Ginger-Lemongrass Choux Pastry

seriouseats.com

Rochelle

subheading: For the Craquelin:

3 ⅓ cups (100 grams) cornflakes

⅓ cup (50 grams) all-purpose flour

5 tablespoons (100 grams) maple sugar

¼ teaspoon (1.5 grams) fine sea salt

1 stick (4 ounces / 113 grams) unsalted butter, softened

subheading: For the Choux Pastry:

1 stalk lemongrass, smashed and cut into ¼-inch pieces

1 (3-inch) piece fresh ginger (about 3 ounces / 85 grams), peeled and cut into ¼-inch thick slices

1 ¾ cups (450 grams) whole milk

½ cup (120 grams) heavy cream

2 ⅓ cups (350 grams) all-purpose flour

5 tablespoons (50 grams) buttermilk powder

2 sticks (8 ounces / 225 grams) unstalted butter, sliced

¼ cup (50 grams) granulated sugar

¾ teaspoon (4.5 grams) fine sea salt

9 large eggs

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