AuthorMarika RosebergMix and knead all ingredients into a dough. Roll out between 2 sheets of baking paper until 2-2.5mm thin.
Place in the freezer until set for 30-40 Minutes.
Meanwhile, prepare the choux pastry as per directions below.
Remove from the freezer and cut out rounds, slightly bigger than the puffs.
Pre-heat oven to 200°C. Cut the butter into small pieces and sift the flour.
Place the water, salt and butter in a small saucepan and bring it to boil.
Remove from the heat and quickly mix in the sifted flour. Return to the heat and mix until the mixture no longer sticks to the bottom of the pan.
Transfer to a clean bowl and let it cool for 2 Minutes.
Beat in eggs one by one until you get a smooth and shiny mixture.
Transfer the pastry to a piping bag fitted with a round nozzle and pipe 24 choux buns with a diameter of 4.5cm.
Place the craquelin circles on top of the choux buns pressing down gently.
Bake choux buns for 10-15 Minutes, then reduce heat to 160°C and bake for further 10 Minutes.
Remove from the oven and let it cool completely on a cooling rack.
Prepare cranberry puree. Place cranberries, caster sugar and vanilla into a sauce pan and heat over medium-low heat until cranberries pop (around 9 Minutes). Let the mixture cool and blend until smooth.
Prepare cream cheese icing. In a clean mixing bowl place cream cheese (I used mascarpone) and whipping cream. Mix well until combined, then gradually add icing sugar and whisk on a medium speed until stiff peaks.
Fill the buns by cutting them in half horizontally. Pipe cream cheese icing on the bottom layer leaving a hole in the middle which you will fill with cranberry puree.
Put the other half of the bun on top and repeat until all choux puffs are filled.
Ingredients
Directions
Mix and knead all ingredients into a dough. Roll out between 2 sheets of baking paper until 2-2.5mm thin.
Place in the freezer until set for 30-40 Minutes.
Meanwhile, prepare the choux pastry as per directions below.
Remove from the freezer and cut out rounds, slightly bigger than the puffs.
Pre-heat oven to 200°C. Cut the butter into small pieces and sift the flour.
Place the water, salt and butter in a small saucepan and bring it to boil.
Remove from the heat and quickly mix in the sifted flour. Return to the heat and mix until the mixture no longer sticks to the bottom of the pan.
Transfer to a clean bowl and let it cool for 2 Minutes.
Beat in eggs one by one until you get a smooth and shiny mixture.
Transfer the pastry to a piping bag fitted with a round nozzle and pipe 24 choux buns with a diameter of 4.5cm.
Place the craquelin circles on top of the choux buns pressing down gently.
Bake choux buns for 10-15 Minutes, then reduce heat to 160°C and bake for further 10 Minutes.
Remove from the oven and let it cool completely on a cooling rack.
Prepare cranberry puree. Place cranberries, caster sugar and vanilla into a sauce pan and heat over medium-low heat until cranberries pop (around 9 Minutes). Let the mixture cool and blend until smooth.
Prepare cream cheese icing. In a clean mixing bowl place cream cheese (I used mascarpone) and whipping cream. Mix well until combined, then gradually add icing sugar and whisk on a medium speed until stiff peaks.
Fill the buns by cutting them in half horizontally. Pipe cream cheese icing on the bottom layer leaving a hole in the middle which you will fill with cranberry puree.
Put the other half of the bun on top and repeat until all choux puffs are filled.
