A Valentines Day Treat- Choux Buns with White Chocolate, Raspberry and Lemon
Why not treat your loved one to something special this Valentines Day?
Choux Buns with White Chocolate, Raspberry and Lemon
For the choux pastry
- 100ml milk
- 100ml water
- 80g salted butter
- 10g sugar
- Pinch salt
- 120g plain flour
- 4 eggs, lightly beaten
For the craquelin topping
- 90g cold, salted butter
- 110g soft light brown sugar
- 110g strong white flour
For the raspberry mousse
- 125g raspberries
- 50ml water
- 30g salted butter
- 125g caster sugar
- 4 egg yolks
- 70g double cream, whipped
For the lemon syllabub
- 290ml double cream
- Finely grated zest of 1 lemon
- Juice of 2 lemons
- 4 tablespoons sweet white wine
- 2 tablespoons icing sugar, sieved (or to taste)
For the white chocolate crème patisserie
- 200ml milk
- 1 vanilla pod, seeds only
- 60g caster sugar
- 15g custard powder
- 2 egg yolks
- 25g white chocolate
- 8 raspberries, sliced into 3 rings each
- 30g white chocolate, roughly chopped
- Small mint leaves or lemon verbena leaves to garnish
- Lemon zest or candied lemon peel to garnish
- Preheat the Miele oven to Fan Plus 190°C. To make the choux pastry, place the milk, 100ml
water, butter and 10g sugar in a medium sauce pan. Bring to the boil then remove from the heat
and shoot the flour in to the milk mixture. Stir vigorously with a large spoon to make a thick paste
which comes away from the sides of the pan. Return to a low-medium heat for 1-2 minutes. Remove
from the heat and allow to cool slightly.
- Add the eggs a third at a time to the paste, stirring vigorously to incorporate all the egg each time.
The mixture may not need all of the egg but it should be of a good piping consistency to hold shape
on the baking tray. Transfer the mixture to a piping bag with a 1cm nozzle. Pipe 2cm dots of the
choux pastry on to the baking tray (makes approx. 40).
- For the craquelin topping, place the cold butter, brown sugar and strong white flour into a bowl of
a free standing mixer. Using a plastic paddle, mix everything together until it resemble breadcrumbs.
- Bring the mixture together. Roll out the craquelin pastry between 2 sheets of greaseproof paper
until 2mm thick. Transfer to a freezer until hard.
- Cut 2 cm circles out of the craquelin pastry and place one on each choux pastry dot. Bake in the
oven on Fan Plus 190°C for 15-20 minutes until risen and golden.
- Once finished, cut a small hole in the bottom of each choux bun and place back into the warm
oven. Leave the door propped open and allow the choux buns to dry out as the oven cools.
- For the raspberry mousse, place the raspberries and water into a small saucepan. Cook for 5
minutes or until the raspberries have broken down. Pass the raspberry mixture through a fine sieve,
leaving only the seeds behind. Place the raspberry puree back into the saucepan on a medium
heat. Add the butter, and whisk until melted.
- Whisk the caster sugar and eggs yolks together in a medium bowl. Pour the raspberry mixture
over the egg and sugar whilst continually whisking.
- Return to the pan and cook on a low heat until the raspberry curd is thick and coats the back of
the spoon. Transfer the mixture to a bowl and leave to cool completely. Once cool, remove a few
tablespoons of the curd and set aside for garnishing, fold in the whipped cream to the remainder in
the bowl. Leave in the fridge. Once cool transfer to a piping bag,
- For the lemon syllabub, place the cream in a large bowl with the lemon zest. Whisk the cream
until holding shape, adding lemon juice, wine and icing sugar at intervals. Leave in the fridge to chill.
Once chilled, transfer to a piping bag.
- For the white chocolate crème patisserie, using a medium sized saucepan, bring the milk and
seeds from the vanilla pod to just below the boil. In a medium bowl, mix together the caster sugar,
custard powder and egg yolks.
- Once the milk mixture is hot, pour over the egg mix and whisk well whilst pouring.
- Transfer the custard mixture back to the pan, and keep on a low-medium heat. Continue
whisking whilst the custard thickens. Taste the custard to see if it is ready; if the mixture still tastes
floury, continue to cook. The mixture will be very thick when ready. Stir in the chopped white
chocolate until completely melted through the custard.
- Transfer to a bowl and keep refrigerated until chilled and set. Transfer to a piping bag.
- When ready to serve, fill 9 of the choux buns with raspberry mousse, 8 with lemon syllabub and
8 with white chocolate crème patisserie. Leave these to one side.
- Using the reserved raspberry curd, decorate the plate as desired, or spread a line across the
plate using a small pallet knife.
- Place one of each flavour choux bun on each plate, on top of the raspberry curd.
- Garnish with the chopped white chocolate, sliced raspberries, mint or lemon verbena leaves and
lemon zest or candied peel.
Blog Post written by: Chloe Hartnup, Junior Kitchen Designer at Jones Britain Kitchens & Recipe a promotion of Miele, Miele Der Kern