Steven’s Bakewell Tart Choux Buns

Method

Step 1
Make the jam. Put the raspberries and sugar into a medium pan over a low heat. Stir gently until the juices start to run and the sugar has dissolved.

Step 2
Increase the heat and bring to the boil, then add the butter and boil rapidly, stirring continuously, for about 8–10 minutes, until the mixture is thick and jammy. Pour into a heatproof bowl, leave to cool, then cover and chill. 

Step 3
To make the choux pastry, heat the oven to 200°C/180°C fan/400°F/Gas 6. Sift both flours into a bowl and set aside.

Step 4
Put the butter, salt and sugar into a medium pan with 300ml of water. Set over a low heat and stir frequently until the butter has melted.  

Step 5
Increase the heat and quickly bring the mixture to the boil, then remove from the heat and tip in the sifted flour. Beat rapidly to a thick, glossy paste.

Step 6
Return the pan to a low heat and beat gently for 1 minute, until the paste is very smooth, glossy and leaves the sides of the pan clean. Tip the mixture into the bowl of a stand mixer fitted with the whisk and leave to cool until barely warm.  

Step 7
Then, whisk in the eggs a little at a time, beating well after each addition, to make a thick, shiny dough that holds its shape.

Step 8
Transfer the dough to a large piping bag fitted with a 1.5cm plain nozzle. Pipe 5cm mounds of choux dough onto the lined baking sheet, spacing the mounds about 5cm apart. Smooth down any peaks with a wet finger.

Step 9
Bake for about 25 minutes, until the buns are well risen, golden brown and crisp. Turn off the oven. Skewer a small hole in one side of each bun to release the steam, then return the buns to the oven for 10 minutes, with the oven door slightly open. Transfer to a wire rack and leave to cool. 

Step 10
Make the frangipane crème pâtissière. Beat the eggs with the sugar in a heatproof bowl until very smooth and creamy, then sift in the ground almonds, plain flour and cornflour and mix.

Step 11
Heat the milk with the butter in a medium pan over a medium heat, until the butter has melted and the mixture is steaming hot. Pour the mixture onto the egg mixture in a thin, steady stream, stirring continuously until combined.

Step 12
Return the mixture to the pan and stir over a medium heat until it comes to the boil and is thick and smooth. Remove from the heat and stir in the vanilla and almond extracts. Transfer to a heatproof bowl, leave to cool, then cover and chill until firm enough to pipe. 

Step 13
Make the truffles. Heat the cream in a small pan over a low heat, until it just boils. Then, pour it over the dark chocolate. Leave the chocolate to melt for 2 minutes, then stir very gently until smooth.

Step 14
Add the icing sugar and the kirsch to taste. Cover and chill until firm. Then, roll a hazelnut-sized piece of the mixture between your palms to make a ball. Place the ball on the lined plate. Repeat to make 1 truffle for each bun, then cover and chill until very firm. 

Step 15
Melt the white chocolate very gently in a heatproof bowl. Stir until smooth, then add enough red food-colouring gel to give the chocolate a cherry-pink colour. One at a time, dip the truffles in the pink chocolate to coat, then chill until set. 

Step 16
To assemble the choux buns, transfer the frangipane crème pâtissière to a large piping bag fitted with a 7mm plain nozzle and pipe into the buns through the steam hole until each bun is about three quarters full.  

Step 17
Transfer the jam to a small piping bag fitted with a 2mm nozzle or a squeezy piping bottle and pipe the jam into the centre of each bun to fill.  

Step 18
Mix the icing sugar with enough lemon juice to make a very smooth, thick glacé icing. One at a time, dip in the tops of the buns. Place them right side up on a serving plate and top each with a truffle.