25g unsalted butter, softened
25g brown sugar
25g all-purpose flour
Pâte à Choux
57mL whole milk
1/2 tsp sugar
1/2 tsp salt
57g unsalted butter
70g all-purpose flour
110g large eggs, lightly beaten
Blueberry Whipped Cream
1 1/4 cup heavy cream
1 vanilla bean, split and seeds scraped
1 cup blueberries
3 tablespoons granulated sugar
Whipped Earl Grey Milk Chocolate Ganache
114g 36% milk chocolate (I used Valrhona Caramelia)
1 cup heavy cream
3 earl grey tea bags
In a medium bowl, combine all ingredients and mix with rubber spatula until smooth.
Roll out the craquelin dough to 1/8-inch in thickness. Use a cookie cutter and cut out 12 2-inch circles. Set aside.
FOR CHOUX PASTRY
Preheat oven to 350F
In a saucepan, combine the water, milk, sugar, salt, and butter. Bring to a boil, remove from heat, and immediately add in all the flour. Quickly stir in the flour, using a rubber spatula, and return saucepan back over medium-high heat.
Continue to stir the mixture, without stopping, until the paste is smooth and shiny, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready. The texture should resemble mashed potatoes.
Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low for the choux to cool down.
While the mixer is running on medium, gradually stream in the lightly beaten eggs. Mix until well combined.
Transfer the pâte à choux to the prepared piping bag with a round tip. Pipe out 12 choux mounds onto the prepared baking sheet, leaving roughly 2 inches between each puff. If you are making choux with a craquelin top, this is when you want to add the craquelin to the choux mounds.
Place the baking sheet in the oven and immediately bake choux puffs for 35 minutes. Rotate the baking sheet and turn down the oven to 325F, then bake for 10 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool.
FOR BLUEBERRY WHIPPED CREAM
In a sauce pan over medium heat, combine blueberries and sugar. Carefully mash blueberries with a wooden spatula and allow mixture to boil. Boil until mixture reduces to approximately 1/4 cup of liquid. Strain mixture, set liquid aside, and let cool.
With a whisk attachment, whip heavy cream until medium-stiff peaks. Add vanilla bean and blueberry syrup. Mix until incorporated.
FOR WHIPPED GANACHE
Finely chop the milk chocolate and place into a bowl.
In a saucepan, bring the heavy cream with tea bags to a boil. Once mixture has boiled, allow tea bags to steep for at least 30 minutes.
Pour milk mixture over the chopped chocolate and let sit for 1 minute.
Whisk the chocolate mixture until thoroughly melted and combined. Set in the refrigerator to chill, at least 4 hours.
Once chilled and ready to use, transfer the ganache to the bowl of stand mixer fitted with the whip attachment. Whip ganache to medium-stiff peaks. Transfer to a piping bag fitted with a medium round pastry tip to pipe into choux pastries once baked.