Featured Recipe
Choux Bun
Choux Bun
- 200g Anchor Milk
- 300g Anchor Unsalted Butter
- 200g water
- 1g salt
- 380g plain flour
- 650g egg
You will need:
1.
Bring the milk, water, butter & salt to the boil.
2.
Whilst boiling add the flour and mix through to form a roux and cook the roux out over a medium heat for 2 minutes.
3.
Remove from the heat and add to the mixer with a paddle attachment and mix gently to cool down to blood temperature.
4.
Add the egg gradually.
5.
Pipe into desired sizes and then top with crumble topping and bake at 165°C for 30–40 minutes.
Mango and Vanilla Bean Filling
- 100g Anchor Cream Cheese
- 200g Anchor Whipping Cream
- 25g lime juice
- 45g icing sugar
- 200g mango puree
- 5g vanilla paste
You will need:
1.
Soften the cream cheese and then blend through the icing sugar
2.
Whisk in the mango puree and lime juice.
3.
Whisk the cream and vanilla to soft peaks and then fold into the cream cheese mixture.
Crumble Topping
- 180g Anchor Unsalted Butter
- 220g caster sugar
- 220g plain flour
- 2g salt
- 5g desiccated coconut
You will need:
1.
Rub the butter into the dry ingredients until a smooth dough is formed.
2.
Cover with cling film and chill for 30 minutes.
3.
Roll out the crumble between a sheet of greaseproof paper to approximately 3–4mm and cut into discs – reserve these in the chiller to place onto pped choux pastry before baking.