30 May 2020

Strawberry Genmaicha Cream Puffs


If you follow me on Instagram you will notice that I have been loving Valrhona's Inspiration collection, a line of fruit couvertures that come in strawberry, raspberry, yuzu, and passionfruit.  I have yet to play with the raspberry fèves but I know I want to incorporate them in a super rich and fudgey dark chocolate cookie. The raspberry would also make a lovely ganache glaze for a doughnut — a cruller specifically, with the bright pink glaze enrobing all the groves of the cruller. I love the convenience of these couvertures because you can infuse intense fruit flavours without having to cook down and reduce the actual fruit and worry about adding too much liquid to your ganaches or whipped creams. I have been using them mostly in whipped ganaches and folding them into cookie doughs (exhibit a, exhibit b, exhibit c).

I made these puffs for my dad's birthday a few months back and the family loved them. Choux puffs topped with craquelin are filled with a genmaicha whipped cream and each puff gets two big swirls of whipped strawberry ganache made with the strawberry fèves. Alternatively, you could make a white chocolate ganache and fold in several tablespoons of freeze-dried strawberry powder to get a similar ganache. I made little white chocolate decorations to top these puffs because my dad deserves all the love.









Strawberry Genmaicha Cream Puffs
Yields 10 cream puffs

Whipped Strawberry Ganache
114g (2/3 cup) Valrhona Strawberry Inspiration fèves (or any strawberry chocolate of your choice), roughly chopped
240ml (1 cup) heavy cream

Finely chop the chocolate and place into a bowl.

In a saucepan, bring the heavy cream to a boil. Once mixture has boiled, pour milk mixture over the chopped chocolate and let sit for 1 minute.

Whisk the chocolate mixture until thoroughly melted and combined. Set in the refrigerator to chill, at least 4 hours.

Once chilled and ready to use, transfer the ganache to the bowl of stand mixer fitted with the whip attachment. Whip ganache to medium-stiff peaks. Transfer to a piping bag fitted with a open star pastry tip to pipe into choux pastries once baked.

Genmaicha Whipped Cream
240ml (1 cup) heavy cream
4 genmaicha tea bags

In a saucepan, bring the heavy cream to a boil. Once mixture has boiled, place genmaicha tea bags into the hot cream. Remove saucepan from heat. Allow the tea bags to steep for at least 20 minutes.

Transfer cream to a bowl and cover with plastic wrap. Allow the cream to chill in the refrigerator to chill until cold, at least 4 hours.

Once chilled and ready to use, transfer the cream to the bowl of stand mixer fitted with the whip attachment. Whip to medium peaks. Transfer to a piping bag fitted with a medium round pastry tip to pipe into choux pastries once baked.

Craquelin
25g (2 tablespoon) unsalted butter, softened
25g (2 tablespoon) brown sugar
25g (4 tablespoon) all-purpose flour

In a medium bowl, combine all ingredients and mix with rubber spatula until smooth.

Roll out the craquelin dough to 1/8-inch in thickness. Use a cookie cutter and cut out 12 2-inch circles. Set aside.

Pâte à Choux
57mL (1/4 cup) water
57mL (1/4 cup) whole milk
1/2 teaspoon sugar
1/2 teaspoon salt
57g (1/4 cup) unsalted butter
70g (1/2 cup and 2 tbsp) all-purpose flour
110g (~2 1/2 eggs) large eggs, lightly beaten

Preheat oven to 350F.

In a saucepan, combine the water, milk, sugar, salt, and butter. Bring to a light boil, remove from heat, and immediately add in all the flour. Quickly stir in the flour, using a rubber spatula, and return saucepan back over medium-high heat.

Continue to stir the mixture, without stopping, until the paste is smooth, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready. The texture should resemble dry mashed potatoes.

Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low for the choux to cool down.

While the mixer is running on medium, gradually stream in the lightly beaten eggs. Mix until well combined.

Transfer the pâte à choux to the prepared piping bag with a round tip. Pipe out 10 choux mounds onto the prepared baking sheet, leaving roughly 2 inches between each puff. If you are making choux with a craquelin top, this is when you want to add the craquelin to the choux mounds.

Place the baking sheet in the oven and immediately bake choux puffs for 35 minutes. Rotate the baking sheet and turn down the oven to 325F, then bake for 10 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool.

Assembly
Cut off the top of the choux with a serrated knife.

Pipe the choux cavity with genmaicha whipped cream until it reaches the brim of the bottom choux half.

Pipe two layers of whipped strawberry chocolate ganache.

Top cream puff with other choux half like a hat. Decorate with dollops of genmaicha cream.

Serve immediately.


Happy baking!

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