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Fruit-filled choux buns with caramel sauce

• Jane Hornby

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Serves 6

More effort

Prep: 15 mins

Cook: 20 mins - 25 mins

A star rating of 4.5 out of 5.6 ratingsRate

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Wickedly sticky, this delicious caramel pastry dish is perfect for a summer pudding

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

• 85g butter

• 100g plain flour

  sifted

• pinch salt

• 3 eggs

  beaten

For the caramel sauce

• 50g butter
• 5 tbsp soft brown sugar
• 142ml carton double cream

For the filling

• 142 or 284 ml carton double cream

  depending on how creamy you like them

• 1 tbsp icing sugar

  sifted

• 3 tbsp dessert wine

  (sweet Muscat works well)

• 2 peaches

  stoned and sliced

• 150g pack blueberries

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Nutrition: per serving (using 142ml cream)

• kcal589

• fat48g

• saturates27g

• carbs34g

• sugars21g

• fibre2g

• protein7g

• salt0.75g

  low

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Method

• step 1

  Have a set of electric beaters ready to go. Put the butter and 200ml cold water into a medium saucepan and bring to a rolling boil. Take off the heat and immediately tip in the flour and salt. Beat for 30 secs or until you have a smooth paste that leaves the sides of the pan. Tip onto a dinner plate, spread out and leave to cool.

• step 2

  Heat oven to 200C/fan 180C/gas 6 and line a large baking sheet with non-stick baking paper. Once the paste has cooled, return to the pan. Add the eggs a little at a time and, using the beaters, totally incorporate the egg before adding the next batch. Keep going until you have a smooth, glossy paste that drops easily from a spoon.

• step 3

  Using two dessertspoons, spoon the mix onto the sheet in 6 large even, round-ish blobs. Bake for 20-25 mins, until dark golden and risen. When cool enough to handle, poke a small hole in the bottom of each using a knife or teaspoon handle (this lets the steam out, preventing them from getting soggy). Return to the oven for 5 more mins, then cool on a wire rack. At this point, the buns can be cooled and kept in an airtight container for up to 3 days, or frozen for up to a month. Refresh in a hot oven for 5 mins and cool before using.

• step 4

  To make the sauce, heat all the ingredients together in a small pan for 5 mins, stirring now and again until silky and smooth.

• step 5

  For the cream filling, softly whip the cream, sugar and wine together in a large bowl – stop before it’s completely whipped, as it will continue to firm up as you fill the buns.

• step 6

  Split the buns along the middle. Spoon in the cream, tuck in slices of peach and a few blueberries and serve straight away with a drizzle of the caramel sauce.

Recipe from Good Food magazine, August 2006

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A star rating of 4.5 out of 5.6 ratings

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