Choux with Vanilla and Strawberries

Name: Choux with Vanilla and Strawberries
Total time: 210 min
Yield: 25 Portions
Ingredients: 80g butter, room temperature; 100g plain flour; 100g brown sugar; a pinch of salt; 110ml water; 90g butter, cubed; 110g all-purpose flour; 1tsp Table Salt; 1tsp Bourbon vanilla paste; 180g eggs, lightly beaten (4 large eggs); 70g Bourbon Vanilla Sugar; 30g cornstarch; 85g egg yolks; 1tsp Bourbon vanilla paste; 0.5tsp salt; 350ml milk; 30g butter; 200g mascarpone; 220g whipping cream; 150g strawberry jam

180—210 Min

Bourbon vanilla paste

Crisp, caramelized choux with a silky mascarpone vanilla cream, a hidden layer of strawberry jam, and fresh berries on top – a show-stopping dessert worth every step.

Ingredients 25 Portions

For the craquelin:
- 80 gbutter, room temperature
- 100 gplain flour
- 100 gbrown sugar
- a pinch of salt
For the choux pastry:
- 110 mlwater
- 90 gbutter, cubed
- 110 gall-purpose flour
- 1 tspTable Salt
- 1 tspBourbon vanilla paste
- 180 geggs, lightly beaten (4 large eggs)
For the mascarpone vanilla cream:
- 70 gBourbon Vanilla Sugar
- 30 gcornstarch
- 85 gegg yolks
- 1 tspBourbon vanilla paste
- 0.5 tspsalt
- 350 mlmilk
- 30 gbutter
- 200 gmascarpone
- 220 gwhipping cream
- 150 gstrawberry jam

Preparation

1
Mix butter, salt, and sugar until combined. Add flour and mix until smooth. Roll between two sheets of baking paper to 1–2 mm thickness and freeze for 1 hour.
2
Preheat oven to 200 °C. Line baking trays with parchment paper and draw 4 cm circles.
3
In a saucepan, combine water, butter, salt, and vanilla. Heat until boiling. Remove from heat and add flour, stirring quickly.
4
Return to heat and cook for 2 minutes. Transfer to a bowl and mix to cool slightly. Gradually add eggs and mix until smooth.
5
Pipe the dough onto trays. Cut craquelin circles and place on top.
6
Bake 15 minutes at 200 °C, then 15–20 minutes at 180 °C until golden. Remove and pierce to release steam. Cool completely.
7
Mix sugar and cornstarch, add egg yolks, vanilla, and salt. Heat milk, then gradually mix in. Cook until thickened.
8
Stir in butter and cool with plastic wrap touching the surface.
9
Whip cream until stiff peaks form. Mix the cooled cream, add mascarpone, then fold in whipped cream. Fill choux with cream and jam. Decorate with cream and fresh strawberries.