Classic Choux buns

with Tiramisu Halva crust and a date and chocolate sauce

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For the choux:

120g plain flour

250ml water

80g salted butter

210g whole eggs beaten

10g sugar

Method:

  1. Bring the water, sugar and butter to the boil in a pan and then once the butter has melted beat in the flour until the mixture is a soft dough and all the mixture comes away from the sides of the pan.

  2. Remove from the heat and allow to cool

  3. Once cooled slow beat in the egg mix until a shiny glossy slack mixture is formed.

  4. Now line a tray with silicone paper and place the mixture into a piping bag. Pipe small little domes about 3-4 cm in diameter and then leave to set in a fridge

For the crust:

100g Sesame Kingdom Tiramisu Halva

50g butter salted

30g caster sugar

50g flour

Method:

  1. In a machine beat the ingredients together to form a paste or dough. Depending on how crumbley the halva you may need some more butter

  2. Place the dough between two sheets of silicone paper and roll out to the thickness required (about 3- 4mm) then place in the fridge to chill

  3. Once chilled cut small little circles just bigger than the choux buns and place on top of each bun

  4. Place in the pre heated oven at 180c for 15 -20 minutes until risen and nicely covered on top

  5. Remove from the tray and place onto a cooling rack, make a hole in the base of each one to allow steam to release. Leave in a dry place to harden

 

For the filling:

100g Sesame Kingdom vanilla halva

500ml double cream

30g icing sugar

Method:

  1. In a machine whisk the cream, halva and sugar together to a soft peak,

  2. Place cream into a piping bag with a fine nozzle (or cut each bun in half horizontally) and then fill each bun with the cream

 

For the sauce:

 

180g dark chocolate

60ml double cream

40g Sesame Kingdom Silan (date syrup)

Method:

  1. In a pan warm the date syrup with the cream

  2. Now add the chocolate chopped into small pieces, slowly heat until all melted and a nice velvet sauce is formed

  3. Remove from the heat and drizzle over the choux buns or dip for more indulgent offerings

Enjoy!

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credit: Chef Steve Walpole