Ingredients
Craquelin
- 60 grams (2.1 ounces) flour
- 1 teaspoon beetroot powder
- 50 grams (1.8 ounces) butter
- 60 grams (2.1 ounces) sugar
Choux Pastry
- 250 grams (8.8 ounces; 1 cup) water
- 150 grams (5.3 ounces) flour with at least 13% gluten
- 0.33 teaspoon salt
- 270 grams (9.5 ounces) eggs
- 100 grams (3.5 ounces; 7 tablespoons) butter
Berry Compote
- 150 grams (5.3 ounces) frozen berry mix
- 80 grams (2.8 ounces; approx. 1/3 cup) strawberry juice
- 4 grams (0.14 ounces; approx. 1 teaspoon) gelatin
- 20 grams (0.7 ounces; 1 tablespoon) water
- 30 grams (1 ounce; 2 tablespoons) sugar
Namelaka Filling
- 150 grams (5.3 ounces; 2/3 cup) milk
- 1 sachet vanilla sugar
- 230 grams (8.1 ounces) white chocolate
- 6 grams (0.21 ounces; approx. 1.5 teaspoons) gelatin
- 8 grams (0.28 ounces; 1 teaspoon) glucose syrup
- 200 grams (7 ounces; 3/4 cup + 2 tablespoons) cream (35% fat)
Pistachio Cream
- 150 grams (5.3 ounces; 2/3 cup) cream (35% fat)
- 150 grams (5.3 ounces) mascarpone
- 25 grams (0.9 ounces; 1.5 tablespoons) pistachio butter
- 20 grams (0.7 ounces; 2.5 tablespoons) powdered vanilla sugar
Equipment
- Heavy Bottom Saucepan
Ensures even heating and prevents your ingredients from burning.
- Perforated Silicone Baking Mat
Promotes even baking while preventing the pastry from sticking.
- Piping Bag with Tips
Essential for piping out the choux pastry and fillings neatly.
- Silicone Mold or Cake Ring
Perfect for setting the berry compote into even shapes.
- Oven Thermometer
Helps you maintain the right temperature for perfect baking results.
Instructions
Step 1
Combine the flour and beetroot powder. Mix together with the cold butter and sugar until the mixture turns into crumbs. Gather the dough into a ball and roll it out between two sheets of baking paper to 2 mm (0.10 inch) thick. Using round cookie cutters, cut the dough into circles and leave it to chill in the freezer for one hour while you move onto the choux pastry. Make sure the butter is cold for the crumbs to form properly.
Step 2
Soak the gelatin in water. Chop the frozen berries, then place them in a saucepan. Pour in the sugar and strawberry juice, and bring the mixture to a boil. Melt the gelatin in the microwave (do not bring it to a boil!), then add it to the berry mixture. Pour the compote mixture into a round silicone mold to ensure an even amount of liquid and berries in each section. Transfer to the freezer to set. If you don’t have this type of mold, you can use a rectangular cake ring wrapped in plastic wrap.
Step 3
In a heavy-bottom saucepan, combine water, salt, and cubed butter. Bring the mixture to a boil. By the time the water starts boiling, the butter should be melted. Remove the pan from heat, then pour in the sifted flour and mix together. Return to heat and cook for 2-3 more minutes until a thin floury layer forms on the bottom of the pan. Transfer the mixture to a mixer bowl and let it cool to about 50-60C (122-140F). Gradually whip the eggs into the pastry mixture, checking the consistency along the way. Your pastry should be smooth, shiny, and elastic. Transfer to a piping bag and chill in the fridge for at least 1 hour. Cooling the mixture helps to prevent cooking the eggs prematurely.
Step 4
Mark a perforated silicone baking mat with 5 cm (2 inch) round circles using a cookie cutter dipped in starch, leaving space for better air circulation. Pipe the choux buns using a 1.2 cm (0.50 inch) piping tip. Spray them with oil and sift some castor sugar on top. Take the craquelin topping from the freezer and place a circle on top of each choux bun. Preheat the oven to 200C (392F). Quickly place the baking tray with choux buns in the oven, then turn it off for about 10-15 minutes. Wait for the temperature to drop to 150C (302F), then turn it on again and bake at 160C (320F) for about 30 minutes until golden brown. Using an oven thermometer ensures accurate baking temperature.
Step 5
Soak the gelatin in water. Combine the milk, vanilla sugar, and glucose syrup and bring to a boil. Pour over the chopped white chocolate and pulse the mixture with a blender. Add the bloomed gelatin, mix, then refrigerate for 5-6 hours to stabilize. Add cold whipping cream and beat until you get a thick creamy consistency. Ensure the Namelaka mixture is cold before whipping the cream in.
Step 6
In a mixer bowl, combine mascarpone, cream, vanilla sugar, and pistachio butter (diluted with some of the cream). Whip until thick and creamy. Transfer to a piping bag with an open star tip. Make sure the cream is cold for better whipping.
Step 7
Once the buns have cooled, cut off their domes and fill them with Namelaka filling. Insert compote balls in the middle and top with pistachio cream. Decorate with berries and chopped pistachios. You can place the craquelin ‘lids’ back on top or leave the buns open. Enjoy! Get creative with your decorations!
Servings
When it comes to serving these choux pastries, your creativity can really shine. 📸 Set up a dessert table and showcase these beauties on an elegant cake stand. Each pastry can be topped with fresh berries, a drizzle of berry compote, and a sprinkle of chopped pistachios for that professional patisserie touch. Don't forget a dusting of powdered sugar for the ultimate *wow-factor*. ✨
Hosting a brunch? These pastries make excellent conversation starters. Serve them with a pot of your favorite tea or coffee, and watch as your guests marvel at the layers of creamy, fruity, and nutty flavors. 🥂
If you're feeling extra festive, arrange these choux pastries on a rustic wooden board with various berry compote bowls and extra cream for dipping. Your guests can mix and match to create their perfect bite. Trust us, this is an Instagram moment you won't want to miss! 📷
Variations
Gluten-Free Version: Substitute the flour with a gluten-free flour mix that includes xantham gum for elasticity. Ensure all other ingredients are certified gluten-free.
Vegan Version: Replace the butter in the choux pastry and craquelin with a plant-based alternative, and use a vegan egg replacer of your choice. For the fillings, opt for non-dairy cream, gelatin, and chocolate. A flaxseed egg can work wonders here!
These variations ensure that everyone can indulge in these delicious pastries without compromising on taste or texture. 🌱✨
Faq
- Can I make the choux pastry ahead of time?
Yes, you can pipe the choux pastry onto a baking tray and freeze it. Bake directly from frozen, adding just a few extra minutes to the baking time.
- Why did my choux buns collapse?
This usually happens if they weren't baked long enough. Make sure to bake until they are golden brown and feel firm to the touch.
- How do I know if my choux pastry is the right consistency?
Your pastry should be smooth, shiny, and elastic. It should form a soft 'triangle' at the end of your spatula or paddle attachment.
- Can I substitute different fruits in the compote?
Absolutely! Feel free to use any berries or fruits you prefer. Just be mindful of the sugar levels to ensure the right balance of sweetness.
- How can I make the fillings less sweet?
You can reduce the amount of sugar in the namelaka filling or use dark chocolate instead of white chocolate to balance the sweetness.
- Can I add other flavors to the pistachio cream?
Definitely! You can mix in flavors like almond or hazelnut butter. Just be sure the flavor pairs well with the other components of the pastry.
