These choux buns can be made big or small. They can be served as a dessert or a dainty afternoon tea pastry. You can even make a tower of them as a celebratory centerpiece for a real occasion. What’s more is you can fill them with your favorite flavours.
Some examples might be Poached rhubarb and lemon cream, pear and salted caramel with toasted pecans, fresh berries and cream, Chocolate mousse and chocolate sauce. The delicious combinations are endless.
Cracklin for choux – this is the crunchy bit on the top. You can colour it if you like with matcha tea powder (green) raspberry powder, (pink) or cocoa powder (brown)
|
Ingredients |
Unit |
Quantity Gross |
|
Demerara sugar |
G |
160 |
|
Plain flour |
G |
160 |
|
Butter |
G |
135 |
Method
Mix the sugar, flour and butter together to make a dough. Roll into thin sheets, 3m thick between grease proof paper and freeze to harden. Then cut out discs 4cm diameter and keep in the freezer until you are ready to use them.
Name of Dish: Choux bun
|
Ingredients |
Unit |
Quantity Gross |
|
Egg (medium) |
G |
225 |
|
water |
G |
125 |
|
milk |
G |
125 |
|
butter |
G |
100 |
|
flour |
G |
150 |
|
salt |
G |
5 |
|
sugar |
G |
5 |
Method
Put milk, water butter sugar and salt into a sauce pan and bring to the boil so that the butter has melted. Mix in the flour and cook out for a few minutes so that it leaves side of pan.
Transfer this to the mixer and using the paddle attachment start adding the eggs. You might not need all the egg!
Pipe out onto flat trays lined with non stick paper, using a 1cm round nozzle, and then place a disc of crackling on top of each. Bake at 180c, 20 mins, vent closed. Open the door to let the steam out. Then a further 10 minutes with vent open.
White chocolate ganache
|
Ingredients |
Unit |
Quantity Gross |
|
White chocolate |
G |
250 |
|
Double cream |
G |
200 |
Method
Heat the double cream to a simmer and pour onto the white chocolate to melt. Stir until melted and fully emulsified then cling film directly against the mix and cool.
Salted pistachios for choux bun
|
Ingredients |
Unit |
Quantity Gross |
|
Pistachio nuts |
G |
50 |
|
Sea salt |
G |
0.5 |
|
Egg white |
G |
3 |
|
Sugar |
G |
10 |
Method
Roughly chop the pistachios and mix with the other ingredients. Spread out onto a nonstick matt and bake at 160c until golden and crisp when cool. Re chop if necessary.
Chantilly cream
|
Ingredients |
Unit |
Quantity Gross |
|
Double cream |
g |
250 |
|
Caster sugar |
G |
25 |
|
Rose essence |
tsp |
0.5 |
Method:
Whisk together until cream is stiff enough to hold its shape.
Cut cooked and cooled choux bun in ½. Pipe some of your white chocolate ganache into the bottom, followed by your crème Chantilly. Decorate cream with berries of your choice and finally add the salted pistachios and then your choux pastry lid. Dust with icing sugar and serve.
