Cherry Choux Buns | Recipe - video Dailymotion

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These afternoon tea cakes are super impressive yet simple to make - the perfect combination.

Transcript

00:00Hello my name is Andrew Garret from the Langham Hotel and we're going to make the

00:03shoe time cake which is a shoe bun filled with the cream and a cherry on

00:08the top. And now we're going to make the shoe pastry for the shoe time shoe. So

00:13we're going to boil milk and butter.

00:17The salt and sugar. What's really important with the shoe pastry is that

00:31we make sure that the butter is completely melted. So now the milk and

00:35the butter is coming to the boil just to make sure that the butter is completely

00:38dissolved and then we're ready to add the flour. You can add the flour all in

00:42one go. I'm just going to mix it to a thick paste. So the gas is off here and

00:47there you can see that the paste is thick. Everything is mixed well together

00:52and something that we are told to do with shoe pastry is that we to dry it

00:56out. But as you can see there's a steam coming already out of the mix. If we turn

01:01the heat back on and dry out the shoe pastry we tend to find that at the

01:04bottom of the pan is where the flour sticks and actually it's something we

01:09want the flour to stay within the mix because that's what absorbs the moisture.

01:12So all I'm doing is just mixing it slowly using the heat that's already in

01:16the pan just to dry get rid of the excess moisture. So I'll just do that for

01:21a minute or so and now we're ready to add the eggs gradually. Now when

01:25you're adding the eggs in the shoe pastry you add a small amount. Mix it in

01:31to the dough and then you gradually add, gradually add until you get it to the

01:35right consistency. And you might find that with shoe pastry that

01:39you don't always add the same amount of egg. It will all depend on maybe the flour

01:44that you're using, the amount of time that you've just left it to dry or if

01:48the liquid is evaporated too much at the beginning. But you'll

01:52see that the shoe pastry is ready more when the texture is right. What

01:56the egg does in the shoe pastry it's the egg that's going to enable the puff or

02:00give the puff into the shoe pastry. What you do have to be careful is not to add

02:04too much egg. So one final mix to get a nice smooth and shiny paste. Now we've

02:10got a shoe paste that's ready to pipe. So now we've transferred the shoe pastry

02:14into a piping bag. We've got a number 10 nozzle so it's a 10 millimeter nozzle

02:19and we're just going to pipe onto a silicone mat. It's important to leave a

02:23big enough gap between. Obviously they will expand in the oven and puff up.

02:31Just rolled some sweet pastry as thin as possible between sheets. We've frozen it

02:36and then just cut it out into small discs. We're going to put one of these on

02:41top of each shoe and this is going to give us a crunchy texture and it will

02:45also help to hold the shape of the shoe. So we should have a nice round shoe once

02:49these have been baked. We're going to do half that way and half without.

02:59While the shoe is baking we're going to make the filling which is the simple

03:04mousseline cream. The first step is to mix the eggs with the sugar and the

03:08flour. Something that's very important when you're making this cream is that

03:13you always mix the sugar and the eggs first. What's very important is that the

03:18sugar dissolves in the egg. If we don't dissolve the sugar in the eggs then the

03:23sugar will absorb the moisture of the eggs and what you'll be left with is the

03:27lumps of fat that are left in the egg yolk that don't ever disappear so you'll

03:30have a very lumpy cream. Then we add the flour and in here we've got a mix of

03:37cornflour and flour so that it gives us a thickening agent as well as an agent

03:44that will give a little bit of elasticity to the mix and then we're

03:47ready just to add it to the milk. Now we're going to boil the milk for the

03:50base of the cream. We're going to pour the milk in and bring it to the boil. Now

03:56while the milk's boiling I'm just going to explain about the gelatine. The

04:00gelatine that we're using is a powder that we've added water to. So our base

04:04recipe for our gelatine mass as we call it is one gram of powder for five grams

04:10of water. So the milk is boiling, the gelatine is ready there and we're just

04:16going to take our eggs, sugar and flour that we mixed earlier and as the milk

04:21comes to the boil we're going to pour directly the eggs, the flour into the

04:27mix and the sugar into the mix leaving the heat still on and we're just going

04:33to whisk that into our cream and you can see that it's going to thicken very very

04:37quickly to give us something that resembles a traditional pastry cream. So

04:44now the pastry cream is cooked we're going to drop in the gelatine, turn off

04:47the heat and just dissolve the gelatine in the mix. Now all the gelatine is

04:52dissolved, the cream is cooked, we're ready to put it into a container. So now

04:57the cream has cooled down to 40 degrees. You'll see that we've put a cling film on

05:01top and this cling film was just to stop any skin forming on top of the cream

05:06which will as well create a lumpy texture, grainy texture in the cream. So

05:10the cream's at 40, our butter is just slightly softened, we're going to add it

05:14into the cream and just whisk it in. This is something that can do the day

05:19before you need this cream and once this butter's dissolved into the cream we're

05:25just going to put it in the fridge and it can be left overnight or within a

05:28couple of hours it's ready to use. So the choux have just come out of the oven

05:31we've left them to cool. As you can see they've kept a shape and they've got

05:35this textured finish which is the sweet pastry. We're just going to leave those

05:38there for now. We've got the base of our muslin cream, so the pastry cream with

05:43butter. Going to add a very small amount of mascarpone again too and also just a

05:50small amount of grated tonka. So tonka, it's a bean, you tend to find it in

05:54Venezuela, can be used in perfume quite a lot to give you a vanilla scent. So we've

05:58just the tonka, the base pastry cream and mascarpone, we're just going to whisk it

06:02together to get the texture that we want. We're basically just making sure there's

06:06no lumps of mascarpone in this cream. As you can see a very quick mixing, so that

06:15we'll just leave here. We're going to slice our choux.

06:28In here we've just got a cherry jam, so it's cherries, quite a small amount of

06:34sugar and a little bit of pectin just to help to set it. We're going to pipe

06:39into the base of our choux. It's just an addition to give us a slightly extra or

06:44a stronger cherry flavor in the choux. You pipe into the base of each. Then we're

06:50going to fill the piping bag with the muslin cream and fill each choux with a

06:55good amount of cream.

06:58And you can either just cover with the lid of the choux or just as decoration

07:04with a cherry. Now we have the cherry choux tart.

Cherry Choux Buns | Recipe

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