Jasmine and Yuzu Choux Craquelin

Ingredients

• Butter85g
• Water100g
• Whole milk100g
• Salt2g
• Sugar5g
• All-purpose flour115g
• Eggs4
• Butter for craquelin70g
• Light brown sugar85g
• All-purpose flour for craquelin85g
• Whole milk for pastry cream400g
• Jasmine tea leaves8g
• Egg yolks5
• Sugar for pastry cream80g
• Cornstarch35g
• Butter for pastry cream40g
• Yuzu juice30g
• Yuzu zest5g
• Heavy cream150g
• Powdered sugar for dusting10g

Method

1. 1.Make craquelin: beat softened butter, brown sugar, and flour into a dough. Roll between parchment to 2mm thick and freeze.
2. 2.Heat water, milk, butter, salt, and sugar until boiling. Add flour all at once and stir vigorously over heat until the dough pulls from the sides.
3. 3.Transfer to a mixer. Add eggs one at a time on medium speed until the dough is glossy and falls in a thick ribbon.
4. 4.Pipe 4cm mounds onto lined trays. Cut frozen craquelin into 4cm discs and place one on each mound.
5. 5.Bake at 175°C for 35–40 minutes. Do not open the oven for the first 25 minutes.
6. 6.Heat milk to a simmer, add jasmine tea, cover, and steep for 6 minutes. Strain, pressing the leaves gently.
7. 7.Whisk yolks, sugar, and cornstarch. Temper with the hot jasmine milk, return to the pot, and cook until thick and bubbling.
8. 8.Off heat, stir in butter, yuzu juice, and zest. Press plastic wrap directly onto the surface and chill completely.
9. 9.Whip heavy cream to medium peaks. Fold into the cold jasmine-yuzu pastry cream until smooth and airy.
10. 10.Poke a hole in the base of each choux and pipe in the cream until heavy. Dust tops lightly with powdered sugar.