Strawberry Choux au Craquelin
Choux au craquelin filled with whipped cream and topped with macerated strawberries
There are few things more summery to me than a strawberry shortcake so this is a fun way to spice up your delivery by making them choux “cakes” instead! You get to take a warm weather classic and put on your pastry hat with these cute little choux buns topped with craquelin, filling them with fresh whipped cream and topping with macerated strawberries.
These are also surprisingly easy to make. The name “choux” pastry alone probably worries people that it will be incredibly technical and advanced when it’s a fairly straightforward dough that comes together quickly. The key to a good puff? The craquelin, which sits as a sweet, textured little hat on your choux as it bakes and makes it all the more puffy. You’ll see this first hand as on each tray you bake (just two don’t worry), you’ll leave one of the buns bare - SCANDALOUS! - so you can gauge color. Since the craquelin is placed over each bun ahead of placing them in the oven, it can make it hard to see that the dough has reached the correct color hence, why a craquelin-free tester is important!
Bring these to your next barbeque, girl's night, or whatever you’re celebrating and impress them all. Get to craq-ing (I know, I know, I’m HILARIOUS)!
Equipment:
Yields: 21, 2.25” baked choux buns
Ingredients:
CRAQUELIN
35g butter, soft in small pieces
42g sugar
39g flour, sifted
CHOUX
75g butter
75g whole milk
75g water
3g salt
6g sugar
90g flour
150g egg, beaten
WHIPPED CREAM
400g Heavy Cream
40g Powdered Sugar, sifted
1 tsp Vanilla Extract
STRAWBERRIES
2.5 cups strawberries, sliced
2 tbsps sugar
½ lime, juiced
Directions:
CRAQUELIN
In a bowl, add sugar to softened butter and smear together with a spatula to blend.
Sift in the flour and combine with a spatula until it returns to paste consistency
Roll between parchment paper until nice and thin*
Place in the freezer for at least 15 minutes, and leave in the freezer until choux buns are piped and ready. The craquelin will soften quickly so you need to be ready to use it before pulling it from the freezer.
Reform and reroll the dough between the parchment paper as many times as needed
CHOUX
In a pot, combine butter, milk, water, salt, and sugar and place over medium heat*. You want to allow butter to melt and for the mixture to just come to scalding (a rim of bubbles around the pot). Once the butter melts you can turn the heat up to bring it to scalding.
Remove the pot from heat and sift in the flour. Immediately mix, mixing vigorously to help activate the gluten.
Return the pot to heat over medium-low for about three minutes. At this stage working to actively get rid of some of the water in the dough
With the pot still over heat, flatten the dough on the bottom of the pot, wait a few seconds, stir, and repeat. Do this for about 2 minutes.
Once there is a light film of dough left on the bottom of the pot, the dough is ready to be removed from the heat.
Transfer the dough to a bowl and spread the mixture up the sides to help cool it faster. Allow mixture to cool to 104-122F (40-50C). This is crucial to ensure the eggs don’t cook prematurely.
In a small dish, beat your eggs until homogenous
Once your dough mixture is cool, gradually add in your egg mixture about one teaspoon at a time, using a wooden spoon to mix in. Repeat until all the eggs are incorporated.
Test the dough by scooping some of it up with your spoon and allowing it to slide off. It should leave a slight “V” shape of dough hanging off the spoon when it is ready. You can mix it a little more if it’s not ready yet.
Preheat your oven to 338F CONVECTION
Place a fluted nozzle into a piping bag, and fill it with dough.
Line a baking tray with parchment paper and pipe your choux buns, about 2 inches, onto it by holding the bag vertically above the tray, squeezing for about three seconds, and then lifting the bag. Leave at least an inch of space between each as they will grow in the oven.
Once all choux buns have been piped, get your craquelin out of the freezer. Work quickly at this stage to cut 2-inch rounds from the craquelin dough and immediately placing onto each piped choux. Leave one choux uncovered on the tray, to keep an eye out for the color of the buns as they bake.
Bake for 30-35 minutes. Do not open the oven to check until they have been baking for at least 25 minutes! The buns should have a deep golden color and a nice rise.
Remove from the oven and transfer to a wire rack to cool completely
WHIPPED CREAM
Combine all ingredients in a bowl and begin to whisk
Your cream should become shiny and glossy as you whip it.
Once cream becomes decently thick - still “soft” but not liquid - use a spatula to lightly stir for final thickness
Transfer to a piping bag and place in the fridge until ready to use
STRAWBERRIES
In a bowl, add your sliced strawberries, sugar, and lime juice. Stir to combine and then sit off to the side for 15 minutes, to allow the mixture to get juicy and the strawberries to marinate slightly
ASSEMBLY
Using a serrated knife, gently cut the very tops of your choux buns off. Place the top to the side and pipe whipped cream inside and slightly out
Top with strawberries
Enjoy!
I hope these wow all of your friends! Please tag @accentgolden in your bakes, I want to see them!
Notes:
When melting the butter liquid for the choux, you want the heat to be high and fast. Don’t want to have the mixture on a low heat and risk too much evaporation.
I received the choux au craquelin recipe from Chef Ashley during my patisserie course in Scotland.
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