Fruit-filled choux buns with caramel sauce
Wickedly sticky, this delicious caramel pastry dish is perfect for a summer pudding
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 20 - 25 mins
- 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.
- 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.
- 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.
- To make the sauce, heat all the ingredients together in a small pan for 5 mins, stirring now and again until silky and smooth.
- 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.
- 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.
Per serving (using 142ml cream)
589 kcalories, protein 7g, carbohydrate 34g, fat 48 g, saturated fat 27g, fibre 2g, sugar 21g, salt 0.75 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2412/
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Ingredients
FOR THE PASTRY
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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 20 - 25 mins
Make ahead or freeze
Ingredients
FOR THE PASTRY
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
Per serving (using 142ml cream)
589 kcalories, protein 7g, carbohydrate 34g, fat 48 g, saturated fat 27g, fibre 2g, sugar 21g, salt 0.75 g
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