Recipes

Maron glazed chestnut choux by Jamie Holme masterchef contestant

Maron Glaze Chestnut Choux Bun, Burnt Honey Diplomat

A delicate choux bun with a maron and chestnut glazing topped with a healthy portion of burnt honey diplomat.
Prep Time 2 hrs
Cook Time 1 hr
Servings 12 portions

Ingredients
 

Choux buns

  • 70 ml milk
  • 70 ml water
  • 70 g butter
  • 70 g flour
  • 2 medium eggs
  • 2 g salt
  • 5 g sugar

Craquelin

  • 50 g flour
  • 50 g butter
  • 50 g sugar

Maron Glaze

  • 125 g sweet chestnut puree

Burnt honey diplomat

  • 80 g honey
  • 50 g double cream
  • 140 g milk
  • 2 egg yolk
  • 50 g butter
  • 25 g plain flour

Instructions

  • Mix 50 g flour, 50 g brown sugar and 50 g butter(cut into small pieces)in a mixing bowl.
  • Knead on medium speed until the dough is evenly mixed
  • Gather the dough into a flat cake and pat this out with your hand on a sheet of plastic film and cooking papers 
  • Lay a second sheet of cooking parchment over the top, then roll out thinly with a rolling pin & refrigerate for at least 30 minutes
  • Lay the dough on the worktop and gently remove the top sheet of paper. Dust the dough with a little flour
  • Turn the dough over onto the floured side, then gently remove the other sheet of paper. Your craquelin is now ready for cutting out
  • Use cutters to cut out circles from the sheet of dough
  • Sit a circle of craquelin on each mound of choux, put in the oven immediately and bake for 15m at 180 degrees
  • When they come out of the oven, you will see how lovely and regular your choux puffs are when topped with craquelin
  • Make a hole in the base of the choux buns and leave to cool
  • For the diplomat mix the honey, cream and milk in a saucepan and bring to a simmer
  • In a bowl, mix the flour and egg yolks, then pour over the hot honey cream mix while whisking continuously
  • Pour mix back into saucepan and cook on a low heat for 4 minutes till thickened
  • Pour out into a flat metal tray with a lip. Leave to cool for 10 minutes before folding in the butter
  • Leave the mix to cool fully and pipe inside of choux buns followed by the chestnut puree
Keyword choux bun, Honey