Makes 6 buns - but this recipe can be easily upscaled per egg.
INGREDIENTS:
Choux pastry:
1 large egg
35g plain flour
(For gluten free: 20g plain mix, 15g self raising mix)
17g salted butter
50g Boiling water
Craquelin:
25g plain flour
(For gluten free: 35g plain mix)
25g softened salted butter
25g soft dark brown sugar
Fillings:
(Each amount fills 6 buns)
300g double cream
200g Biscoff spread
300g double cream
200g Nutella
Cross decoration:
50g white chocolate
HOW TO:
• Add the craquelin ingredients to a bowl and mix together to form a dough, the butter should be soft enough to do this easily with a spatula.
• Roll the dough between 2 sheets of baking paper to a thickness of 2mm. This amount makes slightly more than you will need but it freezes perfectly and the dough can be re-rolled as many times as you like.
• While the craquelin chills flat in the fridge or freezer, make the choux pastry as per my ‘how to make choux’ video.
• Use a 5.5cm circular biscuit cutter to press out 6 discs from the chilled craquelin.
Use the cutter to mark 6 circles on a sheet of baking paper for your piping guide, leave plenty of space in between them for expansion in the oven.
• Turn the baking paper over so the pencil guide is visible but you don’t end up with pencil on the bottom of the buns.
• Stick the paper to a baking sheet with a dab of pastry in each corner then pipe the choux pastry on to the paper.
• Gently sit a disc of craquelin over each piped choux circle.
• Bake in the middle of the oven at 175ºc fan for 32 minutes, if your oven bakes hot the pastry will be stable by 29 minutes so you can remove after that point if the craquelin is colouring too much.
• As soon as the buns are out of the oven cut around the base of each bun to separate into a top and bottom piece. Leave to cool on a cooling rack.
• Make the filling or fillings. If you want to do both Nutella and Biscoff, halve the amounts listed above.
• Weigh the cream into a mixing bowl and add the warmed up Nutella or Biscoff spread, stir until incorporated then beat with a balloon whisk until thick.
• Spoon the filling into each half of the bun, reunite top and bottom, then pipe a white chocolate cross over the domed top.
• They will last well in the fridge but the longer they are kept the more likely the pastry shells are to loose their crispness.
Ideally eat these on the same day as making them, that shouldn’t be too much of a challenge!
Tat x
This is going to be so delicious!