Hojicha Cream Puffs au Craquelin
Gluten Free
Makes 12 Puffs
By Kat Turner, Recipe adapted from the Gluten Free Austrian
Craquelin Topping
1⁄3 cup brown sugar (50g)
1⁄3 cup King Arthur “Measure for Measure” GF Flour (50g)
3 tablespoons unsalted butter (40g)
2 teaspoons CAP Hojicha Powder (5g)
1⁄2 teaspoon kosher salt (3g)
Choux Dough
1⁄3 cup whole milk (or milk alternative) (75g)
1⁄3 cup filtered water (75g)
4 tablespoons butter (60g)
1 teaspoon sugar (5g)
1⁄2 teaspoon kosher salt (3g)
1⁄3 cup + 2 tablespoons “Measure for Measure” GF Flour (65g)
3 tablespoons cornstarch (25g)
3 large eggs, room temperature (150g)
Whipped Coconut Hojicha Filling
2 14oz cans full fat coconut milk (800g)
3 teaspoon agar agar powder (9g)
2⁄3 cup sugar (134g)
4 teaspoons CAP Hojicha Powder (10g)
1⁄2 teaspoon kosher salt (3g)
To make the craquelin topping:
Combine your gluten-free flour, brown sugar, salt, and butter in a food processor and pulse together until it's totally combined and crumbly.
Transfer to a mixing bowl and knead into a dough. Place the dough ball between 2 sheets of parchment and using a rolling pin, roll to 1⁄8” thick, then transfer the dough to the freezer for 15 minutes.
After 15 minutes remove the dough, and using a 2" ring-cutter, cut out 12 circles. Place the dough circles back into the freezer and allow to freeze until ready to use.
To make the choux dough:
Preheat your oven to 375F.
Combine the Measure for Measure flour and the cornstarch in a small bowl and set aside. Combine the milk, water, butter, sugar, and salt in a medium pot. Bring to a simmer then turn off the heat.
Immediately add all your dry ingredients at once and stir vigorously to combine with a wooden spoon. Turn your heat back on to a low flame and stir the dough (aka a panade) for one minute. Transfer the panade to your food processor and pulse 4-5 times, then remove the lid and allow the steam to escape and cool for 5 minutes.
After 5 minutes turn your food processor on and add your eggs one at a time through the feeder. When all your eggs are added, continue to blend for 1 minute. Your batter (aka choux) will have a smooth and glossy look.
Transfer the choux to your piping bag which is fitted with a round piping tip (Ateco 804 or Wilton 2A) and scrape down all the dough from the top of your bag so no air pockets remain in the bag. Place the choux in the fridge to rest for 20-30 minutes.
To pipe and bake the choux dough:
Line a half-size baking sheet with parchment paper and trace 12 evenly spaced 2” circles across it. Flip the paper upside down and using the circles as a guide pipe tall mounds of choux dough into each one.
Remove the craquelin disks from the freezer and top each mound with one, tapping lightly to secure. Place the sheet pan into the center of your oven and bake undisturbed for 20 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 15 minutes. Turn off the oven and let rest for 5 mins before removing.
The puffs are done when the bottoms are firm and give a hollow sound when thumped. Remove and transfer to a cooling rack.
Using a toothpick, poke 4-5 holes into the bottom of each puff to allow the steam to escape.
Prepare the Whipped Coconut Hojicha filling:
Pour 2 cans of coconut milk into a medium pot and sprinkle the agar agar all over the top, allowing the agar to hydrate. After 10 minutes add the sugar, whisking to combine and bring to a boil then immediately remove from heat and whisk in the hojicha powder and the salt.
Pour the mixture into a 9x13 baking dish and place into the refrigerator to set for 2 hours. After 2 hours remove the dish and scrape the contents into a high-powered blender (Vitamix preferred) and process until completely smooth and creamy.
If the mixture isn’t coming together add filtered water 1 tablespoon at a time until it does. Transfer the cream to a piping bag fitted with a round piping tip (Ateco 802 or Wilton 2PT) and chill in the refrigerator for 1 hour before using.
To fill the puffs:
Using a paring knife make a small x incision into the side of the puff and insert the tip of the pastry bag containing the Hojicha Cream - pipe a generous amount until the puff is full. Fill the remaining puffs and serve immediately.
