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Tiger choux buns

Automatically translated from Dutch using AI.

Make these light choux buns filled with crème prise and topped with a crisp crust for a festive treat. Perfect for any party or a cosy moment at home.

Total time
2 h
Ingredients
21

NL

Equipment

  • piping bag
  • baking paper
  • spatula
  • mixing bowl
  • oven
  • saucepan
  • baking tray
  • dough scraper

Ingredients

Choux pastry

  • 100 g water
  • 50 g butter
  • 75 g flour
  • 3 eggs
  • salt (pinch)

Crisp topping (shortcrust dough)

  • 50 g butter
  • 50 g sugar
  • 50 g flour
  • pinch of salt
  • filling

Crème pâtissière

  • 500 ml milk
  • 100 g sugar
  • 1 vanilla pod (or 1 sachet of vanilla sugar)
  • 4 egg yolks
  • 40 g cornflour

Crème prise

  • 200 g whipping cream
  • 30 g sugar
  • 200 g mango purée
  • 50 g exotic fruit purée
  • 5 gelatine leaves
  • 50 g kirsch

Steps

Preparing the choux pastry

  1. Heat the water and butter in a saucepan until the butter has completely melted and the mixture boils.
  2. Add all the flour at once and stir vigorously with a spatula until the mixture forms a cohesive ball and comes away from the pan.
  3. Let the mixture cool for 5 minutes, then add the eggs one at a time. Mix well after each addition until smooth and glossy.
  4. Put the mixture into a piping bag and pipe small mounds onto a tray lined with baking paper.Round portions of choux pastry on a baking tray.

Preparing the crisp topping

  1. Mix the butter, sugar, flour and a pinch of salt in a mixing bowl to make a crumbly dough.
  2. Roll the dough thinly between two sheets of baking paper and chill in the fridge for approximately 15 minutes to firm up.Cutting circles out of thinly rolled pastry.
  3. Cut small circles from the dough and place them on top of the piped choux buns.Placing a round dough disc on a portion of choux pastry.

Baking

  1. Preheat the oven to 200°C. Bake the buns for 20–25 minutes until well risen and golden brown. Do not open the oven during baking to prevent them collapsing.
  2. Leave the buns to cool completely on a wire rack.Baked choux pastries with a crisp topping.

Preparing the crème pâtissière and crème prise

  1. Crème pâtissière: Bring the milk to the boil with the vanilla pod, split in half with its seeds scraped out. Meanwhile, mix the sugar, egg yolks and cornflour until smooth. Pour a little hot milk into the egg mixture and stir well. Pour this mixture back into the remaining milk and heat over a medium heat, stirring constantly, until thick. Soak the gelatine leaves in cold water and squeeze them out. Stir them into the still-warm crème pâtissière until dissolved. Leave to cool with cling film directly on the cream to prevent a skin forming.
  2. Crème prise: Mix the mango purée, exotic fruit purée and kirsch into the cooled crème pâtissière. Fold in the whipped cream to make a light cream.
  3. Fill a piping bag with the crème prise and fill the cooled buns through a small hole made in the bottom.

More choux pastries [wpupg-grid-with-filters id="soezen"]