Yam Craquelin Choux Pastry

This delightful yam craquelin choux pastry combines the lightness of traditional choux with the earthy sweetness of yam, topped with a crispy craquelin layer. The contrast of textures from the airy pastry and the crunchy topping makes it a unique yet comforting dessert, perfect for any occasion. This recipe is vegetarian-friendly and can be adapted for gluten-free diets by using appropriate flour substitutes.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup cooked and mashed yam
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour (for craquelin)
• 1/2 cup brown sugar (for craquelin)
• 1/4 cup unsalted butter (softened, for craquelin)
• 1/4 teaspoon cinnamon (for craquelin)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine water and butter over medium heat. Bring to a boil, then remove from heat.
3. Stir in 1 cup of flour and salt until a dough forms. Let it cool for a few minutes.
4. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Fold in the mashed yam and vanilla extract until fully incorporated.
6. To make the craquelin, mix the softened butter, brown sugar, flour, and cinnamon until a dough forms. Roll out between two sheets of parchment paper and freeze until firm.
7. Pipe the choux pastry into small mounds on a baking sheet lined with parchment paper.
8. Remove the craquelin from the freezer and cut into circles to place on top of each choux mound.
9. Bake for 25-30 minutes or until the pastries are golden brown and puffed.
10. Remove from the oven and let cool before serving.