Chocolate & Hazelnut Choux Bun

Choux Bun

1. Add Choux Paste Mix, margarine and water into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Slowly add the egg in portions whilst beating on medium speed.
4. Scrape down.
5. Mix for 1 minute on high speed.
6. Using a plain or star tube, pipe 45g choux buns.
7. Bake at 225°C for 25 minutes.
8. Allow to dry with the oven door open for 10 minutes once the bake has finished.

Filling

1. Add water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.
5. Fold in the RTU Chocolate Cream Filling.

Assembly/Decoration

1. Dip the choux bun into warmed Rich Chocolate Fudgice, followed by chopped roasted hazelnuts.
2. Slice the choux bun in half and fill the bottom layer with mixed chocolate cream, placing the top half on to finish.

Yield: 75 Choux Buns

• Choux Paste Mix
• Rich Chocolate Fudgice
• RTU Cream Filling – Chocolate