eggs one at a time until dough is smooth and glossy.
  3. Pipe and Assemble: Pipe dough into rounds on a parchment-lined baking sheet. Top each with a craquelin disc completely covering the round.
  4. Bake the Choux: Bake initially at a high temperature for maximum puff, then reduce heat to cook through without burning the craquelin. Once golden and crisp, cool completely before filling.
  5. Make the Strawberry Filling: Puree fresh strawberries, then fold into sweetened whipped heavy cream and vanilla extract to create a light strawberry mousse. Chill slightly to set.
  6. Fill and Serve: Fill each choux by piping the strawberry cream from the bottom or slicing off the top and filling the center. Reassemble and enjoy.

Notes

  • Use room temperature eggs to help dough mix uniformly and achieve optimal puff.
  • Dry the dough on low heat to ensure perfect structure and prevent sogginess.
  • Pipe evenly sized rounds for consistent baking and presentation.
  • Chill craquelin thoroughly to prevent premature melting on dough.
  • Fill the choux just before serving to maintain the topping’s crispness.

Nutrition

Keywords: Strawberry dessert, French pastry, choux pastry, craquelin, creamy filling

Find it online: https://sophiespace.com/strawberry-choux-au-craquelin/