Strawberry Cream Puffs (Pink Craquelin Topped)

Strawberry cream puffs topped with crunchy pink craquelin, filled with creamy sweet homemade pastry cream and juicy strawberries.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 40g softened butter and 25g powdered sugar into a bowl, mix well with a spatula.

Step 2

Sift in 60g cake flour, roughly mix with a spatula, then use hands to mix all the ingredients into a dough.

Step 3

Optionally, use a toothpick to add a little bit of red food coloring to the dough. Use your hands to knead the dough until it looks evenly pink.

Step 4

Fold a piece of parchment/wax paper in half, place the craquelin dough in between. Use a pin roller to roll the dough into a 6X8 inch rectangle. Keep it in the freezer.

Step 5

Beat 3 large eggs (about 150g liquid eggs) in a bowl. Sift 70g cake flour onto a piece of parchment/wax paper (in this way you could add the sifted cake flour to the boiling mixture fast).

Step 6

Add 50g butter, 100g water, 5g sugar, and 1g salt to a saucepot. Bring to a boil over medium-high heat.

Step 7

Turn heat to medium-low, quickly add in 70g sifted cake flour.

Step 8

Use a spatula to mix well. Blend and cook the mixture over medium-low heat for about 2 minutes, until the mixture turns into a smooth dough.

Step 9

Transfer the cooked dough to a large mixing bowl, spread up the dough in the bottom of the bowl so that it cools down faster.

Step 10

Once the mixture feels warm to touch (instead of hot),add about ¼ cup of eggs, mix well, then add another ¼ cup of eggs mix well.

Step 11

Then gradually add in eggs (½ tbsp at a time) until the batter becomes smooth and pass the 2-inch V Shape Test (See article above about the test).

Step 12

Put the batter into a piping bag with a ½-inch round piping tip.

Step 13

Preheat the oven to 410°F (210°C).

Step 14

Line a baking pan with a nonstick baking mat or parchment paper. Optionally, dip a 2-inch cookie cutter in flour, print 8 flour circles on the parchment paper.

Step 15

Keep the piping tip vertical to the parchment paper, leave about ½-inch distance between the piping tip and the parchment paper.

Step 16

Pipe the batter in the center of each circle without moving the piping tip. Pipe until the batter expand into a 2-inch-diameter mound, gently lift the piping tip.

Step 17

Take out craquelin dough from the freezer, use a 2-inch cookie cutter to cut out 8 circles.

Step 18

Place a craquelin circle on top of each piped dough. Do not press the craquelin circle.

Step 19

Bake at 410°F (210°C) for 15 minutes. Reduce oven temperature to 355°F (180°C), bake for 15 more minutes. Don't open the oven door to peek.

Step 20

Take out puffs from the oven to cool on a rack. Fill with pastry cream (see recipe; or whipped cream), decorate with strawberries or other fruits of your choice. See article above for "3 different ways to fill cream puffs".

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