Berry Choux Cream (ชูครีมเบอร์รี่)

1.Preheat oven to 200°C. Line baking sheet with baking paper.

2.For Au Craquelin: Add sugar and flour into a food processor. Blend on a pulse setting until just combined. Add butter and blend until dough is formed. Remove dough from the food processor and knead until combined. Wrap the dough in plastic wrap and keep chilled in the fridge.

3.For Choux Pastry: Sift flour and set aside. Beat all the eggs until thoroughly combined.

4.Heat butter, water, and salt in a saucepan until butter is melted then remove from the heat. Add flour in and use wooden spoon to mix in flour until smooth. Return saucepan to medium heat and cook, stirring constantly, until dough has dried up, about a minute.

5.Remove saucepan from the heat. Gradually add egg and mix well until a smooth, shiny paste forms. The mixture should form a triangle when dropping from the wooden spoon.

6.Use #30 cookie scoop to portion choux pastry into 15 portions and place on to a baking sheet.

7.Divide Au Craquelin dough into 15 portions and roll into thin discs between 2 baking sheets. Place Au Craquelin dough on to each choux pastry and bake for 18 minutes. Reduce the oven temperature to 170°C and bake for another 25 minutes. Leave choux to cool down on wired racks.

8.For Berry Cream: Add gelatin in cold water and set aside to bloom.

9.In a saucepan, beat egg yolk with sugar, corn starch, milk, mixed berry concentrate, lemon mixed concentrate until combined. Heat and stir continuously until thickened then add bloomed gelatin and mix well.

10.Remove custard from the heat and fold mascarpone into the mixture.

11.Chill berry cream over an ice bath. Beat cream until stiff peak is formed then fold with berry cream and transfer into a piping bag.

12.Poke a hole or cut the choux pastry in half and fill it with berry cream.

13.Beat mascarpone and cream until combined and forms a stiff peak. Transfer cream into a piping bag and pipe on the choux pastry. Garnish with sprinkle of icing and decorative sugar before serving.