After my experimental period over Christmas - I've decided that choux pastry is my new favourite. I've got very fond memories of Choux Buns. It's something my mum and I would buy as a treat at our weekly food shop - the caramel ones to be precise. They are the epitome of decadence, naughtiness and never fail to send me into a delectable sugar coma. Having make Profiteroles and a Gateux St Honore, I decided it was time to try my hand at Choux Buns.
Chocolate and Raspberry Choux Buns
You're going to need a batch of choux pastry to start with. I haven't had a chance to write up my personal method yet, but I would recommend you follow this recipe from Delia:
For the filling....
Take one box of raspberries (saving a few for decoration) and place into a saucepan with half a cup of sugar and a dash of water. Heat this slowly until the sugar caramelises and the raspberries break down to make a coulis. Add a squeeze of lemon juice to taste.
Sieve the coulis into a bowl or jug and put to one side to cool.
Next it's time for the Chantilly cream. In a mixing bowl, pour 300ml double cream, 1 tsp vanilla paste, 100g icing sugar. Whisk until the cream is nice and think. Put in the fridge to chill.
Melt 1 large bar of dark or milk chocolate (up to your preference) in the microwave, or over a pan of simmering water. Dip the top of each choux bun into the chocolate for a nice coating and put aside to set.
Once the chocolate has set, spoon a good amount of cream into the bottom case of the choux bun, add the raspberry coulis and sandwich the chocolate covered top onto your mountain of goodness.
