Mixed Berry Choux au Craquelin

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Mixed Berry Choux au Craquelin

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Mixed Berry Choux Buns Cracquelin:
30 gr Flour
30 gr Sugar
30 gr Butter
Choux Pastry:
60 ml Water
60 ml Milk
60 gr Butter
1/2 tsp Salt
1/2 tsp Sugar
65 gr Flour
3 Eggs
Mixed Berry Creme Mousseline: 
2 Egg Yolks
40 gr Sugar
20 gr Corn Flour
200 gr mixed berry puree
6 gr gelatin powder
95 gr Butter soft room temperature
1 vanilla bean
Pistachio Praline Paste: 
250 gr shelled pistachios
2 tbsp Water
125 gr Sugar
62 gr almond flour
    • Medium


    • Mixed Berry Choux Buns Cracquelin:

    • Choux Pastry:

    • Mixed Berry Creme Mousseline: 

    • Pistachio Praline Paste: 



    Mixed berry mousseline and pistachio praline choux puff is a fantastic way to jump start your week.

    How to Make Mixed Berry Choux Buns Cracquelin:

    1. Crumb all the ingredients together with your fingers. Roll out on a thin sheet and refrigerate.

    How to Make Choux Pastry:

    1. Bring the water, milk, sugar, salt and butter to the boil. Carefully add the flour and mix vigorously for a couple minutes over a medium heat until the mixture starts to pull away from the sides of the saucepan.
    2. Transfer the mixture to a mixer with a paddle attachment. Start mixing on slow until you can no longer see the steam, then add one egg at the time, mixing thoroughly before adding the next one.
    3. Transfer the batter to a piping bag and pipe circles about 3 cm in diameter.
    4. Cut circles of cracquelin and place them on top of the choux batter.
    5. Bake at 180 °C for 40 minutes.

    How to Make Mixed Berry Creme Mousseline:

    1. Soak gelatin powder in 4 tablespoons of cold water.
    2. Whisk the egg yolks, sugar and corn flour and set aside.
    3. Over a medium heat, bring the berry puree and vanilla bean to a boil and slowly pour it over the egg yolks while whisking.
    4. Pour the mixture back into a saucepan and cook over a low heat for another 4-5 minutes (until you can no longer taste the flour). Take off the heat and add your gelatin mass. Cover with cling film so it touches the surface and leave to cool.
    5. When your mixture is at room temperature, start adding butter one cube at the time and blend it with a hand blander.
    6. Transfer your creme mousseline to a piping bag and refrigerate for two hours.

    How to Make the Pistachio Praline Paste: 

    1. Boil the pistachios in 1 liter of water for 2 minutes to soften, then strain and rub them with a kitchen towel. That way you remove any peel. Keep the pistachios in a large heat proof bowl for the next step.
    2. Heat the sugar and water until it reaches 121 °C and pour the hot syrup on to the pistachios.
    3. Mix them around until it all cools down. You will get a sandy sugar coating.
    4. Add the pistachios and almond flour to a food processor and blend well for a few minutes. At first the pistachios will be crumbly and sandy, but if you keep blending, you will get a smooth, paste-like consistency.
    5. Once you have your choux buns baked and cooled, cut them in half and fill them with creme mousseline and praline paste.
    6. You can decorate with two discs of chocolate and another scoop of mousseline cream. Enjoy!
    Mixed Berry Choux Buns Cracquelin
    Mixed Berry Choux Buns Cracquelin


    Ursa Pikec

    Urša Pikec is a very talented Slovenian Pastry Chef and artist who is currently based in London, UK. Follow her on Instagram for some amazing creations.

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