James Martin’s chocolate and hazelnut choux buns

Monday March 22 12:46 PM

The french theme continues and for this simple dessert James is going to demo a baking classic, choux pastry. James will be filling his choux buns with whipped double cream and nutella and topping with nuts for a simple decadent chocolate hazelnut bun – delicious!

James Martin’s chocolate and hazelnut choux buns

Serves 8

Ingredients

200ml water

85g butter

115g plain flour

Pinch of sugar

Pinch of salt

3 medium free-range eggs

100g chopped toasted hazelnuts

Filling

450ml double cream, whipped

150g hazelnut and chocolate spread

To finish

200g caster sugar

50g toasted flaked almonds

Method

1. Preheat the oven to 200C. Line a baking tray with greaseproof paper.

2. Heat the water and butter in a saucepan until the butter has melted.

3. Beat in the flour, the sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes.

4. Remove from the heat and take the mixture from the pan and pour into an electric mixer with a k attachment. Beat in the eggs, one at a time, until smooth and glossy.

5. Set aside to cool, then spoon the pastry into 8 onto the lined baking sheet and sprinkle over the hazelnuts. Bake for 30 minutes until golden and crispy. Leave to cool.

6. Meanwhile, whisk together the cream and the chocolate spread.

7. Cut the pastry in half, but not all the way through. Then carefully fill the centre with the chocolate cream mix using a piping bag.

8. In a saucepan, heat the sugar to a caramel, stir through the flaked almonds, and then spoon over the choux carefully.