Icing Sugar
Icing sugar can also be...
Details page sections
Desserts
Sarah's Peaches and Cream Choux Buns
30 mins
45 mins
Easy
8
Keep my screen awake
- 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!...
Reviews
What did you think of this recipe?
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?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt