Pate a Choux with Mousseline Cream and Raspberry Filling

Instructions

Choux Sugar Topping

1. Preheat oven to 300 degrees.
2. In a mixer (or by hand) use a paddle to mix the first three ingredients.
3. If desired, add a bit of food coloring to the mixture (otherwise it will be a caramel color).
4. Mix thoroughly, Roll out between two layers of parchment paper as thin as you can get it.
5. Freeze until firm for about thirty minutes.
6. Using a 3/4" round cookie cutter cut out 50 circles for sugar toppings. Set aside.

Mousseline Cream

1. Measure milk and cream in a pot; bring it to a simmer.
2. Meanwhile, whisk together egg yolks, sugar, custard powder, flour, and salt.
3. Once milk and cream come to a boil, temper into the egg mixture and return everything to the pot.
4. Cook over low heat until thick and smooth (at least four minutes). Remove from heat.
5. Prepare gelatin by mixing with 1 1/2 tsp. cold water. Once all the particles are hydrated, and translucent, add gelatin immediately to the hot pastry cream, along with vanilla and the smaller quantity of butter (). ** Alternatively, you can use a microwave to melt the gelatin, if you're worried that the pastry cream is not hot enough to melt it. Microwave for about 10 seconds, before adding to the pastry cream.
6. Transfer to a mixing bowl, and paddle until completely cool. Once cool, add the larger amount of butter (), and cream at medium speed until it reaches the consistency of buttercream. Chill in refrigerator.
   

Pate a Choux Pastry

1. In a separate pot, add milk, water, salt, sugar, and butter.
2. Heat over low heat until butter is melted. Bring to a boil and turn off the heat.
3. Add the flour all at once and mix thoroughly. Turn on low flame.
4. Cook, and dry out the dough, for four minutes on low heat while mixing constantly.
5. Add eggs, one at a time. (Adding one at a time allows the egg to incorporate into the dough.)
6. Before you add the last egg, perform the "bird's beak" test. Dip the paddle into the dough. When pulled out it should form a triangle of dough at the end. Turn the paddle to the side and the dough should fold over to form a bird's beak. (see video for details.)
7. Place plastic wrap on the surface of the dough before chilling in the refrigerator for about 30 minutes.

Raspberry Filling

1. Mash four cups of raspberries in a pan with sugar.
2. Place on medium heat and cook about 3 - 4 minutes until the mixture reaches a boil.
3. Cut the remaining 1 cup of raspberries in half and use for garnish.
   

Assembly

1. Prepare a pastry bag with a #12 smooth 1/2" tip, and fill with pate a choux pastry. Pipe pastry on to a parchment-covered baking sheet to make approximately fifty 1 - 1 1/2" round choux. (See video.)
2. Using a wet finger, smooth any inconsistencies of the piped dough.
3. Place a round of choux topping on each piped choux.
4. Bake 25 - 40 minutes in 300-degree convection oven. Do not open the oven until you can see they have turned light brown. (The time varies depending on your oven and if you have a convection oven but should not be less than 25 minutes.) When you think they are done check by lifting them up to see the underside. Choux should be light brown on the bottom as well. They are cooked when the temperature inside the choux is 200 degrees. Let cool.
5. Cut each choux with a serrated knife just below the sugar cap.
6. Prepare a pastry bag with a star tip (with a 1/2" opening), and fill with mousseline cream. Pipe cream in a circular motion about 1 1/2" high.
7. Use a small spoon dipped in very hot water to carve out a small "cup" in the top of the cream to make room for about 1/2 tsp of raspberry filling.
8. Add filling and cap with choux top.
9. Garnish with cut raspberries if desired.
10. Store in an airtight container for up to three days in the refrigerator. Unbaked choux can be stored in the freezer for up to 4 weeks.