Hojicha Cream Puffs

Choux Pastry  

Ingredients: 

Craquelin 

35g unsalted butter, softened

20g fine sugar

30g Blue Jacket Plain Flour

5g Hojicha powder

Choux 

50g unsalted butter

100g water

2 eggs

65g Blue Jacket Bread Flour

5g Hojicha powder

Filling

Dairy whip cream + Strawberry Fruttose pie filling

Method: 

1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use   

2. Put butter & water in a saucepan. Bring to boil over medium heat

 

3. Add in flour & Hojicha powder. Use a spatula to stir until combined. Remove from heat

 

4. Transfer the dough to electric mixer. Whisk on low speed & add eggs slowly. Whisk till batter becomes a thick paste

 

5. Pipe batter onto silpat mat & top with a piece of cut-out craquelin

 

6. Bake in a preheated oven @190C for 10mins, then 180C for 25mins

 

7. Pipe filling & decorate as desired after the puffs were cooled