Choux Buns With Coffee And Drambuie Mousse Food

CHOUX BUNS WITH COFFEE AND DRAMBUIE MOUSSE

Steps:

• Choux Buns 1. Combine milk, butter, salt & sugar in a heavy saucepan over low heat. Bring to a boil, then remove the pan from the heat. Stir in the flour all at once w/ a wooden spoon until smooth. 2. Return pan to medium heat about 1 minute, stirring constantly, to dry out the paste. Tip it into a bowl. 3. Add the eggs 1 by 1, beating w/ the wooden spoon until each egg is fully beaten in. Once they are all incorporated into the mixture, it should be smooth and shiny, & thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately, brush the surface with egg wash to prevent a crust forming.) 4. Pipe small mounds , about 2 teaspoons each, onto a baking sheet lined with parchment paper in staggered rows, using a pastry bag fitted with a half-inch round tip. 5. Brush the buns with egg wash. Bake 15 to 20 minutes, until dry and crisp, but soft inside. Cool on a wire rack. Coffee Mousse and Assembly 1. Heat the oven to 400 degrees. Whip the cream in a chilled bowl with the sugar to stiff peaks and fold into the chilled crème pâtissière. Dissolve the coffee in the Drambuie and fold into the mixture. 2. Make a small opening in the side of each bun with the tip of a knife or skewer. Using a pastry bag fitted with a plain eighth-inch tip, pipe a generous amount of coffee mousse into each bun. 3. To serve, dust half the filled buns with a little powdered sugar and the rest with cocoa. Arrange on individual plates or a platter. Each of 46 buns: 74 calories; 2 grams protein; 7 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 59 mg. cholesterol; 40 mg. sodium.

FRUIT-FILLED CHOUX BUNS WITH CARAMEL SAUCE

Steps:

• Have a set of electric beaters ready to go. Put the butter and 200ml cold water into a medium saucepan and bring to a rolling boil. Take off the heat and immediately tip in the flour and salt. Beat for 30 secs or until you have a smooth paste that leaves the sides of the pan. Tip onto a dinner plate, spread out and leave to cool.
• Heat oven to 200C/fan 180C/gas 6 and line a large baking sheet with non-stick baking paper. Once the paste has cooled, return to the pan. Add the eggs a little at a time and, using the beaters, totally incorporate the egg before adding the next batch. Keep going until you have a smooth, glossy paste that drops easily from a spoon.
• Using two dessertspoons, spoon the mix onto the sheet in 6 large even, round-ish blobs. Bake for 20-25 mins, until dark golden and risen. When cool enough to handle, poke a small hole in the bottom of each using a knife or teaspoon handle (this lets the steam out, preventing them from getting soggy). Return to the oven for 5 more mins, then cool on a wire rack. At this point, the buns can be cooled and kept in an airtight container for up to 3 days, or frozen for up to a month. Refresh in a hot oven for 5 mins and cool before using.
• To make the sauce, heat all the ingredients together in a small pan for 5 mins, stirring now and again until silky and smooth.
• For the cream filling, softly whip the cream, sugar and wine together in a large bowl - stop before it's completely whipped, as it will continue to firm up as you fill the buns.
• Split the buns along the middle. Spoon in the cream, tuck in slices of peach and a few blueberries and serve straight away with a drizzle of the caramel sauce.