How to Make Choux Pastry Buns with Sweet Cream Filling

Indulge your sweet tooth with this exquisite recipe for Choux Pastry Buns filled with luscious sweet cream and crowned with a glossy Belgian chocolate fondant. Choux pastry, known for its light and airy texture, forms the perfect vessel for the rich and velvety cream filling. The finishing touch of a decadent chocolate fondant takes these buns to a new level of dessert elegance. This recipe brings together the classic technique of making choux pastry with the luxurious combination of sweet cream and Belgian chocolate fondant.

Each bite promises a symphony of textures and flavours, making these choux pastry buns a show-stopping dessert for any occasion. Treat yourself and your loved ones to the magic of homemade pastries with this indulgent recipe.

Serving: 4 Buns

Ingredients

Choux Pastry

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 large eggs
  • A pinch of salt

Sweet Cream Filling

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Belgian Chocolate Fondant

  • 4 ounces Belgian chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup

Preparation

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Choux Pastry: a. In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. b. Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough. c. Continue stirring for an additional 1-2 minutes to cook the flour. d. Remove the saucepan from heat and let it cool for a couple of minutes. e. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. f. Transfer the dough to a piping bag and pipe four mounds onto the prepared baking sheet. g. Bake for 25-30 minutes or until the pastries are golden brown and puffed. Allow them to cool completely.
  3. Sweet Cream Filling: a. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. b. Transfer the whipped cream to a piping bag fitted with a round tip. c. Once the choux buns are cooled, carefully fill each bun with the sweet cream filling by inserting the piping tip into the base.
  4. Belgian Chocolate Fondant: a. In a heatproof bowl, combine the chopped Belgian chocolate, heavy cream, butter, and corn syrup. b. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth. c. Allow the chocolate fondant to cool slightly before spooning it over the filled choux buns.
  5. Assembly: a. Drizzle the chocolate fondant over the filled choux buns, ensuring a generous coating. b. Allow the chocolate fondant to set for a few minutes before serving.
  6. Serving: a. Place each choux pastry bun on a serving plate. b. Dust with powdered sugar or cocoa powder for an extra touch of elegance. c. Serve immediately and enjoy the delightful combination of airy choux pastry, sweet cream, and rich Belgian chocolate fondant.
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