Yam Swirl Choux Pastry with Craquelin

This delightful dessert combines the light, airy texture of traditional choux pastry with a creative twist of a yam swirl, all topped with a crunchy craquelin. The sweetness of the yam harmonizes beautifully with the rich pastry, creating a visually stunning and delicious treat that is both comforting and innovative. Perfect for those looking for a unique dessert that respects traditional baking techniques while introducing new flavors.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup cooked and pureed yam (orange or purple for color)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (for craquelin)
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter over medium heat. Once the butter melts, add the flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let it cool slightly. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
4. In a separate bowl, mix the pureed yam, granulated sugar, and vanilla extract until well combined. Gently fold this mixture into the choux pastry dough until swirled but not fully mixed.
5. For the craquelin, combine the flour, brown sugar, softened butter, and baking powder in a bowl until it forms a dough. Roll it out between two sheets of parchment paper to about 1/8 inch thick and refrigerate until firm.
6. Pipe small mounds of the choux pastry mixture onto the prepared baking sheet, leaving space between each. Cut out circles of the chilled craquelin and place them on top of each mound.
7. Bake for 25-30 minutes, or until the pastries are golden brown and have puffed up. Do not open the oven door during the first 20 minutes of baking.
8. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.