Burgers are so fun and fashionable that I decided to turn a choux bun into a burger and place it in a mini burger box. It’s always nice to create something with a fun twist. I served my first batch of choux burgers at sweet street in 2017 and they went viral on social media and with everyone’s tastebuds too.
- 75 g (2¾ oz) unsalted butter, at room temperature
- 50 g (1¾ oz) caster (superfine) sugar
- ½ vanilla bean, seeds scraped
- 100 g (3½ oz/12/3 cups) plain (all-purpose) flour
In an electric mixer fitted with the paddle attachment, beat together the butter, sugar and the vanilla seeds on medium speed until well combined. Use a rolling pin to roll the sable out between two sheets of baking paper until it is 3–4 mm (1/8 inch) thick.
Transfer the sable to a flat tray and put it in the freezer for 30 minutes or until firm. Use a 6 cm (21/2 inch) diameter cutter to cut out five discs and lay them on a baking tray lined with baking paper. Set the discs aside in the refrigerator until the choux is ready to bake.
PÂTE À CHOUX
- 80 ml (2½ fl oz/1⁄3 cup) milk
- 60 g (2¼ oz) unsalted butter, at room
- 1 teaspoon caster (superfine) sugar
- 1 teaspoon salt
- 80 g (2¾ oz) plain (all-purpose) flour
- 2 eggs, lightly beaten
Preheat the oven to 190°C (375°F).
Put 80 ml (2½ fl oz/1⁄3 cup) of water in a medium saucepan with the milk, butter, caster sugar and salt. Bring it to the boil over medium heat. Add the flour and stir constantly until the mixture thickens and pulls away from the side of the pan.
Cook for a further 30–60 seconds to develop the gluten.
Transfer the mix to the bowl of an electric mixer fitted with the paddle attachment and beat on a medium speed until 60 per cent of the heat has dispersed.
Add the eggs, a little at a time, until you achieve a glossy paste that should just fall off the beater.
Transfer the paste to a piping (icing) bag fitted with a size 11 plain nozzle. Spray a heavy baking sheet with baking spray and then pipe the paste in five 7 cm (2¾ inch) rounds. Place a disc of sable on top of each round. Bake for 30–40 minutes until puffed and golden.
Remove from the oven and pass a metal spatula underneath each choux bun to release it from the tray. The choux pastry should feel hollow when lifted off the tray. Set aside to cool.
PEANUT BUTTER CREMEUX
- 60 ml (2 fl oz/¼ cup) milk
- 60 ml (2 fl oz/¼ cup) pure (pouring) cream (35% fat)
- 50 g (1¾ oz) white chocolate, chopped or buttons
- 40 g (1½ oz) crunchy peanut butter
- 30 g (1 oz) caster (superfine) sugar
- 2 egg yolks
- 2 sheets titanium-strength gelatine, soaked in cold water to soften
Put the milk and cream in a small saucepan over medium heat and bring just to the boil.
Meanwhile, put the white chocolate and peanut butter in a medium bowl and set aside. Whisk the caster sugar and egg yolks in a separate medium bowl until well combined
Once the cream mixture has just come to the boil, remove it from the heat and pour half into the egg mixture. Whisk well to combine. Pour the egg mixture back into the remaining cream mixture in the saucepan and return to medium heat. Continue to cook, stirring constantly until the mixture reaches 65°C (use a thermometer) or coats the back of a spoon. Remove from the heat.
Squeeze out the gelatine to remove excess water and add it to the anglaise, stirring well until the gelatine has dissolved completely. Strain through a fine sieve over the chocolate and peanut butter and whisk until completely combined. Transfer to a pouring jug.
Lay a silicone mat with 6 cm (2½ inch) disc moulds on a flat baking tray and pour 50 ml (1¾ fl oz) of the cremeux into each mould. Carefully transfer the tray to the freezer and allow to completely freeze.
- 40 g (1½ oz) caster (superfine) sugar
- 185 ml (6 fl oz/¾ cup) raspberry purée (see glossary)
- 4 sheets titanium-strength gelatine, soaked in cold water to soften
Put the sugar into a small saucepan with 200 ml (7 fl oz) of water and bring it to the boil; meanwhile, put the raspberry purée into a medium bowl. When the sugar syrup has come to the boil, remove from the heat and whisk in the gelatine. Strain and allow to cool.
Line a 20 x 30 x 1 cm (8 x 12 x 3/8 inch) tray with plastic wrap or an acetate sheet. Lay the tray flat in the freezer and carefully pour the jelly mixture into the tray. Freeze for 1 hour or until set. Remove the jelly from the tray and cut into five 7 cm (2¾ inch) squares. Keep the jelly in the freezer until you are ready to assemble the burger.
WHITE CHOCOLATE CHANTILLY CREAM
- 600 ml (21 fl oz) thickened (whipping) cream
- 1 vanilla bean, split and seeds scraped
- 300 g (10½ oz) white chocolate (28%), chopped or buttons
- 6 sheets titanium-strength gelatine, soaked in cold water to soften
Put the cream, vanilla bean and seeds in a small saucepan and bring just to the boil over medium heat.
Meanwhile, put the white chocolate into a medium heatproof bowl. When the cream has just come to the boil, remove it from the heat and discard the vanilla bean. Stir in the softened gelatine and pour the mixture over the chocolate. Stir until all the chocolate has melted.
Transfer to a container and cover the surface with plastic wrap. Keep in the refrigerator overnight.
- 50 g (1¾ oz) caramel popcorn
Carefully cut the choux buns in half horizontally.
Remove the peanut butter cremeux from the moulds and place one on the bottom half of each choux bun.
Put the white chocolate chantilly cream in the bowl of an electric mixer fitted with the whisk attachment and whisk to semi-firm peaks. Fill a piping (icing) bag fitted with a size 15 plain nozzle with the whisked chantilly. Pipe around the edge of the peanut butter cremeux. In the centre of the cremeux, place 10 g (3/8 oz) of caramel popcorn in each burger.
Remove the jelly squares from the freezer and discard any plastic. Place a jelly square on top of the popcorn and then finish the burger off with the top half of the bun.
Colour some chocolate yellow to make a slice of ‘cheese’ for the burger. Make the choux in a long oval to look like a baguette. I use the same choux mix to make savoury eclairs and fill them with a mixture of chicken, celery and micro herbs. It’s cute and super-tasty.