Vanilla and White Chocolate Choux Buns

(0)
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

For an extra special finishing touch simply grind the vanilla grinder over the choux buns.

12 Portions

Medium 80 Minutes

Ingredients

Ingredients

For the recipe  Vanilla and White Chocolate Choux Buns

For the choux buns:

50 g Lightly Salted Butter (2 oz)
65 g Plain Flour (2 1/2 oz)
2 Medium Eggs (beaten)

To decorate:

150 g Dr. Oetker 26% White Chocolate (x 2 bars)
15 g Dr. Oetker 72% Extra Dark Chocolate (1/2 oz)
Dr. Oetker Vanilla Pod Grated
200 ml Double Cream (7fl.oz) at room temperature

preparation

Preparation

Step 1: Preheat the oven to 200°C (180°C fan oven, 400°F, gas mark 6). Line a large baking tray with baking parchment. Put the butter in a saucepan with 150ml (1/4 pt) water.

Step 2: Heat gently until melted then bring to the boil. Turn off the heat and immediately mix in the flour, beating well until thick, glossy and smooth – the mixture should form a soft ball of dough in the saucepan. Transfer to a heatproof bowl and cool for 10 minutes.

Step 3: Gradually whisk in the eggs to make a thick, sticky mixture. Spoon into a piping bag fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe 12 x approx. 5cm (2inch) diameter mounds on the baking tray. Bake for 25 minutes until puffed up, golden and crisp. Carefully slit the side of each bun with the point of a knife to allow the steam to escape and return to the oven for a further 2 minutes to crisp. Transfer to a wire rack to cool completely.

Step 4: To decorate, break 100g (3 ½ oz) White Chocolate into one heatproof bowl and put the Extra Dark Chocolate in another small heatproof bowl. Stand both bowls over saucepans of barely simmering water until melted.

Step 5: Slice through each choux bun completely. Working on one of the choux bun tops at a time, dip the top in white chocolate and sit back on the wire rack. Put the melted extra dark chocolate into a small piping bag, snip off the end and pipe 5 or 6 small drops in a circle on top. Using a cocktail stick, drag through each chocolate drop to make a linked heart effect. Grind over Vanilla.

Step 6: Repeat the covering and piping with all the choux tops. Leave aside in a cool place to set.

Step 7: Meanwhile, melt the remaining white chocolate as above and remove from the water. Cool for 10 minutes. Whilst whisking the chocolate, pour in the cream and keep whisking to make a thick, glossy cream. Grind over some Vanilla and gently mix in.

Step 8: Either spoon some white chocolate cream on to each of the base pieces or load the cream into a piping bags fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe some filling into each. Grind over more Vanilla and set aside.

Step 9: To serve, sandwich the 2 halves of the choux buns together. Your choux buns are now ready to serve and enjoy!

1 serving = 49g

Nutritional Information for the recipe Vanilla and White Chocolate Choux Buns

Per Serving Per 100 g / ml
Energy 917 kJ
219 kcal
1834 kJ
438 kcal
Fat 17.70 g 35.40 g
Carbohydrate 11.59 g 23.19 g
Protein 3.18 g 6.35 g

preparation

Preparation

Step 1: Preheat the oven to 200°C (180°C fan oven, 400°F, gas mark 6). Line a large baking tray with baking parchment. Put the butter in a saucepan with 150ml (1/4 pt) water.

Step 2: Heat gently until melted then bring to the boil. Turn off the heat and immediately mix in the flour, beating well until thick, glossy and smooth – the mixture should form a soft ball of dough in the saucepan. Transfer to a heatproof bowl and cool for 10 minutes.

Step 3: Gradually whisk in the eggs to make a thick, sticky mixture. Spoon into a piping bag fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe 12 x approx. 5cm (2inch) diameter mounds on the baking tray. Bake for 25 minutes until puffed up, golden and crisp. Carefully slit the side of each bun with the point of a knife to allow the steam to escape and return to the oven for a further 2 minutes to crisp. Transfer to a wire rack to cool completely.

Step 4: To decorate, break 100g (3 ½ oz) White Chocolate into one heatproof bowl and put the Extra Dark Chocolate in another small heatproof bowl. Stand both bowls over saucepans of barely simmering water until melted.

Step 5: Slice through each choux bun completely. Working on one of the choux bun tops at a time, dip the top in white chocolate and sit back on the wire rack. Put the melted extra dark chocolate into a small piping bag, snip off the end and pipe 5 or 6 small drops in a circle on top. Using a cocktail stick, drag through each chocolate drop to make a linked heart effect. Grind over Vanilla.

Step 6: Repeat the covering and piping with all the choux tops. Leave aside in a cool place to set.

Step 7: Meanwhile, melt the remaining white chocolate as above and remove from the water. Cool for 10 minutes. Whilst whisking the chocolate, pour in the cream and keep whisking to make a thick, glossy cream. Grind over some Vanilla and gently mix in.

Step 8: Either spoon some white chocolate cream on to each of the base pieces or load the cream into a piping bags fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe some filling into each. Grind over more Vanilla and set aside.

Step 9: To serve, sandwich the 2 halves of the choux buns together. Your choux buns are now ready to serve and enjoy!

1 serving = 49g

Nutritional Information for the recipe Vanilla and White Chocolate Choux Buns

Per Serving Per 100 g / ml
Energy 917 kJ
219 kcal
1834 kJ
438 kcal
Fat 17.70 g 35.40 g
Carbohydrate 11.59 g 23.19 g
Protein 3.18 g 6.35 g

Recipe Tags

Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No