Raspberry, Rose & Lychee Choux Bun

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By Darren Purchese

Elegant and feminine these make a beautiful late morning or afternoon tea treat with a cuppa. I love serving these to my friends as they always get a ‘WOW’ reaction from them for the taste and their attractive appearance.

The white chocolate cream is such a versatile recipe and is found on this site in other delicious creations, I have elevated it here with a subtle perfume of rose water.

Time

4

hour

0

minutes

Degree of Difficulty

Advanced

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Portions

10
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COMPONENTS

 Baked Choux Buns
 Raspberry Jam
 White Chocolate & Rose Cream
 Crystallised Rose Petals

BAKED CHOUX BUN

160 ml water, cold
75g unsalted butter, cold diced
15g caster sugar
5g salt
20g skimmed milk powder
90g plain flour, sieved
165g eggs, (approx. 3 large eggs)

RASPBERRY JAM

500g raspberries, fresh
500g white sugar
10g pectin powder*
½ lemon, juice

WHITE CHOCOLATE & ROSE CREAM

375 ml cream, thickened
1 whole vanilla pod, seeds scraped
190g white chocolate buttons or coarse chopped
35 ml rose water

CRYSTALLISED ROSE PETALS

30 rose petals, edible, organic unsprayed
1 egg white
50 ml rose water
1g gelatine leaf
 q.s. caster sugar

ASSEMBLY

 melted white chocolate
 raspberries, fresh
 lychee pieces, fresh or tinned
 icing sugar
 freeze dried raspberries, optional
1

To start the choux buns… spray a baking tray lightly with canola oil and lay a sheet of baking paper on top to stick. Smooth the paper flat and preheat your oven to 190°C.

 

2

To make the choux paste… combine the cold water, butter, salt and sugar in a large saucepan and boil over a high heat. Add the milk powder and whisk in while boiling to dissolve. Turn the heat down to medium, and dump the sieved flour in one go while stirring with a rubber spatula or wooden spoon. Continue to cook and stir for around two minutes until the mixture comes together to form a ball and forms a slight skin at the base of the pot. Transfer the dough into a mixer and mix on medium-low speed using a paddle for about 30 seconds to cool off slightly. Add the eggs one at a time ensuring it has been fully incorporated before adding the next.

*If making ahead then freeze the buns unbaked on the tray for four hours until completely hard and then store them covered in a plastic container. When needed remove them from the oven and place them onto a lined baking tray, allow them to defrost at room temperature for an hour before following the baking instructions in the recipe.

 

3

To prepare the fruit for jam… place the raspberries and 350 g of the sugar into a saucepan mash them with a fork before bringing to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

 

4

To cook the jam… mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

*Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

 

5

For the white chocolate & rose cream… start by pouring half of the cream into a saucepan and add the scraped vanilla seeds. Bring to a boil over a medium heat and remove from the heat. Put the white chocolate in a heatproof bowl and pour the hot cream mixture onto the chocolate, leave to sit for 20 seconds before stirring to emulsify the chocolate. Add the remaining cream and mix well. Store the cream in the fridge for a minimum of 2 hours.

 

6

To whisk and add the rose flavour… whisk up the cream to thick ribbon using a machine or hand whisk and add the rose water. Be careful not to over whip this cream as it can separate quickly. Transfer the cream to a piping bag fitted with a large fluted nozzle.

 

7

For the crystallised rose petals… Soak the gelatine in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Heat the rosewater in the microwave and add the soaked half of gelatine to dissolve. Whisk the egg white by hand in a bowl and slowly incorporate the rose gelatine preparation. Whisk until the mixture froths and then brush this mixture delicately onto a rose petal ensuring it is fully covered but not drenched. Toss the petal in the sugar and shake to cover completely. Remove the petal and place onto a baking tray lined with baking paper. Repeat with the remaining petals and place the completed tray on a windowsill or a warm place for a couple of hours to crystallise. Store the dried petals in a covered dry container until needed.

 

8

To assemble the buns… Pick up each baked bun and dip the bottom half into the cold melted white chocolate and shake off the excess. Place each bun onto a tray lined with baking paper. Complete all 10 buns. Cut each of the choux buns in half horizontally and spoon a teaspoon of raspberry jam into the base of each bottom half of choux. Arrange five or six fresh raspberries on top of the jam and then add pieces of lychee to the buns. Pipe the rose flavoured white chocolate cream evenly in a rosette shape into all of the buns on top of the fruit. Lightly dust the top of each top half of choux buns with icing sugar and place them on top of the cream. Serve with crystallised rose petals to each bun and a dusting of freeze-dried raspberry.

 

1
0 hours 0 minutes

To start the choux buns… spray a baking tray lightly with canola oil and lay a sheet of baking paper on top to stick. Smooth the paper flat and preheat your oven to 190°C.

2
0 hours 0 minutes

To make the choux paste… combine the cold water, butter, salt and sugar in a large saucepan and boil over a high heat. Add the milk powder and whisk in while boiling to dissolve. Turn the heat down to medium, and dump the sieved flour in one go while stirring with a rubber spatula or wooden spoon. Continue to cook and stir for around two minutes until the mixture comes together to form a ball and forms a slight skin at the base of the pot. Transfer the dough into a mixer and mix on medium-low speed using a paddle for about 30 seconds to cool off slightly. Add the eggs one at a time ensuring it has been fully incorporated before adding the next.

*If making ahead then freeze the buns unbaked on the tray for four hours until completely hard and then store them covered in a plastic container. When needed remove them from the oven and place them onto a lined baking tray, allow them to defrost at room temperature for an hour before following the baking instructions in the recipe.

3
0 hours 0 minutes

To prepare the fruit for jam… place the raspberries and 350 g of the sugar into a saucepan mash them with a fork before bringing to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

4
0 hours 0 minutes

To cook the jam… mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

*Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

5
0 hours 0 minutes

For the white chocolate & rose cream… start by pouring half of the cream into a saucepan and add the scraped vanilla seeds. Bring to a boil over a medium heat and remove from the heat. Put the white chocolate in a heatproof bowl and pour the hot cream mixture onto the chocolate, leave to sit for 20 seconds before stirring to emulsify the chocolate. Add the remaining cream and mix well. Store the cream in the fridge for a minimum of 2 hours.

6
0 hours 0 minutes

To whisk and add the rose flavour… whisk up the cream to thick ribbon using a machine or hand whisk and add the rose water. Be careful not to over whip this cream as it can separate quickly. Transfer the cream to a piping bag fitted with a large fluted nozzle.

7
0 hours 0 minutes

For the crystallised rose petals… Soak the gelatine in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Heat the rosewater in the microwave and add the soaked half of gelatine to dissolve. Whisk the egg white by hand in a bowl and slowly incorporate the rose gelatine preparation. Whisk until the mixture froths and then brush this mixture delicately onto a rose petal ensuring it is fully covered but not drenched. Toss the petal in the sugar and shake to cover completely. Remove the petal and place onto a baking tray lined with baking paper. Repeat with the remaining petals and place the completed tray on a windowsill or a warm place for a couple of hours to crystallise. Store the dried petals in a covered dry container until needed.

8
0 hours 0 minutes

To assemble the buns… Pick up each baked bun and dip the bottom half into the cold melted white chocolate and shake off the excess. Place each bun onto a tray lined with baking paper. Complete all 10 buns. Cut each of the choux buns in half horizontally and spoon a teaspoon of raspberry jam into the base of each bottom half of choux. Arrange five or six fresh raspberries on top of the jam and then add pieces of lychee to the buns. Pipe the rose flavoured white chocolate cream evenly in a rosette shape into all of the buns on top of the fruit. Lightly dust the top of each top half of choux buns with icing sugar and place them on top of the cream. Serve with crystallised rose petals to each bun and a dusting of freeze-dried raspberry.