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Passion-berry choux buns
Passion-berry choux buns
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Total Time:
1 hour 30 minutes
Impress your guests with these delightful berry pastries that perfectly balance sweet and creamy flavors.
Ingredients:
  • 125 ml double cream
  • 125 ml Greek yoghurt
  • 4 large passion fruit
  • 250 g fondant icing sugar
  • 300 g raspberries plus extra to serve
  • 3 tablespoons caster sugar
  • 25 g butter
  • 1 large free-range egg
  • 3 large free-range egg yolks
  • ½ teaspoon vanilla bean paste
  • 50 g butter
  • 75 ml whole milk
  • 100 g plain flour
  • 1 teaspoon caster sugar
  • 3-4 medium free-range eggs
Instructions:
  • To make the raspberry curd, combine berries with 1 tablespoon sugar, 2 teaspoons lemon juice, and a splash of water in a saucepan. Cook on low heat for 5 minutes until soft, then sieve into a bowl. Mix in remaining sugar and butter. Melt over simmering water, then add egg, yolks, and vanilla. Cook for 10 minutes until thick. Strain, cover, and chill. For the choux, melt butter with milk and water in a pan. Boil, remove from heat, and beat in flour, sugar, and salt until glossy. Cool slightly, then gradually beat in eggs. Spoon onto a tray and bake for 20 minutes. Fill with raspberry cream. Make passion fruit glaze by mixing pulp with fondant icing sugar. Drizzle over buns and top with raspberries and sprinkles. Enjoy!

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