Strawberry inspiration choux buns

Steps: 

• Mix the creamed butter with all the other ingredients until a homogeneous ball forms.
• Spread the dough out as thinly as possible (1 to 2 mm) between two sheets of plastic wrap or baking paper.
• Gently remove the wrap or paper from the top and cut the dough into disks the same size as your choux pastries. 
• Store in the freezer.

Steps:

• Bring the milk, water, butter, sugar and salt to a boil. Off the heat, add the flour. Place back on the heat and use a spatula to help evaporate any liquid off the dough.
• Put the dough in a food processor to finish drying out and leave to cool.
• Beat the eggs one by one and gradually incorporate into the dough.
• Use a piping bag with a 13mm nozzle to pipe out the choux buns. Place a disk of crispy biscuit on top.
• Bake in a fan-assisted oven at 355°F (180°C) for approx. 25 minutes. If necessary, keep evaporating the liquid from the choux for an extra5 minutes at 340°F (170°C).

• Heat the strawbery purée along with the glucose and honey. Gradually combine the hot mixture with the melted STRAWBERRY INSPIRATION. 
• Mix using an immersion blender to make a perfect emulsion. Add the cold heavy cream. Mix again. 
• Leave to set in the refrigerator for 12 hours.

• Once cooled, halve the choux buns, then use a fluted nozzle to pipe in the whipped ganache. 
• Enjoy your strawberry inspiration choux buns !