For the recipe Vanilla and White Chocolate Choux Buns
|50 g||Lightly Salted Butter (2 oz)|
|65 g||Plain Flour (2 1/2 oz)|
|Medium Egg x 2 Beaten|
|150 g||Dr. Oetker Fine Cooks' White Chocolate (x 2 bars)|
|15 g||Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (1/2 oz)|
|Dr. Oetker Madagascan Vanilla Grinder|
|200 ml||Double Cream (7fl.oz) at room temperature|
Preheat the oven to 200°C (180°C fan oven, 400°F, gas mark 6). Line a large baking tray with baking parchment. Put the butter in a saucepan with 150ml (1/4 pt) water.
Heat gently until melted then bring to the boil. Turn off the heat and immediately mix in the flour, beating well until thick, glossy and smooth – the mixture should form a soft ball of dough in the saucepan. Transfer to a heatproof bowl and cool for 10 minutes.
Gradually whisk in the eggs to make a thick, sticky mixture. Spoon into a piping bag fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe 12 x approx. 5cm (2inch) diameter mounds on the baking tray. Bake for 25 minutes until puffed up, golden and crisp. Carefully slit the side of each bun with the point of a knife to allow the steam to escape and return to the oven for a further 2 minutes to crisp. Transfer to a wire rack to cool completely.
To decorate, break 100g (3 ½ oz) White Chocolate into one heatproof bowl and put the Extra Dark Chocolate in another small heatproof bowl. Stand both bowls over saucepans of barely simmering water until melted.
Slice through each choux bun completely. Working on one of the choux bun tops at a time, dip the top in white chocolate and sit back on the wire rack. Put the melted extra dark chocolate into a small piping bag, snip off the end and pipe 5 or 6 small drops in a circle on top. Using a cocktail stick, drag through each chocolate drop to make a linked heart effect. Grind over Vanilla.
Repeat the covering and piping with all the choux tops. Leave aside in a cool place to set.
Meanwhile, melt the remaining white chocolate as above and remove from the water. Cool for 10 minutes. Whilst whisking the chocolate, pour in the cream and keep whisking to make a thick, glossy cream. Grind over some Vanilla and gently mix in.
Either spoon some white chocolate cream on to each of the base pieces or load the cream into a piping bags fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe some filling into each. Grind over more Vanilla and set aside.
To serve, sandwich the 2 halves of the choux buns together. Your choux buns are now ready to serve and enjoy!
1 serving = 49g
These buns are best filled and served as soon as possible to enjoy the pastry at its crispest.
|Per serving||Per 100g/ ml|