CHOUX BUN RING
Preparation time: 30 minutes
Special equipment: Piping bag with plain nozzle
Calories per serving: 290
- 2 1 oz/65g plain flour
- pinch of salt
- 2oz/50g butter
- 2 standard eggs
- 5 fl oz/142ml carton whipping cream
- 15oz/425g tin apricot halves
- 2oz/50g plain chocolate
- 1oz/25g walnut halves
Sift the Four and salt together onto a piece of paper.
Put the butter in a pan with 1 point/125ml cold water and bring the mixture to the boil. As soon as the mixture boils, pour in all the flour and take the pan off the heart.
Beat well, using a wooden spoon, until the mixture is smooth and gathers in a ball in the centre of the pan leaving the base and sides clean.
Allow to cool until you can comfortably stand the base of the pan on the palm of your hand. Beat the eggs and gradually beat them into the mixture until it is glossy.
Put it into a piping bag fitted with a large plain nozzle. Pipe 8 large buns in a circle on a greased baking tray so that they are almost touching each other.
Bake the buns in a moderately hot oven (400oF/200oC, gas mark 6) for about 40 minutes or until they are well risen and golden.
Allow to cool a little then split the ring in half all the way round. Remove any soft uncooked mixture from inside.
Whip the cream. Drain the apricots and chop them roughly; you wonít need the juice for this recipe. Mix the chopped apricots with the cream and use to fill the bun ring.
Melt the chocolate in a basin standing over a pan of gently simmering water then drizzle it over the top of the ring, allowing it to trickle down the buns.
Roughly chop the walnuts and sprinkle them on top. To store: Freeze the cooked bun ring, after splitting it and removing any uncooked mixture, but before filling it. Allow to thaw, then crisp it for a few minutes in the over before finishing the ring.
Leftover ring should be kept in the fridge and eaten the next day, although the choux pastry will be very soft by then. Best eaten the day itís made and fairly soon after filling.