Sarah's Peaches and Cream Choux Buns

Sarah's Peaches and Cream Choux Buns


Chantilly Cream

Whip 300ml of cream with about a teaspoon of vanilla paste with seeds and about a 1/3 of a cup of icing sugar.

Choux Buns

Adapted from Joy Of Baking


½ C water
55g butter (cubed)
½ C flour
2 large eggs


Preheat oven to 200 degrees Celsius. Place water and butter in a saucepan over a high heat and bring to a rolling boil. Remove saucepan from the heat and add flour, beating with a wooden spoon until the mixture comes together and comes away from the sides of the pot. Allow to cool to room temperature.Add one egg at a time beating well between each addition until mixture comes together. Pipe profiterole shapes on to lined baking sheets and place in oven. After 15 minutes reduce oven temperature to 180 degrees Celsius and bake for another 30-40 minutes or until puffs are browned and dry. Remove from oven and cool on a wire rack.

Fold 3 Tablespoons of peach jam into 2 cups of chantilly cream. Pipe peaches and cream mixture into cooled choux buns.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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