White Chocolate Choux Buns with summer berry sauce

Red berry & White Chocolate Choux Buns Recipe

45 Minutes
Serves: 4
These white chocolate choux buns or cream puffs are made with choux pastry encasing a sweet berry sauce of blackberries, raspberries and red currant and fresh whipped cream, The buns are decorated with white chocolate and drizzle of red berry sauce

Recipe Ingreds

choux buns

  • 85 grams butter
  • 3 whole egg
  • 100 grams plain flour
  • 200 ml water

Filling

  • 500 ml double cream
  • 300 grams frozen summer fruits
  • 200 grams caster sugar

Topping

  • 150 grams white Chocolate

Recipe with pictures Steps

Step 1

  • Place the butter and water in a pan
  • melt the butter and then boil
  • add the flour
  • beat till smooth
  • remove the pan from the heat
  • set the oven to 200C 400F or gas mark 6

Step 2

  • add the egg(s) to a bowl
  • beat the eggs
  • add the eggs a bit at a time to the pan
  • beat till smooth

Step 3

  • place the pastry in a piping bag with a plain nozzle
  • pipe 8 cms circles onto a damp baking tray
  • flatten any peaks left from piping with a knife
  • place in the oven
  • cook for 30 mins
  • till well risen and crisp
  • remove from the oven
  • Leave to cool

Step 4

  • while the choux buns are cooking
  • add the frozen berries to the pan
  • cook the berries till soft
  • sieve the fruit mixture to remove the seeds
  • add the sugar to the fruit
  • cook till the fruit forms a jam when tested on a cold plate
  • set a side to cool

Step 5

  • when the choux buns are cool cut in half

Step 6

  • melt the white chocolate
  • dip the tops of the choux buns into the chocolate
  • set a side to set

Step 7

  • whip the cream to form soft peaks
  • add to the piping bag

Step 8

  • add the fruit mixture to another piping bag with a large nozzle
  • pipe the berry mixture in the bottom of the choux bun

Step 9

  • pipe the cream on top of the berry mixture

Step 10

  • place the top of the choux bun (coated in white chocolate) on top of the cream

Step 11

  • swap the nozzle on fruit mixture bag to a small nozzle
  • pipe a pattern on the choux buns

Step 12

  • serve 2 or 3 buns per person

Recipe Utensils

  • 1 baking tray
  • 1 hand mixer
  • 1 large knife
  • 1 medium bowl
  • 2 medium pan
  • 4 piping bag
  • 1 Plain piping noozle
  • 2 sieve
  • 2 small bowl

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What is choux pastry 

Choux pastry is believed to have been created in Italy, the choux pastry is a light pastry made from a dough of butter, water, flour, and eggs. The high moisture content in the pastry creates steam raising the pastry and making it light and fluffy .

How to make white chocolate choux buns (cream puffs)

Make the choux pastry by boiling the butter and water together, add the flour and beat till smooth. Allow to cool a little then add the eggs beat to combine thoroughly. Place in a piping bag with a plain nozzle pipe 8 cm circles cook for 30 minutes until golden brown, well risen and crisp. Make the red berry sauce by combining bramble jam and frozen summer fruits in a pan cook for 5 minutes and then set aside to cool, then place in a piping bag. Whip the fresh cream and place in a piping bag with a star nozzle. Cut the choux buns in half and tip the top section in melted white chocolate just coating the top, set a side to set. Take the bottom section and fill with a layer of red berry sauce and top with whipped cream. Assemble the cream puffs and decorate the tops with berry sauce

When and how to serve white chocolate cream puffs with summer berry sauce

These delicious buns are perfect as a dessert, for a cream tea or afternoon tea party. If your not a fan of fresh cream they can be filled with pastry cream or a mixture of both. The chocolate topping can also be swapped for a milk or dark chocolate topping both go well with the red berry sauce.

Filling cream puffs can be difficult for this recipe as we have two separate fillings so we have gone for a ring shape and cut the rings in half, and sandwich the filling between the halves. If you want to make traditional choux buns then gently fold in some of the berry sauce into the cream and pop a hole in the bottom of the bun and pipe in using a piping bag and nozzle.

If your making the buns for a party, you can make and cook the choux the day before allow to cool and then store in an air tight container. You can also make the berry sauce in advance, and then assemble the cream puffs on the day

What makes our cream puffs the best

White chocolate choux buns are delicious the mixture of choux pastry, cream and chocolate is absolutely perfect, but we fancied adding a sharpness to cut through all that cream and sugar, so adding our red berry sauce makes these buns really standout both in looks and more importantly in flavour.

Top Tips 

  • Make sure you cook the buns so they are crisp and they keep their shape when they come out of the oven
  • Don't over whip the cream it should be just able to keep its shape 
  • When making the pastry allow the mixture to cool a little before adding the eggs 

Other chocolate and cream desserts

Chocolate Profiteroles

Chocolate, Orange and Pistachio Cake

Strawberry Mascarpone Tart with Chocolate Pastry

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