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Traditional French pastry featuring two tiers of choux buns filled with vanilla cream, topped with chocolate ganache and cream piping.

Baking Vegetarian Dessert French Choux Pastry

Estimated Nutrition

Calories

532

kcal / serving

4256 kcal total

Carbs

35g

per serving

280 g total

Fat

40.3g

per serving

322.4 g total

Protein

7.3g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the crème pâtissière

Cornflour

200

Plain Chocolate

broken into pieces, around 36% cocoa solids

Dairy

Butter

cut into cubes

piece

Egg

lightly beaten

500

Full-Fat Milk

for the crème pâtissière

piece

Egg Yolk

medium free-range

150

Double Cream

for the ganache

150

Double Cream

for the collar

GrainsCereals

Plain Flour

for the crème pâtissière

NutsSeeds

piece

Vanilla Pod

seeds only

Method

Dip buns into ganache and stack small buns on top of larger ones.

Melt butter in 150ml water, bring to a boil, then remove from heat.

Stir in flour until a soft ball forms, then cook over low heat for 5 minutes.

Cool slightly and beat in eggs gradually to form a shiny paste.

Preheat oven to 220°C and line a tray with eight 5cm circles and eight 2.5cm circles.

Pipe the paste into the marked circles and smooth the tops with a damp finger.

Bake for 10 minutes at 220°C, then reduce to 190°C for 15 minutes.

Pierce each bun with a skewer and return to the oven for 5 minutes to dry.

Bring milk and vanilla to a boil, then whisk into a mixture of yolks, sugar, and flours.

Whip remaining cream to soft peaks and pipe collars around the bun joins.

Return custard to the pan and cook for one minute until thickened.

Cover the custard with film and chill in the fridge.

Boil 150ml cream and stir in chocolate to make a ganache.

Fill the cooled buns with chilled custard using a piping nozzle.

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