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Choux buns with chocolate custard and lime syrup

by
Paul Foster
Choux buns, chocolate custard, lime syrup
image

PT1H15M

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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

To serve

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Equipment

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

Method

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1
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
2
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
3
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
4
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
5
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
6
Preheat the oven to 180°C/gas mark 4
7
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
8
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
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Paul Foster
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.

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