Choux Buns
Craqueline
Vanilla Pastry Cream
Strawberry Compote
Choux Buns
Preheat oven to 230C.
Place milk, butter salt and sugar into a medium pot and bring to the boil. Once boiling take off the heat and add in sieved flour in one go and mix well until all the flour is incorporated. Place back onto the heat and continue to mix with a spatula vigorously until a thin layer of film appears on the bottom of the pot and you start to hear crackling. Take off the heat and place into a stand mixer bowl with the paddle attachment, add eggs slowly at first and then increase the speed. Once the dough starts coming together, appears glossy and creates a v shape then lifted up at the end of the paddle, the dough is ready to be pipped
Fill piping bags with the nozzle of your choosing, on a try lined with a non stick mat begin to pipe large dollops of dough in one continuous motion and place disk of craqueline on top of each choux bun. Once all buns are piped, place into the oven at 200C and then quickly turn down the heat to 170C bake for 10-15 minutes until doubled in size and golden brown
Leave to cool on a wired rack, create a hole in the bottom of each bun and fill with the strawberry compote and vanilla pastry cream
Craqueline
Mix all ingredients together in a stand mixer with the paddle attachment. Spread between two pieces of greaseproof, roll out thin with a rolling pin and cut out desired shapes. Place on top of piped choux buns before they go into the oven.
Vanilla Pastry Cream
Bring milk, double cream and the vanilla pods with the seeds scraped to the boil in a medium pot on a medium heat and infuse for 10 minutes. Put back on the heat and bring to the boil.
In a separate bowl whisk together egg, sugar and custard powder. Pour hot cream through a sieve onto egg mixture in 3 parts, whisk together. Tip back into the pot and constantly whisk until it’s thicken and large bubble appear. Take off the heat and add the butter and marscapone and whisk together.
Leave to set in the fridge with contact film to stop it from forming a skin. Before using, blitz with a hand blender, fill piping bags.
Strawberry Compote
Place strawberries, sugar lemon juice and lemon zest into a medium pot on a low-medium heat and cook down until thickens, stirring periodically throughout.
