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Cherry Choux Buns | Recipe
GoodtoKnow
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14/01/2025
These afternoon tea cakes are super impressive yet simple to make - the perfect combination.
Category
🛠️
Lifestyle
Transcript
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00:00
Hello my name is Andrew Garret from the Langham Hotel and we're going to make the
00:03
shoe time cake which is a shoe bun filled with the cream and a cherry on
00:08
the top. And now we're going to make the shoe pastry for the shoe time shoe. So
00:13
we're going to boil milk and butter.
00:17
The salt and sugar. What's really important with the shoe pastry is that
00:31
we make sure that the butter is completely melted. So now the milk and
00:35
the butter is coming to the boil just to make sure that the butter is completely
00:38
dissolved and then we're ready to add the flour. You can add the flour all in
00:42
one go. I'm just going to mix it to a thick paste. So the gas is off here and
00:47
there you can see that the paste is thick. Everything is mixed well together
00:52
and something that we are told to do with shoe pastry is that we to dry it
00:56
out. But as you can see there's a steam coming already out of the mix. If we turn
01:01
the heat back on and dry out the shoe pastry we tend to find that at the
01:04
bottom of the pan is where the flour sticks and actually it's something we
01:09
want the flour to stay within the mix because that's what absorbs the moisture.
01:12
So all I'm doing is just mixing it slowly using the heat that's already in
01:16
the pan just to dry get rid of the excess moisture. So I'll just do that for
01:21
a minute or so and now we're ready to add the eggs gradually. Now when
01:25
you're adding the eggs in the shoe pastry you add a small amount. Mix it in
01:31
to the dough and then you gradually add, gradually add until you get it to the
01:35
right consistency. And you might find that with shoe pastry that
01:39
you don't always add the same amount of egg. It will all depend on maybe the flour
01:44
that you're using, the amount of time that you've just left it to dry or if
01:48
the liquid is evaporated too much at the beginning. But you'll
01:52
see that the shoe pastry is ready more when the texture is right. What
01:56
the egg does in the shoe pastry it's the egg that's going to enable the puff or
02:00
give the puff into the shoe pastry. What you do have to be careful is not to add
02:04
too much egg. So one final mix to get a nice smooth and shiny paste. Now we've
02:10
got a shoe paste that's ready to pipe. So now we've transferred the shoe pastry
02:14
into a piping bag. We've got a number 10 nozzle so it's a 10 millimeter nozzle
02:19
and we're just going to pipe onto a silicone mat. It's important to leave a
02:23
big enough gap between. Obviously they will expand in the oven and puff up.
02:31
Just rolled some sweet pastry as thin as possible between sheets. We've frozen it
02:36
and then just cut it out into small discs. We're going to put one of these on
02:41
top of each shoe and this is going to give us a crunchy texture and it will
02:45
also help to hold the shape of the shoe. So we should have a nice round shoe once
02:49
these have been baked. We're going to do half that way and half without.
02:59
While the shoe is baking we're going to make the filling which is the simple
03:04
mousseline cream. The first step is to mix the eggs with the sugar and the
03:08
flour. Something that's very important when you're making this cream is that
03:13
you always mix the sugar and the eggs first. What's very important is that the
03:18
sugar dissolves in the egg. If we don't dissolve the sugar in the eggs then the
03:23
sugar will absorb the moisture of the eggs and what you'll be left with is the
03:27
lumps of fat that are left in the egg yolk that don't ever disappear so you'll
03:30
have a very lumpy cream. Then we add the flour and in here we've got a mix of
03:37
cornflour and flour so that it gives us a thickening agent as well as an agent
03:44
that will give a little bit of elasticity to the mix and then we're
03:47
ready just to add it to the milk. Now we're going to boil the milk for the
03:50
base of the cream. We're going to pour the milk in and bring it to the boil. Now
03:56
while the milk's boiling I'm just going to explain about the gelatine. The
04:00
gelatine that we're using is a powder that we've added water to. So our base
04:04
recipe for our gelatine mass as we call it is one gram of powder for five grams
04:10
of water. So the milk is boiling, the gelatine is ready there and we're just
04:16
going to take our eggs, sugar and flour that we mixed earlier and as the milk
04:21
comes to the boil we're going to pour directly the eggs, the flour into the
04:27
mix and the sugar into the mix leaving the heat still on and we're just going
04:33
to whisk that into our cream and you can see that it's going to thicken very very
04:37
quickly to give us something that resembles a traditional pastry cream. So
04:44
now the pastry cream is cooked we're going to drop in the gelatine, turn off
04:47
the heat and just dissolve the gelatine in the mix. Now all the gelatine is
04:52
dissolved, the cream is cooked, we're ready to put it into a container. So now
04:57
the cream has cooled down to 40 degrees. You'll see that we've put a cling film on
05:01
top and this cling film was just to stop any skin forming on top of the cream
05:06
which will as well create a lumpy texture, grainy texture in the cream. So
05:10
the cream's at 40, our butter is just slightly softened, we're going to add it
05:14
into the cream and just whisk it in. This is something that can do the day
05:19
before you need this cream and once this butter's dissolved into the cream we're
05:25
just going to put it in the fridge and it can be left overnight or within a
05:28
couple of hours it's ready to use. So the choux have just come out of the oven
05:31
we've left them to cool. As you can see they've kept a shape and they've got
05:35
this textured finish which is the sweet pastry. We're just going to leave those
05:38
there for now. We've got the base of our muslin cream, so the pastry cream with
05:43
butter. Going to add a very small amount of mascarpone again too and also just a
05:50
small amount of grated tonka. So tonka, it's a bean, you tend to find it in
05:54
Venezuela, can be used in perfume quite a lot to give you a vanilla scent. So we've
05:58
just the tonka, the base pastry cream and mascarpone, we're just going to whisk it
06:02
together to get the texture that we want. We're basically just making sure there's
06:06
no lumps of mascarpone in this cream. As you can see a very quick mixing, so that
06:15
we'll just leave here. We're going to slice our choux.
06:28
In here we've just got a cherry jam, so it's cherries, quite a small amount of
06:34
sugar and a little bit of pectin just to help to set it. We're going to pipe
06:39
into the base of our choux. It's just an addition to give us a slightly extra or
06:44
a stronger cherry flavor in the choux. You pipe into the base of each. Then we're
06:50
going to fill the piping bag with the muslin cream and fill each choux with a
06:55
good amount of cream.
06:58
And you can either just cover with the lid of the choux or just as decoration
07:04
with a cherry. Now we have the cherry choux tart.
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