So the reason for these beauties stems from the inconsistent stock of our local supermarkets! We’ve been shopping at Morrisons recently thanks to a discount card and due to my sure-fire stubborness I refuse to go elsewhere whilst the card is still in use. The only trouble is they don’t stock one of our fave Friday night treats – Caramel Choux Buns…which for reference are amazing from ASDA and so calorific they can mostly only be deemed a weekend treat to reward you for a week of stress, chaos and general work related mayhem. Long story cut short, after Morrisons causing Grant severe trauma and an overwhelming sense of loss, I agreed to make choux’s at home; having made profiteroles on a frequent basis. Grant’s only stipulation ‘they MUST have caramel on top like ASDA do!’…YES BOSS! So here’s a simple recipe for choux’s which I hope you enjoy as much as I do…the final product is amazingly delicious and well worth the effort of baking fresh.
- 50g butter/willow
- 150ml water
- 65g plain flour
- 2 large free-range eggs
- 300ml double cream
- 1tsp vanilla essence
- 1tsp caster sugar
- 20g butter
- 20g brown sugar
- 1/2 cup of icing sugar
- couple of drops of milk to bind
- Start by preheating the oven to 220 degrees or 200 for fan assisted ovens.
- Line a tray with greaseproof paper
Place both in a small saucepan and put the heat on full…but make sure you keep an eye so it doesn’t start to boil!
Now is a perfect time to have a…
Now place in the oven for 15mins!
*IMPORTANT* make sure you take them out after the 15mins and skewer them in the side to allow the steam to come out. Then place them back in the oven for a further 5mins. This allows them to crisp up and avoid being soggy inside!
Now to make the caramel topping
*IMPORTANT* Work quickly as the caramel icing sets within about 30secs!
This recipe is merely a profiteroles recipe tweaked to make choux’s. If you fancy making your own flavour combinations just start with the basic choux recipe above as it’s a guaranteed winner – once again it was an ASDA recipe magazine freebie.
Possible flavour combinations could include coffee whipped double cream – just allow the coffee mix to cool entirely before adding to the cream – pre-whisking! You could also just top these with chocolate that has been melted down and could add some delicious fresh strawberries and raspberries to the top of the piped cream inside the choux’s! DELECTABLE!
Enjoy playing around with this versatile recipe and tuck in to some awesome home-made pastries.