Variations made from fire clay

Step 1 - Choux pastry

Bring the water, milk, butter, sugar and salt to the boil in a pan. Remove the pan from the heat, add the sifted flour and stir vigorously until the mixture is smooth. Return the pan to the heat and toast the dough over a medium heat until it comes away from the sides of the pan. Allow the dough to cool to 60-65 °C. Gradually incorporate the eggs and mix well until the batter reaches a smooth and glossy consistency. Using a piping bag and a 13 mm star nozzle, pipe rosettes (25-30 g each).

Step 2 - Colourful crispy layer

Knead all the ingredients (sugar, flour, butter and the respective food colouring) into a smooth dough. Roll out the dough between two sheets of baking paper to a thickness of 2 mm. Freeze the rolled out dough. After freezing, cut out rings that are a few millimetres larger than the portions of dough that have been injected. Place a craquelin ring on each portion of dough and bake.

Baking temperature: 200 °C decreasing to 170 °C, baking time: approx. 30-35 minutes
 

Step 3 - Cream filling

Soak the gelatine. Whip the cold cream at medium speed until it starts to stiffen. Add the icing sugar and the respective paste and continue beating until the cream is stiff. Allow the gelatine to dissolve and carefully fold into the stiff cream.

Structure

Cut a small hole in the bottom of each cream puff. Using a piping bag, fill each cream puff with approx. 25 g of whipped cream. Decorate with chocolate icing, caramel or icing sugar as desired.