Ginger Lemongrass Choux Pastry Recipe

Ingredients

• For the Craquelin:
• 3 1/3 cups (100 grams) cornflakes
• 1/3 cup (50 grams) all-purpose flour
• 5 tablespoons (100 grams) maple sugar
• 1/4 teaspoon (1.5 grams) fine sea salt
• 1 stick (4 ounces / 113 grams) unsalted butter, softened
• For the Choux Pastry:
• 1 stalk lemongrass, smashed and cut into 1/4-inch pieces
• 1 (3-inch) piece fresh ginger (about 3 ounces / 85 grams), peeled and cut into 1/4-inch thick slices
• 1 3/4 cups (450 grams) whole milk
• 1/2 cup (120 grams) heavy cream
• 2 1/3 cups (350 grams) all-purpose flour
• 5 tablespoons (50 grams) buttermilk powder
• 2 sticks (8 ounces / 225 grams) unstalted butter, sliced
• 1/4 cup (50 grams) granulated sugar
• 3/4 teaspoon (4.5 grams) fine sea salt
• 9 large eggs

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