Cherry & Mascarpone Choux Buns
how much I love choux and a mini May round up
I love choux pastry. It seems to scare people a little bit and I can understand why. Making sure you get an airy hollow puff and not something dense and soggy takes a bit of practise but once you’ve cracked it, you’ll realise it’s a lot more straightforward and quicker to make than other pastry types, especially as it doesn’t require any chilling time or the need to keep all the ingredients cold. Just pipe some blobs, whack them in a hot oven and you’re halfway there.
Choux pastry, be it in the form of eclairs, profiteroles and anything in between, provides the perfect light and airy shell to fill up with anything your heart desires, typically something whipped and creamy. This week’s recipe for paid subscribers sees them filled with a glossy cherry jam and a whipped vanilla mascarpone. And there’s an option to add a scoop of ice cream too, of course. I feel like they’d be right at home for an afternoon tea or a summery gathering in the garden.
