Hojicha Strawberry Cream Puffs

Servings 20 puffs

Process the strawberries in a food processor until they are a smooth puree.
Combine the strawberry puree with the lemon juice and sugar in a medium saucepan.
Cook over medium heat until reduced by about half. Strain into a container and let cool.
Combine ¾ cup (172g) of the milk with half of the sugar in a small saucepan. Heat on the stove over medium heat until the sugar is dissolved and bubbles appear on the edge of the pan.
Meanwhile, whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl.
Whisk the cornstarch and remaining ¼ cup (46g) milk in a small bowl and then add to the egg yolk mixture, whisking to combine.
Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Return the entire mixture to the saucepan. Stir in the strawberry puree and cook over medium heat, whisking constantly until the mixture thickens. Stir in the vanilla extract.
Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface, and refrigerate until needed.

Place butter, brown sugar, flour, and hojicha powder and process until combined and smooth.
Place the dough between two sheets of parchment paper and roll the dough to about ⅛" thick.
Chill the dough in the refrigerator while you make the cream puffs.

Preheat oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Combine milk, water, butter, sugar and salt In a heavy bottomed medium saucepan and heat on medium high.
Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball.
Continue stirring for another 3-4 minutes until it is completely smooth and soft.
Transfer the dough into a bowl of a stand mixer fitted with the paddle attachment and beat to cool it down slightly. Add in four eggs one at a time, beating after each egg has been added to incorporate it into the dough. The dough should be very thick and shiny but not liquidy.
Transfer the dough to a pastry bag fitted with a 1 inch plain tip. Pipe out mounds of dough about 2 inches wide and inch high on the prepared baking sheet, spacing about 2 inches apart.
Take out the craquelin dough from the refrigerator. Using a round cookie cutter about the same diameter of the puffs, cut out circles of the dough and set them on top of the puffs.
Bake in oven for about 40 minutes, rotating halfway through. The puffs should turn golden brown and be dry to the touch. It's easier to underbake than to overbake; make sure they are dry before taking out.
Place sheet on a wire rack and let puffs cool before slicing in half. Pull out any underbaked bits still inside.

Place whipping cream, confectioner's sugar, and food coloring as desired in a stand mixer bowl fitted with whisk attachment.
Whip the cream in a stand mixer with the whisk attachment until soft peaks form.
Gently fold the whipped cream into the strawberry pastry cream.
Place whipped cream into a pastry bag fitted with a star tip.
Fill bottom halves of puffs with whipped cream. Place cream puff top halves on the cream. Serve immediately.