Recipe Of The Week | Rose & Almond Choux Buns | Nosh_chronicles

What better way to celebrate the festive period than with some comforting choux bun desserts.
Nosh_Chronicles shares with us their own personal recipe of rose and almond choux buns, creating a unique but balanced flavour combination. Once you try it, you will not be able to stop eating these irresistible treats.


For Choux Buns:
100g Flour
80g Butter
200ml Water
3 Eggs
Pinch of Salt
3 tbsp Sugar

For Praline:

50g Sugar
1 tsp Edible flowers
1 tbsp Rose water

For Almond:
50g Sugar
Handful ground Almonds

2x Double Cream
Praline (mixture)
Green and red colouring

Mix all the ingredients in a pan on medium heat apart from flour and eggs. Boil for 3 mins, take off heat and add the flour and mix well until the mixture stops sticking to the pan. Pour into a bowl and leave to cool. Once cool add 2 eggs and mix for 5 mins. Then whisk the 3rd egg in another bowl and add to the Choux pastry until doughy. Pour the mixture in a piping bag and pipe rings on a greaseproof tray. Bake for 15 minutes on a 200C fan assisted oven.

Pour the sugar in a heavy based pan on medium heat let it melt and caramelise in colour. Do not use a spoon to mix, just move the pan side to side. For the rose caramel repeat the process but add 1tbs rose water. 

Sprinkle the crushed almonds and edible flowers separately on greaseproof paper and top with the caramel. Leave to cool and grind separately to incorporate with the filling later on.

Divide cream in 2 separate bowls, add the colouring separately and whisk. Then add rose praline to the red whipped cream and almond praline to the green whipped cream mix and transfer into 2 separate piping bags.

Now construct the Choux buns by piping the cream on one layer of the pastry and then top with the other. Dust with icing sugar and your show stopper pastry is ready.

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