Taro Craquelin Cream Puffs

Still had leftover taro lying around. I've also upgraded my lens! The sharpness makes such a difference.

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Music: Epidemic Sound
Breakfast on the Balcony - Franz Gordon
Renew, Fresh Perspective - Megan Wofford
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Equipment I use:
Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Neewer Portable 5 in 1 Reflector (120cm x 180cm)
Software: Premiere Pro CS6

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Makes 11-12 jumbo sized cream puffs
Ingredients:

Craquelin
50g butter, softened
40g sugar
¼ tsp. ube extract
50g flour

Cream butter and sugar. Add ube extract. Stir in flour.
Roll on parchment, 4mm thick. Chill 1 hour.
Cut 5cm diameter circles.

Choux Pastry
120g water
60g butter
Pinch salt
70g flour
2 eggs

On low medium heat, heat water, butter and salt and bring to boil.
Turn heat low, add flour. Stir until mixture becomes a dough. Allow to cool for 15 minutes.
In a large bowl, beat the mixture to release steam.
Add 1 egg, then beat until smooth.
Add 2nd egg and beat until smooth.
Pipe 4cm diameter circles, add chilled craquelin circles on top of piped choux.
Bake in a preheated 375F oven 20-25 minutes. After baking, allow to cool in the oven slightly open for 20 minutes.

Taro Cream
400g taro, raw
90g sugar
10g vanilla
480g cream

Steam raw taro 20 minutes.
Mash taro while still warm. (Use a food processor if you want extra smooth cream.) Add sugar and vanilla. Allow to cool.
In another bowl, beat cream to medium peaks. Add mashed cooled taro and beat until smooth.
Fill piping bag and fill completely cooled choux puffs.

Garnish
Leftover Taro Cream
Leftover craquelin (roll 4mm thick, bake 350 for 8 minutes)