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Peanut Butter and Jam Choux

- Steps
- Ingredients
Ingredients
Choux
Strawberry Jam
Peanut Brittle
Peanut Butter Whipped Cream
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Steps
- Preheat oven to 160oC fan forced.
- For the Choux Pastry, combine water, butter, sugar and salt in a saucepan. Bring to a rapid boil before adding in the flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.
- Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all the steam dissipates.
- Once the steam has completely disappeared, start adding in the eggs, a little at a time, and mix until the dough comes together to a silky, shiny batter.
- Transfer batter to a piping bag, fitted with a plain 1cm nozzle. Pipe into 5cm rounds.
- Bake until golden brown, about 45 minutes. Turn oven off and prop oven door open slightly. Allow to cool slightly in the oven. Remove from hot tray and place onto a wire rack to cool.
- For the Strawberry Jam, cut strawberries into quarters and place in a saucepan with sugar and lemon juice. Heat over medium heat and cook, stirring occasionally, until thickened, about 15 minutes. Add lemon zest, to taste, and set aside to cool.
- For the Peanut Brittle, line a small baking tray. Add peanuts and toast in a frypan over medium heat until golden. Spread over tray and set aside.
- Once cooled, break up brittle roughly and place into food processor to pulse into coarse crumbs.
- Place sugar in a saucepan. Heat over medium to high heat until caramelised. Add peanuts and stir quickly to combine. Pour out on a baking tray lined with baking paper. Sprinkle with salt and place in the fridge to cool.
- For the Peanut Butter Whipped Cream, place the cream and icing sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk to soft peaks. Add the peanut butter and fold through. Transfer mixture to a piping bag fitted with a 1cm plain nozzle and reserve in the fridge.
- To serve, cut the choux buns in half horizontally. Spoon the strawberry jam into the base of each bun. Pipe the peanut butter whipped cream on top of the jam. Top with peanut brittle crumb and cover with the choux bun tops.