Fruit-filled choux buns with caramel sauce

Fruit-filled choux buns with caramel sauce

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins - 25 mins

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (using 142ml cream)

kcalories
589
protein
7g
carbs
34g
fat
48g
saturates
27g
fibre
2g
sugar
21g
salt
0.75g

Ingredients

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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Method

  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.
  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.
  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.
  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.
  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.
  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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Comments

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Rachel1195's picture
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Mmmmmmmmm! You've got to try this to believe how nice it is!

josie9's picture
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Have made this a few times and it's lovely especially the sauce which i have used for other things too

vallumfarmshop's picture

we have a high quality farm shop in northumberland, this went down a storm with our regulars and was a great success on outside catering events

cuddihyd's picture
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Used this recipe several times. My family love the recipe, I tend to warm the blueberries to soften with some sugar and serve with the blueberry juice instead of the toffee sauce.

daveheadon's picture
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Very more-ish!

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