Classic Recipes

Prep Time:1 hr

Cook Time: 30 min

Serves: 4

Elegant choux buns with a Collier's twist.

Ingredients

200g Seville Orange Marmalade

Choux buns

125ml Milk
125ml Water
100g Butter
2g Salt
Bring all the above ingredients to the boil
150g Plain flour – Beaten into above when boiled and removed from the heat
4 Whole eggs – Beaten into the above one at a time

Cheddar Béchamel

20g Butter
20g Plain Flour
250ml Milk
5 Egg Yolks
240g Grated Collier’s Cheddar

Instructions

Choux buns

1. Place the choux mixture into a piping bag and pipe 2 – 2½cm balls on a silicone baking mat, Place in a preheated oven and cook at 180˚C for approximately 10 – 15 minutes or until they are golden brown. Remove and cool.

Bechamel

1. Melt the butter in a small pan and stir in the flour to make a roux. Cook over a low heat for 3 – 4 minutes to make a roux.
2. Slowly add the cold milk to make a thick sauce, stir in the grated Collier’s Cheddar followed by the egg yolks and beat by hand, off the heat, to a smooth, silky consistency. Transfer to a piping bag.
3. Gently warm the Seville Orange marmalade so it is just ‘unset’.
4. Cut a small hole in the bottom of the individual choux buns and pipe some of the warm, thick béchamel into them. Dip them in the warm marmalade and serve.