Raspberry-black sesame choux, the French burnt doughnut
The first step in the raspberry-black sesame choux recipe is to make the dough. To do this, heat the water, butter, salt, and sugar together, sprinkle in the flour, mix, and when it makes a slight sizzling sound and is nicely combined, remove from the heat. Stir in an egg, let cool, and then add the other two eggs.
Meanwhile, for the crunchy craquelin layer, knead the sugar, flour, cocoa powder and butter together, roll out between two sheets of baking paper until thin (approx. 2 mm) and put in the freezer until it freezes. Then take it out and cut out discs from the dough with a cookie cutter approx. 4 cm in diameter.
Pour the cooled mixture into a piping bag and press out about 3 cm balls onto a baking sheet lined with baking paper, and place 1-1 cut-out disc on top of each. Preheat the oven to 190 degrees (at this point, you can put a bowl of water in the bottom to create a slightly steamy space, but only as much as a steam oven can handle), and when the oven has reached the right temperature, add the dough balls. Bake for 23-25 minutes, then turn off the oven and leave the doughnuts to cool with the door slightly ajar.
Making raspberry puree:
While the donuts are cooling, bring the raspberries and sugar to a boil in a pressure cooker and cook for 10-15 minutes. Stir in the cornstarch mixed with a little water and thicken while stirring. Then strain through a sieve to catch the raspberry seeds and place in the fridge.
How to make the black sesame praline:
For the black sesame praline, first toast the sesame seeds in a dry pan, then set aside and caramelize the sugar in the same pan. When it is nice and homogeneous and golden, stir in the toasted sesame seeds and spread them out on a baking sheet lined with parchment paper. When cool, grind them in a food processor until they are as fine as possible.
How to make the black sesame cream:
For the cream base, mix the sugar, milk, starch and eggs in a saucepan. Over medium heat, stirring constantly, thicken as if making pudding. Cool this thick cream base to refrigerator temperature. Beat the butter in a bowl until fluffy, then add the cream base in 2-3 batches, and finally the sesame praline.
Finishing the raspberry-black sesame choux recipe:
Fill the cream and raspberry puree into piping bags. Cut a small hole in the bottom of the donuts, first fill in the raspberry and then the sesame cream, carefully and continuously adding it so that the dumplings are completely filled. Press the remaining cream on top of the cookies, make a small indentation with a kohlrabi cutter dipped in water, and press in 1-1 dots of raspberry puree. The choux is ready!
- Preparation time: approx. 2-3 hours
- Baking time: 25 minutes
