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 about 1/8" thick
• Place in the freezer for at least 15 minutes, leaving 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*. Once the butter melts, you can turn the heat up to bring it just to scalding (a rim of butter around the pot).
• 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 104-122 °F (40- 50 °C). This is crucial to ensure the eggs don’t cook prematurely.
• In a small dish, beat your eggs until combined
• 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. 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 in a little more egg at a time if it’s not ready yet, but you may not need to use all of the egg mixture.
• Preheat your oven to 338°F 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 in size. Hold the bag vertically directly above the tray, squeeze for about three seconds, and then lift 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 place 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 and your choux tops (if desired)
• Enjoy!