Preparing Raspberry Choux au Craquelin

• In a bowl, combine the flour, brown sugar, and softened butter. Mix until you achieve a smooth dough that holds together well.
• Place the dough between two sheets of parchment paper. Roll it out to about 1/8 inch thick.
• Refrigerate the rolled-out dough for about 30 minutes until it's firm.
• In a saucepan, combine 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 flour and salt until completely combined. Return to low heat for about 2-3 minutes.
• Transfer the dough to a mixing bowl. Let it cool slightly, then add eggs one at a time, mixing well after each addition.
• Set your oven to preheat at 375°F (190°C).
• Using a piping bag fitted with a round tip, pipe small mounds onto a baking sheet lined with parchment paper.
• After removing the chilled craquelin from the refrigerator, cut it into circles slightly smaller than your choux mounds.
• Bake in the preheated oven for 25-30 minutes or until the choux are golden brown.
• In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract.
• Gently fold in the mashed raspberries into the whipped cream.
• Once the choux pastries are baked, let them cool completely before filling.
• Use a small knife to make a hole in the bottom of each choux. Fill with the raspberry cream.
• Arrange the filled choux on a serving platter and dust with powdered sugar if desired.