Wednesday, 18 February 2015

Caramel Cream Choux Buns


I started with the basic cream puff recipe from the Cakes from the Cauldron book but filled them with a caramel cream and covered them in melted Caramac and chocolate...

Caramel Cream Choux Buns

For the choux pastry:
115g (4 oz) plain flour
Pinch of salt
115g (4 oz) butter, diced
300ml (10 ½ fl oz) water
4 eggs, beaten

For the filling:

Large tub of double or whipping (heavy) cream
Two tablespoons caramel spread (I used Lotus Biscoff)

For the topping:
Three Caramac (caramel) bars
6 squares milk chocolate


Preheat the oven to 220C/425F/Gas mark 7. Oil a non stick baking sheet.

Sift the flour and salt into a bowl.

Put the butter and water in a saucepan and bring to the boil, as soon as the butter has melted take the pan off the heat and tip in the flour. Beat vigourously with a wooden spoon for a couple of minutes over a low heat until the mixture is smooth and glossy and comes away from the sides of the pan. Remove from the heat and add in the eggs a little a time, beating after each addition. Once the eggs have all been beaten in the dough should be smooth and glossy.

Put spoonfuls of the mixture onto the baking sheet space them apart as they will grow. Bake for 25 minutes or until dry and crisp. Take them out of the oven and very quickly stick a skewer into each one to allow the steam to escape, put them straight back into the oven for five minutes (with the heat switched off), leaving the oven door open slightly. Cool on a wire rack.

For the filling, whisk the double cream until stiff and then mix in the caramel spread.  Pop the cream into a piping bag.

Make a small hole in each puff and fill with cream.

For the topping melt the Caramac and milk chocolate together until smooth and runny, I did this in the microwave.  Then drizzle over the top of each bun.

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