Makes 24
Ingredients:
For the choux pastry:
450ml water
170g butter
200g plain flour
5 free-range eggs
Salted Caramel:
200g brown sugar
50g butter
75ml double cream
20g salt flakes
150ml double cream
Honey Cream:
360ml double cream
3 tbsp honey
Honey Roasted Walnuts:
200g walnuts
1 tsp thyme
1/2 tsp rosemary
2 tbsp honey
1 tbsp sea salt flakes
Method:
In a pan, add the water and butter. Once the butter has melted, bring up to the boil.
Sieve in the flour and beat with a wooden spoon until smooth.
Transfer the dough to a clean bowl and spread up the sides to help cool the dough down.
Preheat the oven to 160°C
Once the dough has cooled, mix the eggs in one at a time until you have a smooth silky dough.
Spoon the dough into a piping bag and pipe into a MasterClass non-stick eclair baking pan.
Dab the ends of the dough with a little water to stop the ends from burning.
Bake in the oven for 35-40 minutes or until golden, crisp and hollow.
With a knife, create a hole at one end on the bottom of the pastry, to release any steam to stop them going soggy.
For the caramel:
Place the brown sugar into a large shallow non-stick pan with salt.
Gently melt the sugar, then add the cream and turn up the heat to a bubble this will help the sugar dissolve into a caramel.
Once all the sugar has dissolved, leave to cool for 5 minutes, then stir in the butter.
For the walnuts:
Toast the walnuts in a frying pan with a drizzle of oil.
Add in the rosemary and thyme along with the honey and let the walnuts go glazed and sticky.
Finish with a sprinkle of sea salt flakes and put to one side.
For the cream:
In a bowl, whip up the double cream until you have soft peaks (stiff enough to pipe)
Then fold in the honey.
Once the choux buns have cooled, take a knife and cut down the middle of the choux bun.
Pipe in your honey cream, then place the choux lid on top.
Drizzle over your salted caramel and finish off with the honey-roasted walnuts
Products Used:
