Grapefruit and Poppy Seed Choux Craquelin

Ingredients

• Butter75g
• Light brown sugar90g
• All-purpose flour (craquelin)90g
• Poppy seeds12g
• Water125g
• Whole milk125g
• Butter (choux)110g
• Salt3g
• Sugar5g
• All-purpose flour (choux)150g
• Eggs5
• Ruby grapefruit juice200g
• Ruby grapefruit zest3 fruits
• Sugar (curd)120g
• Eggs (curd)3
• Egg yolks (curd)2
• Cornstarch12g
• Butter (curd)80g
• Heavy cream200g
• Powdered sugar20g

Method

1. 1.Make the craquelin: cream butter and brown sugar, then mix in flour and poppy seeds. Roll between parchment to 2mm thick and freeze until firm.
2. 2.Make the choux: bring water, milk, butter, salt, and sugar to a boil. Add flour all at once, stir over medium heat until the dough pulls from the sides (panade).
3. 3.Transfer to a stand mixer. Beat in eggs one at a time until the dough is glossy and falls in a thick V from the paddle.
4. 4.Pipe 4cm mounds on lined sheet trays. Cut frozen craquelin into 5cm discs and place one atop each puff.
5. 5.Bake at 175°C for 35–40 minutes without opening the oven. Cool completely on a rack.
6. 6.Make the grapefruit curd: whisk grapefruit juice, zest, sugar, eggs, yolks, and cornstarch in a saucepan over medium heat until thick and bubbling. Remove from heat, blend in cold butter. Chill until set.
7. 7.Whip heavy cream with powdered sugar to medium peaks. Fold into the chilled grapefruit curd to make a light diplomat cream.
8. 8.Poke a hole in the base of each choux. Pipe the grapefruit diplomat cream generously inside using a filling tip.
9. 9.Dust with powdered sugar and a pinch of poppy seeds before serving.