Milk Chocolate, Raspberry & Elderflower Choux Bun Recipe by chef Neil Ferguson

milk-chocolate-raspberry-elderflower-choux-bun

INGREDIENTS (ELDERFLOWER CHOUX PASTRY)

  • 65 g butter
  • 375 ml water
  • 250 g plain flour
  • 3 eggs
  • 2 tsp elderflower cordial
  • 25 g icing sugar
  •  Pinch salt
METHOD
  1. Bring water, butter, sugar, salt and cordial to boil.
  2. Add flour. Cook till it comes away at the side of pot.
  3. Cook out.
  4. Add to mixer. Add one egg at a time. Beat till smooth and cooled.

INGREDIENTS (MILK CHOCOLATE MOUSSE)

METHOD
  1. Soft the mascarpone with a whisk.
  2. Whisk egg yolks to sabayon.
  3. Heat sugar and water to 121˚C
  4. Drizzle over egg. Mix to cool.
  5. Melt chocolate, fold in egg.
  6. Once cool fold in whipped cream.

INGREDIENTS (RASPBERRY CONFITURE)

  • 100 g raspberry juice
  • 100 g fresh raspberry
  • 100 g caster sugar
  • 15 g pectin
  • 10 ml lemon juice
METHOD
  1. Heat puree, raspberry and half sugar to boil.
  2. Mix rest of sugar and pectin.
  3. Add to puree. Cook to 104˚C.
  4. Add lemon juice and cook for a further 2 mins.

INGREDIENTS (RASPBERRY CONFITURE)

  • 100 g flour
  • 12 g raspberry powder
  • 100 g caster sugar
  • 80 g unsalted butter
METHOD
  1. Mix together till smooth.
  2. Roll out thin between two sheets of parchment paper.
  3. Cut to size. For on top of choux pastry.
SERVING
  1. Tempered rectangles of chocolate.
  2. Freeze dry raspberries, fresh raspberries.
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