Iced Choux Buns


There is nothing I love more than Choux, its my favourite of all pastries to work with and last week I made some iced choux buns for a going away party in work. I think everyone in work liked them aswell as the girls in Joanne's office so whilst I am looking after what I eat, I think I am finally able to make desserts for others now without tasting what I have just made. Trust me it takes alot of my will power and determination not to eat them.

Iced Choux with white chocolate ganache filling

Ingredients

Choux Pastry

¼ litre water
Pinch of salt & sugar
100g butter
125g strong flour (Orange label Odlums)
4 eggs

White choc Filling

400g of crème fraiche
360g of white chocolate

Chocolate Glaze

200g white fondant 
1–2 tsp water

Method

Choux Pastry

1) Bring the water, sugar and butter to the boil in a saucepan. Remove the heat.
2) Add the sieved flour and mix with a wooden spoon.
3) Return to the heat and stir continuously until the mixture comes away from the side of the pan.
4) Remove from the heat allow to cool for about 4-5mins. Pre heat the oven to 220c/200c Fan.
5) Gradually at the beaten eggs, mixing well. The mixture should be a dropping consistency.
6) Pipe into small rounds on a greased baking tray. If there is a peak on the choux buns, lightly dab with cold water, tapping down the peak.
7) Bake for 30 mins. Remove and allow to cool.

White Choc Ganache

1. Melt the white chocolate in a bowl set over a pan of boiling water.
2. Once melted remove from the heat , add the crème fraiche and bring together into a ganache.
3. Allow to set for at least 2 hours.

Poke a small hole in the botton of each choux bun and pipe in the ganache.

Glaze

In a wide saucepan over a low heat, gently warm the fondant to make it easier to work with. Stir in water until evenly combined. One at a time, dip the top of each choux into the mixture to glaze. Place on a board or rack and allow to set in the fridge before serving.



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