Recipes
  • Crackle Strawberry Choux
  • Crackle Strawberry Choux
  • Crackle Strawberry Choux

Crackle Strawberry Choux

Crackle Strawberry Choux is a stunning French-style pastry made with crisp craquelin-topped choux shells, silky vanilla pastry cream and a fruity Rich’s Nufill Strawberry centre. Dipped in a nutty almond glaze made with Rich’s Premium Truffle Gourmet Selection and set on a crunchy chocolate base, each choux is finished with Rich’s Wilber Farms, strawberry and a chocolate stick for a delightful mix of crunch, cream and fruit.

placeholder

SERVES 20

placeholder

COOKING TIME

FEATURED PRODUCTS

product
20661
product
20827
  1. CRAQUELIN
  2. 85 g Flour
  3. 62 g Sugar
  4. 30 g Egg
  5. 50 g Butter
  6. 13 g Egg Yolk
  8. CHOUX SHELL
  9. 75 g Flour
  10. 1 g Sugar
  11. 1 g Salt
  12. 65 ml Milk
  13. 60 ml Water
  14. 50 g Butter
  15. 125 g Eggs
  17. PASTRY CREAM
  18. 300 g Rich's Wilber Farms
  19. 200 ml Milk
  20. 60 g Caster Sugar
  21. 75 g Egg Yolk
  22. 60 g Whole Egg
  23. 25 g Cornstarch
  24. 30 g Caster Sugar
  25. 1 Vanilla Pod
  26. 45 g Butter
  28. STRAWBERRY CENTRE FILL
  29. 200 g Rich's Nufill Strawberry
  31. NUTTY GLAZE
  32. 100 g Rich's Premium Truffle Gourmet Selection
  33. 10 ml Oil
  34. 100 g Chopped Almonds
  36. CHOCOLATE CRUNCH BASE
  37. 200 g Chocolate Crispy
  38. 100 g Dark Chocolate
  39. 50 g Melted Butter
  1. CRAQUELIN
  2. Cream butter & sugar in a mixing bowl.
  3. Add eggs & fold in the flour, mix properly & refrigerate.
  5. CHOUX SHELL
  6. Boil together water, milk, butter, sugar & salt.
  7. Add flour and cook for one minute.
  8. Put the prepared mixture in the mixing bowl, allow it to cool for 2 minutes, then start adding eggs slowly.
  9. Pipe the mixture on the baking tray in a 3-inch dome shape.
  10. Sheet the craquelin dough and place it on top of the choux.
  11. Bake at 200°C for 12 mins, then reduce the temperature to 160°C & bake for another 10 mins or until a golden crust is formed.
  13. PASTRY CREAM
  14. Heat milk, Rich's Wilber Farms, vanilla caviar and 60 g caster sugar till everything dissolves.
  15. In a separate bowl, mix the egg yolk, whole egg, cornstarch and remaining caster sugar till the cornstarch is combined and lump-free.
  16. Pour the hot milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs.
  17. Strain the tempered mixture and cook till it thickens.
  18. Add the butter and whisk to combine evenly.
  20. STRAWBERRY CENTRE FILL
  21. Finely chop Rich's Nufill Strawberry & keep aside for use.
  23. NUTTY GLAZE
  24. Melt Rich's Premium Truffle Gourmet Selection.
  25. Add oil and mix properly.
  26. Add chopped almonds & mix suitably.
  27. Keep aside for further application.
  29. CHOCOLATE CRUNCH BASE
  30. Melt dark chocolate & add melted butter.
  31. Fold in chocolate crispy & mix suitably.
  32. Make the base for the dessert & keep aside.
  34. DECORATION
  35. Mix whipped Rich's Wilber Farms with the pastry cream.
  36. Centre fill the choux with pastry cream & pipe the strawberry centre fill.
  37. Dip in the nutty glaze & place on top of the chocolate crunch base.
  38. Pipe a dollop of Rich's Wilber Farms & make a cavity using a melon baller.
  39. Pipe strawberry fill into the cavity & place a chocolate stick.

RELATED RECIPES

Layered yellow-glazed desserts topped with whipped cream and chopped pistachios.

Baklava Cold Cheesecake
Green apple mint mousse desserts on crunchy biscuit bases.

Green Apple & Mint Mousse
Two glasses of layered coffee mousse dessert topped with whipped cream and coffee beans, with a mug of black coffee and wooden bowls of beans nearby.

Coffee & Chocolate Glass Dessert