Sweet

Whisky & Raspberry Choux Buns

the-arty-tart-cranachan-choux

This is a version of the Cranachan dessert I made in the restaurant for many years, it’s the same flavours just different textures. Cranachan is a dessert that is traditionally served at Scottish weddings but who needs a special occasion to enjoy whisky and raspberries!

Whisky & Raspberry Choux Buns

Print Recipe
Serves: 8

Ingredients

  • CHOUX PASTRY:
  • 65ml water
  • 65ml milk
  • 100g plain flour
  • 55g butter
  • tsp sugar
  • pinch of salt
  • 4 eggs
  • CRÈME PATISSERIE:
  • 500ml milk
  • 2 tbsp whisky
  • 6 egg yolks
  • 75g sugar
  • 25g plain flour
  • 20g cornflour

Instructions

1

CHOUX PASTRY: Put water, milk, butter, sugar & salt into a saucepan and bring to the boil, quickly take off the heat and stir in the flour

2

Return back to a low to medium heat and cook out the flour for 1-2 mins

3

Leave on the bench to cool slightly

4

Whisk the eggs together and start adding them a little at a time until they are all folded through or until the dough is smooth and slowly drops from the spoon

5

Place into a piping bag then refrigerate to firm up, then pipe out in a circle

6

Cook from cold @180 degrees for 30 mins, then drop temperature to 150 degrees for a further 10 mins

7

Avoid opening the oven door during cooking as they potentially could lose their shape

8

CRÈME PATISSERIE: Bring milk and whisky to the boil in a heavy based saucepan and simmer for 5 mins

9

Remove from the heat and cool for about a minute

10

Whisk your eggs and sugar with your food processer until pale and creamy, then reduce the speed and whisk through the flours

11

Pour your hot milk over the egg mix with whisk still running

12

Place the mix back into the saucepan and whisk by hand constantly for about 1 to 2 minutes until thick

13

Place the crème patisserie into a container and sprinkle with icing sugar to prevent a skin forming and place in the fridge to set and completely cool down

14

To serve cut the choux buns through the middle and fill with the crème patisserie, fresh raspberries and toasted oatmeal, decorate with toffee or icing sugar

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