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Serves
US | Metric
Ingredients
CHOUX PASTRY
  • 100 g whole milk
  • 100 g water
  • 100 g butter
  • 1 g salt
  • 7 g castor sugar
  • 130 g T55 soft flour
  • 200 g whole eggs
CRISPY TOPPING
  • 200 g butter
  • 200 g dememera sugar
  • 200 g T55 soft flour
PEAR COMPOTE
  • 2 pears
  • 50 g castor sugar
CHESTNUT CREMEUX
  • 100 g chestnut paste
  • 120 g whole milk
  • 25 g egg yolks
  • 30 g castor sugar
  • 10 g custard powder
  • 100 g diced butter
CHESTNUT PEAR CHOUX BUN CHESTNUT PEAR CHOUX BUN
CHESTNUT PEAR CHOUX BUN
AFTERNOON TEA

A sweet pastry choux bun, filled with Pear compote & chestnut cremeux.

A lovely cake to have for your afternoon tea party.

Prep 2 hours
Total 2 hours 30 minutes

CHOUX PASTRY:

Bring the milk, water, butter sugar & salt to the boil (must boil!)

Then add the flour in two stages and cook out thoroughly for 4-5 minutes until come away from the side of the pan. 

Place in mixing bowl with paddle and beat for a few minutes to cool down.

Add the eggs gradually. Pipe the choux buns, usually I pipe them at 10g.

Cut a disc of the crispy topping frozen mix and place on top of each choux bun before baking.

Bake at 200c for 15 minutes.


CRISPY TOPPING:

Paddle everything together (make sure butter is soft)

Then as soon as mix becomes a paste. Roll between silicone paper then freeze.

Once frozen cut a disc the same size as the choux bun & place on top of choux and bake in oven.


CHESTNUT CREMEUX:

Mix the tin chestnut paste & milk until soft. Place in a pan and bring to boil –stir constantly as this mix will burn. Whisk yolks, sugar & custard powder together, pour liquid over this whisk and return to pan. Cook again on medium heat until boiling. 

Remove from heat add the diced butter & emulsify with the hand blender. 

Place in a container & refrigerate to set. 

Once set, Pipe into the choux buns with the pear compote.


PEAR COMPOTE:

Peel the pears and cut into 2cm cubes, place in pan with the sugar.

Cook on a medium heat for 10 minutes until soft.

Place in a blender and mix until a smooth compote.

Refrigerate, Once cold pipe into choux buns with the cremeux.



I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

CHESTNUT PEAR CHOUX BUN
AFTERNOON TEA

A sweet pastry choux bun, filled with Pear compote & chestnut cremeux.

A lovely cake to have for your afternoon tea party.

favorite
print
rate
Prep 2 hours
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
CHOUX PASTRY
  • 100 g whole milk
  • 100 g water
  • 100 g butter
  • 1 g salt
  • 7 g castor sugar
  • 130 g T55 soft flour
  • 200 g whole eggs
CRISPY TOPPING
  • 200 g butter
  • 200 g dememera sugar
  • 200 g T55 soft flour
PEAR COMPOTE
  • 2 pears
  • 50 g castor sugar
CHESTNUT CREMEUX
  • 100 g chestnut paste
  • 120 g whole milk
  • 25 g egg yolks
  • 30 g castor sugar
  • 10 g custard powder
  • 100 g diced butter

CHOUX PASTRY:

Bring the milk, water, butter sugar & salt to the boil (must boil!)

Then add the flour in two stages and cook out thoroughly for 4-5 minutes until come away from the side of the pan. 

Place in mixing bowl with paddle and beat for a few minutes to cool down.

Add the eggs gradually. Pipe the choux buns, usually I pipe them at 10g.

Cut a disc of the crispy topping frozen mix and place on top of each choux bun before baking.

Bake at 200c for 15 minutes.


CRISPY TOPPING:

Paddle everything together (make sure butter is soft)

Then as soon as mix becomes a paste. Roll between silicone paper then freeze.

Once frozen cut a disc the same size as the choux bun & place on top of choux and bake in oven.


CHESTNUT CREMEUX:

Mix the tin chestnut paste & milk until soft. Place in a pan and bring to boil –stir constantly as this mix will burn. Whisk yolks, sugar & custard powder together, pour liquid over this whisk and return to pan. Cook again on medium heat until boiling. 

Remove from heat add the diced butter & emulsify with the hand blender. 

Place in a container & refrigerate to set. 

Once set, Pipe into the choux buns with the pear compote.


PEAR COMPOTE:

Peel the pears and cut into 2cm cubes, place in pan with the sugar.

Cook on a medium heat for 10 minutes until soft.

Place in a blender and mix until a smooth compote.

Refrigerate, Once cold pipe into choux buns with the cremeux.



I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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