Recipe from Jamie Magazine
These passion berry choux buns are
almost too pretty to eat . The burst of berries balances the richness of the
cream and pastry perfectly.
Ingredients:
125 ml double cream
125 ml Greek yoghurt
4 large passion fruit
250 g fondant icing sugar
RASPBERRY CURD
300 g raspberries , plus extra to serve
3 tablespoons caster sugar
1 lemon
25 g butter
1 large free-range egg
3 large free-range egg yolks
½ teaspoon vanilla bean paste
CHOUX PASTRY
50 g butter
75 ml whole milk
100 g plain flour
1 teaspoon caster sugar
3-4 medium free-range eggs
Preparation:
For the raspberry curd, tip the
berries into a saucepan with 1 tablespoon of the sugar, 2 teaspoons of lemon
juice and a little splash of water.
Cook over a low heat for about 5
minutes, until the fruit is very soft, then push it through a fine mesh or
sieve into a heatproof bowl.
Mix the remaining sugar into the
raspberries, then add the butter and sit the bowl over a pan of simmering
water.
Stir for about 2 minutes, or until
the butter has melted and the sugar has dissolved.
In a separate bowl, beat together
the egg, yolks and vanilla bean paste, whisk in 2 to 3 tablespoons of the warm
raspberry mixture to loosen, then mix it into the remaining raspberry in the
bowl.
Cook the curd over the simmering
water for about 10 minutes, until thickened and it coats the back of a spoon,
stirring often.
Strain the mixture into a clean
bowl, cover the surface with clingfilm (to stop a skin forming) and set aside
to cool.
For the choux, preheat the oven to
180ºC/gas 4.
Dice and add butter to a pan with
the milk and 75ml of water. Place it over a low heat until the butter has
melted, then increase the heat to bring the mixture to a rolling boil.
Remove the pan from the hob (turn
down the heat to low). Sift and beat in the flour, along with the sugar and a
pinch of sea salt.
Keep beating until the mixture is
smooth, glossy and comes away from the sides of the pan.
Flash the pan on the hob for about
30 seconds, stirring constantly, to dry out the mixture a little. Take it off
the heat, tip the mixture into a clean bowl and leave it to cool for 5 minutes.
Beat the eggs, then gradually add
them to the choux mixture, mixing well between each addition. You may not need
all of the egg – just enough so the mixture drops reluctantly from the spoon.
Line a baking tray with greaseproof
paper, then drop rounded teaspoonfuls of the choux batter onto it, leaving
space between each to allow for expansion.
Bake them on the middle shelf of
the oven for about 20 minutes, or until golden and doubled in size.
Pierce the bottom of each bun with
a skewer to release the steam and return them to the oven for a further 2
minutes.
Transfer to a wire rack to cool
completely.
In a bowl, whip the double cream
and Greek yoghurt until it holds firm peaks, then fold in the raspberry curd
until it holds soft peaks – don’t over-fold as this will make it hard to pipe
into the buns.
Scoop the filling into a piping bag
fitted with a plain nozzle. Cut a small hole underneath each choux bun and fill
with the raspberry cream.
To make the glaze, scoop the
passion fruit pulp into a sieve set over a bowl, pushing as much juice though
as you can.
Whisk the fondant icing sugar into
the juice until smooth and the icing holds a ribbon trail.
Carefully spoon the passion fruit
icing over each bun and leave to set for 5 minutes before topping with a fresh
raspberry and a few rose or raspberry sprinkles, if you like.
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