Chocolate Custard-Filled Choux Bun Recipe

Choux buns, chocolate custard, lime syrup

Dessert
easy
Makes30
1 hour 15 minutes

PT1H15M

Paul Foster serves up a stunning choux bun recipe, filled with a rich chocolate custard and drizzled with lime syrup for a little zing. Making choux pastry may seem intimidating to some, but finishing the dough in the Vitamix takes out all of the guesswork, ensuring the eggs are perfectly incorporated throughout the mixture.

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Ingredients

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Metric

Imperial

Choux buns

125g of milk
125g of water
80g of salted butter
10g of sugar
2g of salt
150g of plain flour
3 large eggs

Chocolate custard

300g of dark chocolate, 53%
100g of milk
200g of double cream
1 vanilla pod, seeds scraped
6 egg yolks
80g of sugar

Lime syrup

100g of sugar
100g of water
50g of lime juice
lime zest, from 1 lime

To serve

lime zest

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Vitamix Ascent A3500
Piping bag and fine nozzle
Piping bag and large nozzle
Temperature probe

Method

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To begin, make the choux. Gently heat the milk, water, butter, salt and sugar in a saucepan until melted together, then add the flour. Beat the mixture over a moderate heat until it's smooth and comes away from the sides of the pan when mixed. Transfer to the Vitamix, select Variable 5 and start blending. Remove the vent and add the eggs, one at a time, blending between each addition until smooth and incorporated

2g of salt
125g of milk
125g of water
80g of salted butter
10g of sugar
150g of plain flour
3 large eggs

Increase the speed to Variable 7 and mix for 30 seconds or so, regularly using the tamper to drive the dough into the blades. Transfer to a piping bag and allow to cool

To make the chocolate custard, heat the milk and cream in a saucepan with the scraped vanilla pod (but not the seeds). Meanwhile, whisk the egg yolks with the sugar and vanilla seeds until pale and thick. Pour the milk over the egg mixture while whisking constantly. Return to a clean pan and cook the mixture over a low heat, stirring continuously until it reaches 75°C (or any bubbles on the surface have nearly disappeared)

200g of double cream
100g of milk
1 vanilla pod, seeds scraped
6 egg yolks
80g of sugar

When ready, remove the vanilla pod and pour the custard into the Vitamix over the chocolate. Blend on Variable 1, gradually increasing to Variable 5, then leave to mix for 3 minutes to emulsify. Pour into a bowl to cool before transferring to a piping bag fitted with a fine nozzle

300g of dark chocolate, 53%

To make the lime syrup, bring the sugar, water and lime juice to the boil in a saucepan. Remove from the heat and grate in the lime zest

lime zest, from 1 lime
100g of sugar
100g of water
50g of lime juice

Preheat the oven to 180°C/gas mark 4

Pipe balls of choux about the size of a 2 pence piece onto a tray lined with parchment paper and cook for 15 minutes. Reduce the oven temperature to 160°C/gas mark 3, cook for a further 5 minutes then remove form the oven and allow to cool

To serve, cut a small hole in each choux bun and fill with the chocolate custard. Drizzle the lime syrup over the buns, transfer to a plate and grate over a little extra lime zest. Serve immediately

lime zest

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Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.