APRICOT CHOUX BUNS
Serves : 4 /
Preparation Time : 40 minutes /
Cooking Time : 20 minutes
La Cornue® Elements Used:
- Château: gas burner or induction module and electric oven
- Cornufé: gas burner or induction module and electric oven
- Château: gas burner or induction module and electric oven
- Cornufé: gas burner or induction module and electric oven
Ingredients
Water
15 cl
Flour
100 g
Butter
60 g
Eggs
3
Sugar
10g
Salt
1 pinch
Baking powder
1 sachet
Cream
20 cl
Icing sugar
30 g
Apricots
6
Directions
- Preheat the oven at 175°C (or 347°F)
- Make 4 balls of choux pastry around 4 cm each:
- Boil the water, sugar, salt and the butter into a pan
- When it’s boiling, pour the flour. Work it with a spatula to obtain a ball
- Remove from the heat, add the eggs one by one and add the baking powder
- Make spaced piles of choux buns with a spoon and use the finger to make it really round
- With the back of a soaked fork, scratch the choux buns and put some yellow eggs with a brush to make it brown
- Bake around 20 minutes. The cracks of the buns must be brown (it’s a sign they’re ready)
- Once it’s baked, cut the upper part
- Whip the whipped cream with the icing sugar, put it in a piping bag
- Dice the apricots
- Stuff the choux buns with the whipped cream and the apricots
- Dust with icing sugar
And to extend your La Cornue® experience, take a look at our cookware.
