Hojicha Cream Puffs

Choux Pastry 

Ingredients:

Craquelin 35g unsalted butter, softened 20g fine sugar 30g Blue Jacket Plain Flour5g Hojicha powder
Choux  50g unsalted butter 100g water 2 eggs 65g Blue Jacket Bread Flour5g Hojicha powder FillingDairy whip cream + Strawberry Fruttose pie filling Method: 1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use  
2. Put butter & water in a saucepan. Bring to boil over medium heat 3. Add in flour & Hojicha powder. Use a spatula to stir until combined. Remove from heat 4. Transfer the dough to electric mixer. Whisk on low speed & add eggs slowly. Whisk till batter becomes a thick paste 5. Pipe batter onto silpat mat & top with a piece of cut-out craquelin 6. Bake in a preheated oven @190C for 10mins, then 180C for 25mins7. Pipe filling & decorate as desired after the puffs were cooled