Chocolate Choux Buns with a baileys, malteser & white chocolate mousse
Author: Jenny Paulin
Recipe type: desserts
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
*For the choux pastry*
100g strong white plain flour
1 tbsp icing sugar
75g unsalted butter
150ml water
pinch of salt
2 eggs
*For the mousse*
150ml double cream
75g good quality white chocolate
1½ tsp baileys
35g Maltesers - bashed with a rolling pin to make rustic crumbs
*For the chocolate topping*
100g good quality milk chocolate
25g Maltesers - bashed with a rolling pin to make rustic crumbs
Instructions
*For the choux pastry*
pre-heat the oven to 200oC / 180oC (fan)
Place the water, butter and salt in a saucepan and place on a moderate heat and let them all melt. As the mixture starts to bubble as it comes to the boil very quickly and the sifted flour and icing sugar and beat well
Return to a low heat and mix/cook for a minute or two until the batter leaves the sides to make a smooth and glossy ball of dough
Remove the heat and allow to cool for 5 minutes
Then add the egg bit by bit - beating the dough thoroughly until it resembles a shiney paste which isnt too runny or stiuff - but will dro- off the spoon slowly. (You may not need all the egg )
On a large baking tray, add some baking parchment and place dessert spoon sized balls of dough on to the paper spaced out quite well in case they spread
Cook for 15- 20 mins approx
Remove from the oven , make a hole in the side of each bun with a sharp knife to release the steam, and return for another couple or minutes to ensure the buns are crisp and cooked right through
Remove from the oven and allow to cool completely.
*to make the mousse*
place the chocolate in a bowl over a saucepan of hot water on a low heat and gently melt the chocolate stirring occassionaly. Once melted leave to one side
Place ½ the double cream into a saucepan and heat until steaming hot but do not boil. Remove from the heat and stir in the Baileys liquour
Leave to cool until the cream and the melted chocolate are the same temperature
Then pour the cream and Baileys into the chocolate and beat well with an electric hand whisk until it makes a creamy sauce.
Pour the remaining cream into a bowl and whisk until soft peaks form
Then add the chocolate cream and beat just to combine the two creams together
Cover with cling film and place in the fridge until needed
*to make the chocolate topping*
melt the milk chocolate in a bowl over a saucepan of hot water on a low heat and gently melt the chocolate stirring occassionaly.
*to assemble the choux buns*
Remove the mousse from the fridge and fold in the 35g of crushed Maltesers
Cut the buns in half and coat each top with the melted milk chocolate and leave to cool
To the bun bottoms add a generous amount of the mousse to each one
Add the tops and decorate each one with the crushed Maltesers
Keep in the fridge in an air tight container - best eaten on the day they are made
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/10/choux-buns-with-a-baileys-malteser-white-chocolate-mousse-gbbo-7.html