Choux Bun

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.