Chocolate Choux Buns with a baileys, malteser & white chocolate mousse
Author: 
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
  1. *For the choux pastry*
  2. pre-heat the oven to 200oC / 180oC (fan)
  3. 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
  4. 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
  5. Remove the heat and allow to cool for 5 minutes
  6. 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 )
  7. 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
  8. Cook for 15- 20 mins approx
  9. 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
  10. Remove from the oven and allow to cool completely.
  11. *to make the mousse*
  12. 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
  13. 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
  14. Leave to cool until the cream and the melted chocolate are the same temperature
  15. Then pour the cream and Baileys into the chocolate and beat well with an electric hand whisk until it makes a creamy sauce.
  16. Pour the remaining cream into a bowl and whisk until soft peaks form
  17. Then add the chocolate cream and beat just to combine the two creams together
  18. Cover with cling film and place in the fridge until needed
  19. *to make the chocolate topping*
  20. melt the milk chocolate in a bowl over a saucepan of hot water on a low heat and gently melt the chocolate stirring occassionaly.
  21. *to assemble the choux buns*
  22. Remove the mousse from the fridge and fold in the 35g of crushed Maltesers
  23. Cut the buns in half and coat each top with the melted milk chocolate and leave to cool
  24. To the bun bottoms add a generous amount of the mousse to each one
  25. Add the tops and decorate each one with the crushed Maltesers
  26. 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