baking · vegetarian
Raspberry choux buns with craquelin
Choux buns baked under a crisp sugar-butter craquelin disc, filled with raspberry pastry cream and finished with whipped cream and fresh raspberries.
- Time
- 120min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Craquelin: mix the butter, brown sugar, flour and coloring into a paste. Roll thin between two sheets of parchment and freeze. Cut into 5 cm (2 in) discs.
-
2
Pastry cream: heat the milk. Whisk the yolks, sugar and cornstarch, whisk in the hot milk, return to the pan and cook until thick. Stir in the butter and raspberry purée. Chill covered.
-
3
Choux: bring the water, butter, sugar and salt to a boil. Add the flour all at once and stir until it forms a smooth ball that pulls away from the pan.
-
4
Cool 3 minutes, then beat in the eggs a little at a time until the paste is smooth, glossy and falls from the spoon in a V.
-
5
Heat the oven to 190°C (375°F). Pipe 4 cm (1.5 in) mounds on a lined tray and top each with a craquelin disc.
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6
Bake 25-30 minutes without opening the oven until puffed and deep golden. Cool.
-
7
Fill each bun with raspberry pastry cream through the base, then top with whipped cream and a raspberry.
