Hot Cross Choux Buns

Choux Buns

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 shaped piping nozzle, 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.

Assembly/Decoration

1. In a bowl, melt the Toffee Fudgice to a dipping consistency.
2. Dip each choux bun into 15g of Toffee Fudgice.
3. Allow to set.
4. In a bowl, soften the White Fudgice to a piping consistency.
5. Pipe a 5g cross over the top of the iced choux bun.
6. Allow to set.
7. In a bowl whisk the Vanilla Mousse and water together for 1 minute on slow speed and then 6 minutes on fast speed.
8. Slice the iced choux bun in half leaving a top and base.
9. Using a plain piping nozzle, pipe a 40g bulb of the Vanilla Mousse into the centre of each choux bun base.
10. Add the iced top of the base of each choux bun to finish.

• Choux Paste Mix