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Benjamina Ebuehi’s recipe for chocolate and pumpkin spice choux buns | Food | The Guardian
I like to get pumpkin into everything – including dessert – at this time of year
Rezept
Zubereitungszeit ca. 85 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 75 Minuten
Zutaten:
- 60g unsalted butter
- 65g light brown sugar
- 10g cocoa powder
- 65g plain flour
- 50ml milk
- 45g unsalted butter
- 60g plain flour
- 1tsp sugar
- 1pinch salt
- 1-2 large eggs
- 150g pumpkin puree
- 1tsp ground cinnamon
- 25tsp ground cloves
- 1tsp vanilla bean paste
- 90g cream cheese
- 75g icing sugar
- 150ml double cream
- 20g pecans roughly chopped
Arbeitsschritte:
- Briefly mix the butter and sugar for the craquelin in a small bowl, until smooth and well combined, then work in the flour and cocoa powder to make a thick paste.
- Spread this evenly over a sheet of baking paper, top with a second sheet, then roll out to about 2-3 mm thick and pop it in the freezer to firm up.
- Meanwhile, make the choux.
- Put the milk, butter and 50 ml water in a saucepan and heat until steaming and the butter has melted.
- Off the heat, add the flour, sugar and salt, and stir quickly to bring the dough together.
- Return to the heat, cook, stirring, for one or two minutes, then transfer to a clean bowl and leave to cool for a few minutes.
- Meanwhile, whisk the eggs in a jug, then bit by bit work some into the dough, mixing until it's all incorporated before adding more.
- The dough will look lumpy at first, but it will come together.
- Continue mixing in the eggs (you may not need all of them) until the mixture is glossy, falls easily, and leaves a V shape hanging when lifted with a spoon.
- Transfer to a piping bag, snip off 2.5 cm from the end and pipe 12 blobs of the choux dough on to a lined tray.
- Heat the oven to.
- Take the chilled craquelin out of the freezer and, working quickly, use a round cutter roughly the same width as the piped choux to cut out 12 discs.
- Gently place a disc on each choux, then bake for 15 minutes.
- Turn down the oven to and bake for another 10-12 minutes, until the buns are puffy and firm to the touch.
- Remove and leave to cool completely.
- Meanwhile, whisk the pumpkin puree, spices, vanilla and cream cheese in a bowl until smooth, then mix in the sugar.
- In a second bowl, whip the cream to very soft peaks, then fold into the pumpkin mix.
- Use a sharp, serrated knife to trim the top off each choux bun just above halfway.
- Spoon the cream into a piping bag with an open-star nozzle, then pipe swirls into each bun.
- Sprinkle chopped pecans on top, then gently top with the choux "hats".
- Serve at once.
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