Choux Bun

Bakery

1 min read

Ingredients
Choux Bun:
    200 gr Anchor Milk
    300 gr Anchor Unsalted Butter
    200 gr Water
    1 gr Salt
    380 gr Plain flour
    650 gr Egg
Mango and Vanilla Bean Filling:
    100 gr Anchor Cream Cheese
    200 gr Anchor Whipping Cream
    25 gr Lime juice
    45 gr Icing sugar
    200 gr Mango puree
    5 gr Vanilla paste
Crumble Topping:
    180 gr Anchor Unsalted Butter
    220 gr Caster sugar
    220 gr Plain flour
    2 gr Salt
    5 gr Desiccated coconut
Method
Choux Bun:
  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:
  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:
  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.
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