Pomegranate Cremeux Stuffed Cream Puffs

Prepare the gelatin by whisking it in a small bowl with cold water, set aside.

In a pot, gently heat the Straus Organic Heavy Whipping Cream with the vanilla (do not let it boil). In the meantime and in a separate bowl, whisk the sugar and egg yolks well then gradually add in the warmed up cream while whisking constantly.

Return the mixture to the pot and on medium to low heat, whisk it constantly (or you will end up with cooked eggs) until the temperature reaches 80C/176F. Remove from the heat and let it cool down, then add the gelatin and pomegranate juice, cover with plastic wrap and place it in the fridge for 6h or ideally overnight.

Place the sugar and water in a pot on medium heat and let it boil gently until quantity is reduced to less than 1/3 and the color is golden (around 15 minutes), make sure you remove it from the heat as soon as it becomes golden and you pour it into another pot or bowl as it will continue to cook even when removed from heat).

Preheat oven to 425F.

In a pot, add the milk, butter and sugar and on medium heat, whisk gently until butter is fully melted. Add the flour while the mixture is hot and let it cook on low heat for 2 minutes while mixing constantly (using a spatula) until the mixture forms into a well-rounded dough (make sure you don’t leave it unattended as you don’t want the dough to cook). Set aside in a bowl and let it cool.

Whisk the eggs and gradually start adding it to the dough. Here, it is important that you gradually add the eggs as sometimes it might be a tad too much and you want to make sure you have the right consistency. Mix either using a spatula or a hand mixer and mix until your dough is smooth but thick (best way to know if the dough texture is right, is when you swipe a spatula in the mixture and the mixture forms into a v shape when holding the spatula).

Prepare a piping bag, you can either use a very large round tip (I used 2 A) or an open star one. Place it in a long cup , fold the edges of the bag down the outside of the cup, add the mixture inside and seal the bag with a food clipper.

Prepare an oven tray with parchment paper or chop pastry silicone pats. Pipe the choux pastry one by one making sure they are slightly separated. Wet your finger gently and tap on the top of each piped puff so the top doesn’t burn while baking. Place in the oven for 10 minutes at 425F then reduce to 360F without opening the oven and bake for another 20-24 min or until golden. Take it out and place each puff on a rack as soon as you can touch them and puncture it from the bottom so it doesn’t flatten out and it maintains its shape. Let it cool completely.

Once cooled, take the Cremoux from the fridge, remove the nylon and place it into a piping bag. Pipe the puffs with the cream as much as you can then dunk the top into the sugar mixture and place it back on the rack. Serve and enjoy.