Icing Sugar
Icing sugar can also be...
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Desserts
Sarah's Peaches and Cream Choux Buns
30 mins
45 mins
Easy
8
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- Ingredients
- Method
Ingredients
- ½ cup water
- 55g butter (cubed)
- ½ cup flour
- 2 large eggs
- 300ml cream
- 1 tsp vanilla paste with seeds
- ⅓ cup Chelsea Icing Sugar
Peach Jam
- 500g finely chopped peaches
- 500g Chelsea Jam Setting Sugar
- Knob of butter
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
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Method
Preheat oven to 200°C. Line two baking sheets with baking paper.
Place water and butter in a saucepan over a high heat and bring to a rolling boil.
Remove saucepan from the heat and add flour, beating with a wooden spoon until the mixture comes together and comes away from the sides of the pan. Leave to cool to room temperature.
Add one egg at a time beating well between each addition until mixture comes together.
Pipe profiterole shapes onto prepared baking sheets and place in oven. After 15 minutes reduce oven temperature to 180°C and bake for another 30-40 minutes or until buns are browned and dry. Remove from oven and cool on a wire rack.
Peach Jam: Place finely chopped peaches in a pot with jam setting sugar over a medium heat. Mix until sugar is dissolved. Add a knob of butter and bring jam to a rolling boil. Boil for approximately 4-5 minutes and check whether jam is done using the "wrinkle test' - place a small amount onto a cold saucer and allow to cool slightly. Surface should wrinkle when you push your finger through the jam. Once jam is ready, pour into sterilised jars.
Chantilly Cream: Beat cream, vanilla paste and icing sugar until soft peaks form.
Fold 3 tablespoons of peach jam into 2 cups of Chantilly cream. Pipe peaches and cream mixture into cooled choux buns. Dust with icing sugar if desired.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Jam Setting Sugar
Make jam in minutes!...
Reviews
What did you think of this recipe?
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How to Choose SugarFor Baking?
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