Strawberry Cream Puffs + How to Avoid Collapsing Puffs

Strawberry and Chocolate Cream Puffs (yield: 2 dz)

Choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs

1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added. When ready the dough should slowly slide off the spatula and leave a V shape. You may not use all the eggs.
6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.

Craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
red food coloring

1. Mix all ingredients together until a dough forms.
2. Roll the dough between sheets of parchment paper and freeze.
3. Cut circles just bigger than the diameter of the cream puffs and place on top.

Strawberry Whipped Cream:
2 c (454g) heavy cream
2 Tbsp (14g) powdered sugar
1.2 oz (34g) freeze dried strawberries
2 tsp vanilla extract

1. Add freeze dried strawberries and powdered sugar to the food processor and mix until a fine powder.
2. Add the heavy cream and vanilla and process until thick

Dark Chocolate Ganache:
1 c (227g) heavy cream
8 oz (227g) dark chocolate, chopped

1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.