
For the choux:
120g plain flour
250ml water
80g salted butter
210g whole eggs beaten
10g sugar
Method:
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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.
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Remove from the heat and allow to cool
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Once cooled slow beat in the egg mix until a shiny glossy slack mixture is formed.
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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:
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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
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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
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Once chilled cut small little circles just bigger than the choux buns and place on top of each bun
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Place in the pre heated oven at 180c for 15 -20 minutes until risen and nicely covered on top
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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:
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In a machine whisk the cream, halva and sugar together to a soft peak,
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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:
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In a pan warm the date syrup with the cream
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Now add the chocolate chopped into small pieces, slowly heat until all melted and a nice velvet sauce is formed
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Remove from the heat and drizzle over the choux buns or dip for more indulgent offerings

Enjoy!