Cherry Choux Buns | Recipe - video Dailymotion

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

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00:00Hello my name is Andrew Gravitt 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.

00:29What's really important with the shoe pastry is that we make sure that the

00:32butter is completely melted. So now the milk and the butter is coming to

00:36the boil just to make sure that the butter is completely dissolved

00:39and then we're ready to add the flour. So you can add the flour all in one go

00:43and just going to mix it to a thick paste so the gas is off here.

00:47And there 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

00:56to dry it out. But as you can see there's a steam coming already out of the mix.

01:00If we turn the heat back on and dry out the shoe pastry we tend to find that at

01:04the bottom 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

01:15the heat that's already in the pan just to dry, get rid of the excess moisture.

01:20So I'll just do that for a minute or so and now we're ready to add the eggs

01:22gradually. Now when you're adding the eggs in the

01:25shoe pastry you add a small amount,

01:30mix it in to the dough and then you gradually add, gradually add

01:34until you get it to the right consistency. And you might find that with

01:38with shoe pastry that you don't always add the same amount of egg.

01:42It will all depend on maybe the flour that you're using, the amount of time that you've

01:46just left it to dry or if the liquid has evaporated too much at the beginning.

01:51But you'll see that the shoe pastry is ready more when the texture is right.

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

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

02:05So one final mix to get a nice smooth and shiny paste.

02:09Now we've got a shoe paste which is ready to pipe.

02:12So now we've transferred the shoe pastry into a piping bag. We've got a number 10 nozzle,

02:17so that's a 10 millimeter nozzle and we're just going to pipe onto a silicone mat.

02:22It's important to leave a big enough gap between. Obviously they will expand in the oven and puff up.

02:28We've just rolled some sweet pastry as thin as possible between sheets. We've frozen it and then

02:37just cut it out into small discs. We're going to put one of these on top of each shoe and this is

02:42going to give us a crunchy texture and it will also help to hold the shape of the shoe. So we should

02:47have a nice round shoe once these have been baked. We're going to do half that way and half without.

03:00While the shoe is baking we're going to make the filling which is the simple muslin cream.

03:04The first step is to mix the eggs with the sugar and the flour. Something that's very important when

03:11you're making this cream is that you always mix the sugar and the eggs first.

03:17What's very important is that the sugar dissolves in the egg. If we don't dissolve the sugar in the

03:21eggs then the sugar will absorb the moisture of the eggs and what you'll be left with is the lumps

03:27of fat that are left in the egg yolk that don't ever disappear so you'll have a very lumpy cream.

03:32Then we add the flour and in here we've got a mix of corn flour and flour so that it gives us a

03:42thickening agent as well as an agent that will give a little bit of elasticity to the mix.

03:46And then we're ready just to add it to the milk. Now we're going to boil the milk

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

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

04:00using is a powder that we've added water to. So our base recipe for our gelatine mass as we call it is

04:08one gram of powder for five grams of water. So the milk is boiling, the gelatine is ready there

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

04:22to the boil we're going to pour directly the eggs, the flour into the mix and the sugar into the mix

04:29leaving the heat still on and we're just going to whisk that into our cream and you can see that

04:36it's going to thicken very very quickly to give us something that resembles a traditional pastry cream.

04:43So now the pastry cream is cooked we're going to drop in the gelatine, turn off the heat and just

04:48dissolve the gelatine in the mix. Now all the gelatine is dissolved, the cream is cooked, we're ready to put it

04:55into a container. So now the cream has cooled down to 40 degrees you'll see that we've put a cling film

05:01on top and this cling film is just to stop any skin forming on top of the cream which will as well

05:08create a lumpy texture grainy texture in the cream. So the cream's at 40, our butter is just slightly

05:13softened we're going to add it into the cream and just whisk it in. This is something that can do

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

05:25put it in the fridge and it can be left overnight or within a couple of hours it's ready to use.

05:29So the choux have just come out of the oven we've left them to cool as you can see they've kept a

05:34shape and they've got this textured finish which is the sweet pastry so we're just going to leave

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

05:43add a very small amount of mascarpone again too and also just a small amount of grated tonka. So tonka

05:52it's a bean you tend to find it in Venezuela can be used in perfume quite a lot to give you a vanilla

05:57scent. So we've just 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 no lumps of

06:07mascarpone in this cream. As you can see a very quick mixing so that we'll just leave here. We're going to

06:17slice our choux. In here we've just got a cherry jam so it's cherries quite a small amount of sugar

06:35and a little bit of pectin just to help to set it. We're going to pipe into the base of our choux

06:41it's just an addition to give us a slightly extra or a stronger cherry flavor in the choux.

06:47You pipe into the base of each then we're going to fill the piping bag with the muslin cream and

06:53fill each choux with a good amount of cream. And you can either just cover with the lid of the choux or

07:03just the decoration with the cherry. Now we have the cherry choux time.

Cherry Choux Buns | Recipe

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