For the Craquelin (Crispy Topping)
Ingredients:
75g butter
90g demerara sugar
90g all-purpose flour
Instructions:
Mix all the ingredients and roll out the dough between two sheets of parchment paper.
Freeze and cut into circles approximately 2cm in diameter. Keep frozen until ready to use.
For the Brazil Nut Cream
Ingredients:
1L milk
100g butter
120g sugar (for the milk mixture)
200g Brazil nut paste
320g egg yolks
80g cornstarch
120g sugar (for the egg yolk mixture)
320g whipped heavy cream
Instructions:
Bring the milk, butter, and 120g of sugar to a boil.
In a bowl, whisk the egg yolks with 120g of sugar and the cornstarch.
Gradually pour the hot milk mixture over the egg yolks to temper them, mixing well. Return the mixture to the saucepan.
Cook, stirring constantly, until thickened. Add the Brazil nut paste and mix until smooth and fully incorporated.
Continue cooking, stirring constantly, until the cream reaches a thick consistency.
Transfer to a shallow dish and cover with plastic wrap directly touching the surface. Refrigerate until completely chilled.
Transfer the chilled cream to a bowl and whisk until smooth. Gradually fold in the whipped cream. Set aside until ready to fill the choux pastries.
Choux Pastry
Ingredients:
250g water
250g milk
225g butter
12g salt
12g sugar
220g all-purpose flour
55g Concepta Babaçu Flour
500g eggs
25g warm milk, if needed, to adjust the dough consistency
Instructions:
In a saucepan, bring the water, milk, butter, salt, and sugar to a boil.
Once boiling, add both flours at once and stir quickly to prevent lumps. Cook the dough until it pulls away from the bottom of the saucepan and becomes sufficiently dry.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix until the steam has dissipated. Add the eggs in three additions, followed by the warm milk if necessary to achieve the correct dough consistency.
Using a piping bag fitted with a medium round tip, pipe small mounds of dough (approximately 3cm in diameter) onto a silicone baking mat or Teflon baking sheet. Place a frozen craquelin disc on top of each mound.
Bake in a preheated oven at 180°C (356°F) until golden brown and the structure is set. Reduce the oven temperature to 160°C (320°F) and continue baking until the pastries are completely dry.
Remove from the baking tray and allow to cool on a wire rack. Fill with the Brazil nut cream using a piping bag and dust with powdered sugar before serving.