Maron Glaze Chestnut Choux Bun, Burnt Honey Diplomat
A delicate choux bun with a maron and chestnut glazing topped with a healthy portion of burnt honey diplomat.
Ingredients
Choux buns
- 70 ml milk
- 70 ml water
- 70 g butter
- 70 g flour
- 2 medium eggs
- 2 g salt
- 5 g sugar
Craquelin
- 50 g flour
- 50 g butter
- 50 g sugar
Maron Glaze
- 125 g sweet chestnut puree
Burnt honey diplomat
- 80 g honey
- 50 g double cream
- 140 g milk
- 2 egg yolk
- 50 g butter
- 25 g plain flour
Instructions
- Mix 50 g flour, 50 g brown sugar and 50 g butter(cut into small pieces)in a mixing bowl.
- Knead on medium speed until the dough is evenly mixed
- Gather the dough into a flat cake and pat this out with your hand on a sheet of plastic film and cooking papers
- Lay a second sheet of cooking parchment over the top, then roll out thinly with a rolling pin & refrigerate for at least 30 minutes
- Lay the dough on the worktop and gently remove the top sheet of paper. Dust the dough with a little flour
- Turn the dough over onto the floured side, then gently remove the other sheet of paper. Your craquelin is now ready for cutting out
- Use cutters to cut out circles from the sheet of dough
- Sit a circle of craquelin on each mound of choux, put in the oven immediately and bake for 15m at 180 degrees
- When they come out of the oven, you will see how lovely and regular your choux puffs are when topped with craquelin
- Make a hole in the base of the choux buns and leave to cool
- For the diplomat mix the honey, cream and milk in a saucepan and bring to a simmer
- In a bowl, mix the flour and egg yolks, then pour over the hot honey cream mix while whisking continuously
- Pour mix back into saucepan and cook on a low heat for 4 minutes till thickened
- Pour out into a flat metal tray with a lip. Leave to cool for 10 minutes before folding in the butter
- Leave the mix to cool fully and pipe inside of choux buns followed by the chestnut puree
