Enjoy the new recipe for choux pastries with the craquelin tops.
- 125 g water | 4.40 oz
- 125 g milk | 4.40 oz
- 100 g butter | 3.55 oz
- a pinch of salt | 0.00 pinch
- a pinch of sugar | 0.00 pinch
- 150 g flour (with protein content of at least 13g) | 5.30 oz
- 250 g eggs (4 eggs) | 8.80 oz
- Mix the butter, milk, water, salt and sugar, and heat them in a saucepan until boiling. Add the flour, then mix well and "brew" the dough. Stir it actively with a spatula, until the moisture evaporates and the dough "gathers into a lump". There must be a crust at the bottom of the stewpan.
- Place the dough into the mixer bowl and start kneading; add the eggs one at a time and knead well after each egg.
- Place the finished dough into a pastry bag, and place it on a teflon mat. Bake the pastries in a well preheated oven at 170C (338F) for 30 to 35 minutes. Don’t open the oven while baking!
- 75 g butter (at the room temperature) | 2.65 oz
- 95 g sugar | 3.35 oz
- 85 g flour | 3.00 oz
- food coloring | 0.00 to taste
Mix the sugar and the butter; add the food coloring and the flour, and knead the shortcrust dough. Roll it out on a silicone mat (a thin layer of 2-3 mm | 0.1 inch); cover the dough with foil, and put it in the freezer until it solidifies. You can cut out the choux mugs with the back of the large nozzle. Cover the choux pastries with the craquelin, and place them in the oven. The crackle layer must be very thin, otherwise it will not let the pastries rise.
- 160 g ricotta | 5.65 oz
- 80 g cream 33% | 2.80 oz
- 30 g powdered sugar | 1.05 oz
- berry puree to taste | 0.00 to taste
- Whip the cold cheese with the cream and the powdered sugar on medium speed for a couple of minutes. You can vary the density of the filling with the cream amount. Stir in the berry puree with a spatula.
- You can also add some strawberry or blueberry curd.
- This custard turns out to be quite dense, so it has to be "deposited" with the pastry bag.