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Fruit-filled choux buns with caramel sauce

Fruit-filled choux buns with caramel sauce

A star rating of 4.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 6

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

  • Freezable
Nutrition: per serving (using 142ml cream)
low insalt0.75g


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


  • 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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