Strawberry Creampuff Muffin

Yield

24 pcs

Prep Time

45 Min

Cook Time

25 min

Ingredients

100g	Blue Key Superfine Superwhite Flour
100g	Unsalted butter
50g	Sugar

2 cap	Star Brand Vanilla Flavour
200ml	Meadow Fresh Full Cream Milk (hot)
12g	Corn starch
35g	Sugar
2 nos	Egg yolk

Preheat oven to 180˚C.
To prepare the custard cream, mix egg yolk and sugar in a saucepan. Add corn starch and vanilla flavour, then stir well.
Gradually pour in the hot milk while stirring over low heat until the mixture thickens. Cover and let it cool in the chiller.
For the craqueline, cream the butter and sugar together for 1 minute, then add the sifted flour and mix well.
Roll the dough to 2mm thickness and place it in the freezer for 1 hour.
For the choux base, heat the butter, water, milk and salt in a saucepan over medium heat. Stir until melted and bring to a simmer.
Remove the mixture from the heat and add the sifted flour all at once. Whisk continuously until it forms into a smooth ball.
Return the saucepan to the stove and cook the dough for about 3 minutes, stirring constantly.
Transfer the dough to a bowl or stand mixer and let it cool slightly. Gradually add the eggs, a little at a time, mixing well after each addition until the batter becomes smooth, glossy and silky.
Cut the frozen craqueline into rounds and place on top of each choux dough in a muffin mould. Bake for 25 minutes.
Fold the custard cream with 50% whipped cream, then add rose pink colouring and chopped strawberries. Mix well.
Cut off the top of each choux, remove some of the inside and fill with the cream mixture. Decorate with fresh strawberries.