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Description
A colourful twist on a classic favourite, these Halloween-inspired Choux au Craquelin are made using Macphie Choutex and filled with vibrant ube and matcha creams. Finished with a crisp craquelin topping, they bring seasonal colour, flavour and visual appeal to any bakery display.
Ingredients
825g
Water
10g
Matcha Powder
10g
Ube Extract
10g
Activated Charcoal
10g
Ube Extract
10g
Matcha Powder
10g
Activated Charcoal
Method
- Preheat the oven to 180°C.
- Place the Choux into a mixing bowl fitted with a paddle.
- Add all of the cold water.
- Mix on slow speed for 2 minutes and scrape down the bowl.
- Continue mixing on medium speed for 6–7 minutes until a smooth, pipeable consistency is achieved.
- Pipe or deposit onto lightly greased or lined baking trays as required.
- For the Craqulein, Cream the butter and sugar together until smooth.
- Add the food colouring and mix until the colour is evenly distributed.
- Add the flour and mix until a dough forms.
- Place the dough between two sheets of baking paper and roll out to 2–3mm thickness.
- Chill or freeze until firm.
- Cut into discs slightly smaller than the piped choux buns.
- Place one disc on top of each piped choux bun before baking.
- Bake as normal. The craquelin will spread slightly and create a colourful crackled finish.
- Once baked allow to cool
- Add mactop to mixer with whisk attachment and whip until stiff peaks form add desired colours/ powder flavours
- With a piping bag fill each chou
- Top with a dollop of Mactop and Halloween themed Dobla Decoration
