The perfect treat for any day of the week.
Yummy choux buns, filled with perfectly whipped cream and topped with a thick glossy coat of chocolate sauce.
If that doesn't make you drool then this probably will ...
Ingredients:
For the Choux pastry:
60 grams Plain flour
50 grams Unsalted butter
2 large Free Range Eggs
150ml Water
For the chocolate sauce:
100 ml Double Cream
200 grams Dark Chocolate
2 tbsp Golden Syrup
25 grams Unsalted Butter
For the Filling:
300ml Double Cream
2 tbsp Vanilla Extract
Method:
1. Pre-heat the oven at 220 degrees or gas mark 7. Then line two baking trays with baking paper.
2. Sift the 60 grams of flour into a medium sized bowl.
3. In a saucepan melt 50 grams of unsalted butter with 150 ml of water on a medium heat. Once it begins boiling remove it from the heat.
4. Add the sifted flour to the butter and water mixture, combine until it forms a soft smooth ball. Leave the mixture to cool for 15-20 minutes.
5. Once the mixture has completely cooled, gradually add the eggs mixing in between to form a silky smooth batter.
6. Place the batter into the a piping bag with a round piping nozzle.
7. On the prepared baking trays, pipe 16 golf ball sized circles.
8. Bake for 20 minutes, until golden. Remove them from the oven and make a cross on the bottom of each choux bun with a sharp knife. Place it back into the oven for another 2 minutes to crisp up.
10. For the filling, whisk 300ml of double cream with the 2 tbsp of vanilla extract in a large bowl to form soft peaks.
11. Gently heat the 200 grams of dark chocolate, 2 tbsp golden syrup, 25 grams butter and 100ml of cream in a sauce pan. Continuously stirring to ensure the mixture doesn't burn. Once it has melted and formed a smooth mixture remove form the heat.
Let me know in the comments if you've tried the recipe! I'd love to know.
Recipe from: Step-by-step desserts
Recipe from: Step-by-step desserts
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