Angel Delight
Angel Delight Vanilla Whip with a Chocolate Craquelin Choux Bun
This is great as a choux bun or smaller as profiteroles. You can add a layer of fruit at the bottom of the choux bun if you wish.
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Ingredients
Allergens
Method
Prepare the Craquelin
Step One
Place the unsalted butter, light brown sugar and sea salt into a bowl and cream together until light and fluffy.
Step Two
Add the plain flour and cocoa powder and mix until a crumbly dough forms.
Step Three
Bring together with your hands to form a smooth dough.
Step Four
Divide into two portions, place each between sheets or into zip bags, and roll to 2–3mm thickness.
Step Five
Freeze until firm. Once frozen, cut into small discs (approx. same size as the piped choux buns).
Make the Choux Pastry
Step One
Sift together the plain flour, caster sugar and salt and set aside.
Step Two
Place the water and butter into a saucepan and heat until the butter has melted and the mixture reaches a rolling boil.
Step Three
Remove from the heat and immediately add the flour mixture.
Step Four
Beat well with a spatula until a smooth dough forms and comes away from the sides of the pan.
Step Five
Return to a low heat for 1–2 minutes to dry out slightly, then remove and allow to cool for a few minutes.
Step Six
Gradually add the beaten eggs, mixing well after each addition, until you achieve a smooth, glossy paste that drops from the spoon.
Pipe and Assemble
Step One
Preheat oven to 180°C / 350°F / Gas Mark 4.
Step Two
Transfer the choux pastry to a piping bag fitted with a 1.5cm nozzle.
Step Three
Pipe rounds (4-5cm each) onto a lined baking tray.
Step Four
Place a frozen craquelin disc on top of each choux bun.
Bake
Step One
Bake for 10 minutes, then turn the oven down to 160°C / 325°F / Gas Mark 3, continue baking for a further 15 minutes until well risen and golden.
Step Two
Remove from the oven, pierce a small hole in the base of each bun, and return to the oven for 2–3 minutes to dry out.
Step Three
Cool completely on a wire rack.
Prepare the Filling
Step One
Whisk the NAS Angel Delight Vanilla Whip with the milk. Slow for 30 seconds, then on medium speed for 5 minutes, until thickened.
Step Two
Transfer to a piping bag.
Fill and Finish
Step One
Slice each choux bun and pipe the filling into each.
Step Two
Serve immediately or chill until required.