Choux Pastry Buns with Berry Cream Filling
Category: Desserts
Servings: 24 pieces
Ingredients:
For the Choux Pastry:
| Ingredient | Quantity |
|---|---|
| Whole milk | 130g |
| Water | 110g |
| Unsalted butter | 90g |
| All-purpose flour | 150g |
| Granulated sugar | 15g |
| Eggs | 225g |
| Fine salt | A pinch |
For the Berry Cream Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 330g |
| Milk chocolate (chopped) | 200g |
| Berry topping | 120g |
| Heavy cream | 170g |
| Egg yolks | 140g |
| Vanilla bean (split) | 1 |
| Lemon zest | 1 |
| Fine salt | A pinch |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Dark chocolate (chopped) | 100g |
| Berry topping | 50g |
| Heavy cream | 40g |
For Decoration:
| Ingredient | Quantity |
|---|---|
| Sliced almonds | 150g |
| Powdered sugar | To taste |
Instructions:
Step 1: Prepare the Choux Pastry
Start by making the choux pastry dough. In a saucepan, combine the water, whole milk, granulated sugar, and a pinch of salt. Add the butter cut into cubes and place the pan on medium heat. Stir until the butter melts and the mixture comes to a simmer.
Once the butter is fully melted and the mixture is hot, quickly add the all-purpose flour in one go. Stir vigorously to combine the flour into the liquid, forming a roux. Continue cooking for about 2-3 minutes until a thin white film forms at the bottom of the saucepan, indicating the roux is done.
Remove the mixture from the heat and transfer it into a bowl. Using a spatula, continue stirring to allow the mixture to cool slightly. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. You should end up with a smooth, thick dough.
Now, transfer the dough into a piping bag fitted with a 12-13 mm round nozzle. Line a baking tray with parchment paper, and to keep it in place, pipe a small amount of dough into the corners and center of the paper.
Pipe small mounds of dough, about 3 cm in diameter, spaced evenly on the tray. Bake in a preheated fan oven at 180°C (350°F) for about 25 minutes, until golden brown and puffed. Once baked, remove the choux buns from the oven and let them cool on a wire rack.
Step 2: Prepare the Berry Cream Filling
While the choux buns are cooling, make the berry cream filling. First, prepare the custard base by placing the whole milk, heavy cream, vanilla bean (split and seeded), and lemon zest into a saucepan. Heat the mixture until it is just about to boil.
Meanwhile, whisk the egg yolks with the sugar in a separate bowl until light and smooth. Once the milk mixture reaches near-boiling point, strain it over the egg yolks, stirring continuously with a spatula to avoid curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it reaches 82°C (180°F). The custard is done when it coats the back of a spoon. Strain the custard through a fine sieve to remove any solid bits.
Next, chop the milk chocolate into small pieces and add it to the hot custard. Stir until the chocolate melts completely and the mixture is smooth. Add the berry topping and continue stirring until well combined.
Transfer the berry cream to a shallow dish, cover with plastic wrap, and refrigerate for at least 1 hour, or until the cream has fully set and firmed up.
Once chilled, transfer the berry cream into a piping bag fitted with a 6 mm round nozzle. Carefully pierce each cooled choux bun with the nozzle and fill it with the creamy berry mixture.
Step 3: Prepare the Glaze
To prepare the glaze, chop the dark chocolate and place it in a bowl. Melt the chocolate using a double boiler or in the microwave in short bursts, stirring occasionally. Once melted, add the berry topping and mix thoroughly until the glaze is smooth.
Step 4: Glaze and Decorate the Buns
Dip the tops of each filled choux bun into the berry chocolate glaze. Immediately roll the glazed buns in the sliced almonds to coat the edges. Place the buns on a serving tray and dust lightly with powdered sugar just before serving.
Notes:
- Ensure that the choux buns are fully cooled before filling them to prevent the cream from melting.
- You can store these filled and glazed choux buns in the refrigerator for up to 2 days for the best freshness.
- If you want to add a twist to the berry cream filling, feel free to experiment with different berry toppings or add a splash of fruit liqueur.
Enjoy these delicious, creamy, and beautifully decorated Bignè con Cremoso ai Frutti di Bosco—a perfect dessert to impress guests or indulge in a luxurious treat!
