Delicious raspberry and chocolate choux buns with crème légère to brighten any day! These are crispy shells filled with creamy, cool custard. What’s not to love? If you would like to see how I made these choux, please click the link below.
https://www.youtube.com/@thuycooks
Makes 12 raspberry choux and 12 chocolate choux
INGREDIENTS
For the choux:
125ml full fat milk
125ml water
115g unsalted butter cut into cubes
1/4 tsp salt
1 tsp caster sugar
140g bread flour (sieved)
230g eggs (about 5 medium eggs)
For the crème légère:
660g full fat milk
1 vanilla pod (split in half with the seeds scraped out) or 1 tbsp vanilla bean paste
8 medium egg yolks
140g caster sugar
Pinch of salt
80g plain flour
200g cold double cream
For the chocolate ganache:
100g dark milk (45–55%) chocolate, chopped
100g double cream
Pinch of salt
For the decoration:
2 tbsp icing sugar (sieved)
450g raspberries (36 for the filling)
6 raspberries cut into half for decoration
METHOD
To make the crème pâtissière, place the vanilla pod, seeds or vanilla paste, and milk into a saucepan and heat over a medium heat. Remove from heat when small bubbles form around the edge of the pan.
While the milk is heating, in a large bowl, whisk the egg, salt and sugar until smooth. Add the flour and whisk vigorously to make a smooth paste.
Remove the vanilla pod. Pour the milk slowly over the paste whisking continuously, then pour the mixture back into the pan.
Cook over a medium heat, whisking constantly until the mixture becomes thick. Once it thickens, watch out for bubbling (or burbling). Once you see a bubble, keep whisking for one minute to cook out the flour.
Remove from the heat and pour the crème pâtissière into a clean, large bowl. Cover the surface with cling film to prevent a skin forming. Leave to cool and then refrigerate until cold.
Preheat the oven to 200C/180C fan/gas 6. Place a tray of hot water in the bottom of the oven. Line baking trays with non-stick baking paper.
Add milk, water, salt and sugar to a saucepan. Gently melt but do not boil. Once the butter is melted, bring to the boil and take the pan off the heat.
Add the bread flour all in one go. Mix vigorously using a spatula smoothing out any lumps for a smooth mashed potato consistency.
Place back on a low/medium heat and keep stirring (and mashing against the side of the pan) for 5 minutes to dry out the mixture. Make sure you can hear a sizzle.
Cool in a stand mixer bowl, spreading the mixture up the sides and leave until the bowl is no longer hot to the touch.
Put into a stand mixer and slowly add the beaten eggs. Halfway through, scrape the bowl. The mixture will be smooth and glossy when finished. The mixture should hang in a V shape.
Place the mixture into a piping bag with a plain round nozzle. Pipe 24 medium choux onto baking sheets lined with non-stick baking paper secured at the corners with some choux paste.
Dip a finger in water and smooth down the tips. Sprinkle or spray a little water over the trays.
Bake in a pre-heated oven for 25–30 minutes or until golden. Do not open the oven door until the choux have fully risen.
Remove the trays from the oven and dispose of the water tray. Poke two small holes in each choux to release the steam. Return to the oven for 5–8 minutes until completely dried out. Then turn off the oven leaving the door ajar to cool completely. The buns should be crisp and sound hollow when you tap them.
Whisk the cold crème pâtissière until smooth. Whisk double cream to a soft peak. Combine to make crème légère and place in a piping bag.
For the raspberry choux, cut off the top. Pipe the crème légère into the shell. Add three raspberries. Place the top back and liberally dust with icing sugar (using a mini sieve).
To make the chocolate ganache. Place the double cream into a bowl, cover and microwave for about 40–60 seconds (or just to the boil). Add the chocolate, salt and leave for a minute. Then stir until smooth.
For the chocolate choux, pipe crème légère into the shell. Dip the top into the chocolate ganache.
TIP
Instead of crème légère, you can fill the choux buns with crème Chantilly. Place the ingredients listed below into a bowl and whip until there are soft peaks. Do not over-whip the cream!
400g cold double cream
2 tbsp icing sugar, sieved
1 tsp vanilla bean paste or extract
Thuy Hoang
MasterChef UK Quarter Finalist 2023
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