Crackling for choux
The secret to these sumptuous choux buns is the crunchy ‘crackling’ topping made with flour, demerara sugar and butter. Make this beforehand and freeze to harden then cut out 4cm discs to pop on top of the buns just before baking.
- 160g demerara sugar
- 160g plain flour
- 135g butter
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.
- 225g medium egg (5 eggs)
- 125g water
- 125g milk
- 100g butter
- 150g flour
- 5g salt
- 5g sugar
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.
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 or a mat and then place a disc of crackling on top of each. Bake at 180c, ESSE dial guide top end of MODERATE for 20 mins, vent closed. Open the door to let the steam out. Then a further 10 minutes with vent open.
White chocolate ganache
- 250g white chocolate
- 200g double cream
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
- 50g pistachio nuts
- 0.5g sea salt
- 3 egg white10g sugar
Roughly chop the pistachios and mix with the other ingredients. Spread out onto a non-stick mat and bake at 160c, ESSE dial guide middle of MODERATE, until golden and crisp when cool. Re chop if necessary.
- 250g double cream
- 25g caster sugar
- 0.5tsp vanilla essence
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.
Recipe by Dominique Ashford, Pastry Chef.