How to Make Raspberry Choux au Craquelin

• In a bowl, combine the flour, brown sugar, and softened butter. Mix until a smooth dough forms.
• Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick.
• Refrigerate the rolled-out dough for about 30 minutes until firm.
• In a saucepan, combine the water and cubed butter. Heat over medium heat until the butter melts and the mixture comes to a boil.
• Remove from heat and quickly stir in the flour and salt until combined.
• Transfer the dough to a mixing bowl. Allow it to cool slightly, then add the eggs one at a time, mixing well after each addition.
• Preheat your oven to 375°F (190°C). Transfer the choux pastry to a piping bag fitted with a round tip.
• Remove the chilled craquelin from the refrigerator and cut it into circles slightly smaller than the choux mounds.
• Bake in the preheated oven for 25-30 minutes or until golden brown and puffed.
• In a mixing bowl, whip the heavy cream until soft peaks form, then add the powdered sugar and vanilla extract.
• Gently fold in the mashed raspberries. If using gelatin, dissolve it in warm water and mix it into the raspberry mixture.
• Once the choux pastries are baked, remove them from the oven and let them cool completely.
• Use a small knife to make a hole in the bottom of each choux, and fill with raspberry cream.
• Arrange the filled choux on a serving platter and enjoy these delightful treats.