Raspberry Choux au Craquelin

Directions

1. Make the vanilla pastry cream by warming up milk, vanilla paste and cardamom on low heat. Meanwhile vigorously whisk the yolks, sugar, cornstarch, all purpose flour until pale and fluffy.
   Add the warm milk to the egg mixture one 1/4 cup at a time. Transfer back to the stove and whisk on low heat until smooth pastry texture. Pour in a bowl along with a spoonfull of the raspberry pure and refrigerate.
2. Make the raspberry pure by combining all ingredients in a saucepan and cook on medium high heat while stirring constantly, when thickened take of the heat. Pour through a strainer to get rid of the seeds. Place in a bowl and put in the fridge to cool.
3. Make the Craquelin
   In a bowl, cream together butter and sugar until well mixed.
   Add flour and mix until the dough looks crumbly.
   Place the dough between two sheets of parchment paper and roll it out to 2–3 mm thick.
   Freeze for 30–40 minutes until firm.
4. Make the Choux Pastry
   Preheat oven to 180°C (350°F), conventional heat. Line a baking sheet with parchment paper and trace circles on the paper.
   In a saucepan over medium heat, bring water, milk, butter, salt, and sugar to a boil. Stir occasionally to help everything dissolve.
   Once boiling, remove from heat and quickly stir in flour using a heatproof spatula.
   Return the pan to medium heat and stir constantly for 2 minutes. The dough should come together into a ball, and a thin film will form at the bottom of the pan.
   Transfer the dough to a stand mixer with a paddle attachment (or use a hand mixer). Mix on low speed for 2 minutes to cool it slightly.
   In a small bowl, whisk the eggs together. Slowly add ⅓ at a time to the dough, mixing well between each addition.
   Add the last part of the eggs gradually, you may not need all of it. The dough should be smooth, glossy, and pipeable but still hold its shape.
5. Pipe & Bake the Choux Pastries
   Transfer the dough to a piping bag with a 1 cm round tip.
   Remove the craquelin from the freezer and let it sit for a few minutes to soften slightly.
   Pipe 5 cm wide choux mounds onto the baking sheet, holding the piping bag at a 90° angle.
   Use a 6 cm cookie cutter to cut out craquelin circles and place them on top of each choux pastry.
   Bake for 30–35 minutes. Do not open the oven door during this time.
   At 28 minutes, check for a golden brown color. If ready, quickly poke a small hole in each choux using a sharp toothpick to release steam.
   Bake for another 2–10 minutes until crisp and golden.
   Let them cool on top of the warm oven for 5–10 minutes, then transfer to a wire rack to cool completely.
6. Assembling the Choux Buns
   Using a sharp knife, carefully make a cut on the bottom of each choux bun. You only need a small opening just enough to pipe in the fillings. Give the raspberry custard a quick whisk to smooth it out.
   Transfer it to a piping bag for easy filling.
   Whip the vanilla pastry cream, until it starts to form visible trails.
   Transfer to a piping bag fitted with a large round tip.
   Fill the Choux Buns:
   Pipe the pastry cream into the choux bun, filling it halfway. Fill the remaining half with the raspberry pure, bringing it up to the edge. Pipe the heavy cream on top, add a rose petalle.
   Serve Immediately:
   These pastries are best enjoyed fresh for the perfect texture and flavor.