Adriano Zumbo’s shortbread choux bun
Date posted: December-20-2011
14:25
In need of something delicious to impress your friends and family with this Christmas day? Why not go all out with this Adriano Zumbo creation made with Baileys Biscotti Flavour Irish Cream Liqueur, and make it a Christmas to remember!
PATE A CHOUX
Ingredients:
100g unsalted butter
5g sugar
105g water
135g milk
5g salt
135g plain flour
185g egg
1. Place the butter, water, milk, salt and sugar in a saucepan over medium heat and bring to the boil.
2. Add the plain flour and using a wooden spoon stir until a paste forms, cook for a few minutes to cook out the flour.
3. Place the choux in an electric mixer with a beater attachment and beat until 60% of the heat is released.
4. Slowly add the eggs one at a time beating well between each addition. Continue beating until the choux is smooth and glossy.
5. Pipe 60mm balls onto a greased baking tray.
6. Place a 50mm disc of red sable a choux on top of the uncooked choux ball and sprinkle with crushed blanched whole almonds and bake at 180°C until cooked.
SABLE A CHOUX
Ingredients:
75g brown sugar
75g butter
85g plain flour
Red colour
Crushed blanched whole almonds
1. Place the butter and sugar into a bowl and mix to soften slightly.
2. Add the flour and red colour and mix until incorporated.
3. Cover in cling film and refrigerate until firm.
4. Remove from the fridge and roll to a thickness of 3mm.
5. Cut out 50mm discs and place on top of the choux dough
BAILEYS BISCOTTI MILK CHOCOLATE CRÈME CHANTILLY
Ingredients:
310g cream
150g milk chocolate
70g Baileys Biscotti Flavour Irish Cream Liqueur
2g gelatine leaves
12g cold water
1. Chop the gelatine into small pieces and soak in the water.
2. Place the cream and milk chocolate in a saucepan and bring to the boil.
3. Stir in the gelatine and Baileys Biscotti Flavour Irish Cream Liqueur.
4. Place the Chantilly in a container and cool overnight in the refrigerator.
5. Whip the Chantilly until it is firm enough to hold. Pipe with a star tube.
ASSEMBLY
1. Cut the choux bun in half, dust the top of the choux bun lightly with icing sugar.
2. Fill the base of the choux bun with Chantilly.
3. Place the top of the choux bun on the base and press down gently.
4. Garnish each choux bun with 8 raspberries, gently pressing each one into the Chantilly.
Recipe makes 6 choux buns; each serving contains 0.16 standard drinks (Australian standard drink measures in standard drinks. 1 standard drink = 10g alcohol).