Craquelin Choux Puffs with Raspberry & White Chocolate Filling

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can be more intense in flavor.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste offers a richer flavor.

Prepare the base of the white chocolate cream and chill it in the fridge overnight.

Make raspberry jam and chill it in the fridge for a couple of days or overnight.

Preheat the oven to 200°C.

Weigh 250 g of water and add it to the mixing bowl.

Add cut pieces of butter, a little white sugar, and a pinch of sea salt to the mixing bowl.

Cook the mixture for a few minutes until combined.

Add flour directly into the bowl and mix for a few seconds until combined.

Cool the mixture in the bowl to prevent cooking the eggs when added.

Add 4 eggs all at once into the cooled mixture.

Beat the mixture for about 3 minutes until it reaches the perfect piping consistency.

Transfer the choux pastry to a piping bag.

Pipe 16 balls onto a lined baking tray, aiming for 5 cm wide and at least 3 cm high.

Prepare the craquelin by mixing ingredients in the bowl for a few seconds until soft.

Roll the craquelin dough between two sheets of baking paper and smooth it out.

Freeze the rolled craquelin until firm, then cut out 6 cm discs to place on top of the choux mounds.

Place the craquelin discs on top of the piped choux pastry without pressing down too hard.

Bake the choux pastry in a preheated oven at 200°C for about 30 minutes.

Make a small hole in the bottom of each choux puff after baking to allow steam to escape.

If the puffs become soft the next day, reheat them in a hot oven for a few minutes to crisp up.

Whip the cream and chocolate mixture using a butterfly whisk in the Thermomix.

Add mascarpone cheese and 1 teaspoon of vanilla bean paste to the bowl.

Add the chilled chocolate cream prepared earlier and whip until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens