Cream Puff Cupcakes
Strawberry Pastry Cream
2 Egg yolks
25g Sugar
12g Corn starch
3g Vanilla bean paste
200g Hot milk
25g sugar
100g strawberry jam
Strawberry Cream
Strawberry Pastry Cream from above
130g heavy whipping cream + 13g sugar
Craquelin
70g Unsalted butter
50g Sugar
70g Cake flour
2-3 drops pink food coloring (optional)
choux
100g Unsalted butter
100g Water
125g Milk
2.5g Salt
150g Cake flour
275g Egg
Strawberry ganache
113g white chocolate
175g heavy whipping cream
80g strawberry jam
Strawberry Pastry Cream
In a pot add the milk, sugar, and vanilla and bring to a slight boil. Meanwhile, beat the 100 g of strawberry jam, egg yolks, and the other 25 g of sugar together with a whisk. Then add the cornstarch and whisk until combined. When the milk is slightly simmering, take it off the heat and add ⅓ of the warm milk into the egg mixture while whisking. Be sure to whisk all the time, to temper the eggs, so it doesn’t turn into scrambled eggs. Pour back the tempered mixture into the rest of the milk and whisk constantly on low to medium heat for about 2 min or until it starts to thicken.
Pour pastry cream into a bowl and cover with a plastic cling film so it touches the cream to prevent it from creating a skin. Set to chill in the fridge.
Strawberry Ganache
In a small pot, heat up 175 g of the heavy cream and 80 g of the strawberry jam to a slight boil and pour it over the white chocolate. Let it sit for 1 min. Stir it together with a rubber spatula. Then take an immersion blender and blend the ganache until smooth. Place some cling film so it touches the surface of the ganache and places it in the fridge for a couple of hours or overnight until completely cold.
Craquelin
Cream together the butter and sugar until well incorporated together. Add the flour and mix it together with the butter and sugar until it turns into a crumbled structure.
Transfer the dough to a piece of parchment paper. Then place another piece of parchment paper on top and roll it out until it’s about 2-3 mm thick.
Place it in the freezer for 30-40 min.
Choux Pastry
Preheat the oven to 385 F conventional oven. Prepare a baking tray lined with parchment paper or a performative mat (Airmat).
Bring water, milk, butter, salt, and sugar to a boil over medium heat. Give it a stir once in a while to make sure that the butter, and salt have dissolved before the milk and water starts to boil. Once boiling, remove from heat and sift in the flour. Using a heat-proof spatula quickly stir it in. Once all the flour has been incorporated, and there are no flour lumps, put it back on low heat and stir constantly for 2 min. When it’s done, the dough will collect itself and form a ball and there is a film of dough at the bottom of the pan if you use a stainless steel pan.
Transfer it to a stand mixer with a paddle attachment or use a hand mixer. At low speed, whisk for 2 minutes so the dough can cool down a bit. Whisk in the meantime the eggs together. Once the dough has cooled down a bit, slowly pour in the eggs along the side of the bowl, about ⅓ of the egg mixture at a time, until it’s all well incorporated. With the last ⅓ of the egg mixture, add it a little bit at a time.
Transfer the pastry dough to a piping bag with a large round tip (I used Ateco 809)
Before you start piping, take the craquelin out of the freezer and let it sit on the countertop while you pipe the choux pastry. Letting it sit for a few minutes makes sure it doesn’t crack when cutting out the circles.
Hold the piping bag at a 90’ angle and pipe the choux pastry, on the prepared cupcake tin. (makes 10)
With a round cookie cutter, cut out 10 craquelin circles so they fit the cupcake tin
Bake for 30 min. After 30 minutes turn off the oven and keep the oven door closed for an additional 30-45 minutes (this helps prevent the cream puffs from deflating from cold shock)
Once done, place them on the top of the stove so they cool off around the heat of the oven. This will make it safer for them not to deflate as the shock of the colder air won’t be as intense.
After they have cooled down for about 5-10 min, transfer them to a cooling rack to cool down completely.
Assembling
Once you’re ready to serve, cut the very top of the Choux cupcakes horizontally off with a hole large enough for a small strawberry
If making strawberry cream, whip heavy cream and sugar until stiff peaks and fold in strawberry pastry cream then add it to a piping bag.
With a mixer, whip the strawberry and white chocolate ganache until it starts to leave trails.
Fill the bottom of each cream puff cupcake with strawberry ganache
Follow with a small strawberry
Fill the rest of the cream puff cupcake with strawberry cream
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