Herz Choux au Craquelin

Ingredients:

Craquelin:
60g unsalted butter, softened
70g brown sugar
70g plain flour
Freeze-dried raspberry powder

Choux pastry:
125 ml water
60g unsalted butter
75g plain flour
2 large eggs

Vanilla cream filling:
250 ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
100g mascarpone or cream cheese

Method:

Craquelin:

• Cream the butter and sugar until smooth
• Mix in the flour and raspberry powder
• Roll thinly between baking paper
• Freeze, then cut into heart shapes

Choux pastry:

• Heat the water and butter until boiling
• Add the flour all at once and beat until a smooth dough forms
• Allow to cool slightly
• Beat in the eggs one at a time until glossy
• Pipe heart shapes onto a lined tray
• Place frozen craquelin hearts on top
• Bake at 190°C (170°C fan) for 25–30 minutes
• Cool completely before filling

Filling:

• Whip the cream with icing sugar and vanilla to soft peaks
• Fold in the mascarpone gently
• Pipe into the choux buns just before serving