Paula Stakelum's chocolate choux bun

Paula Stakelum (a.k.a Paula Pastry) is Ashford Castle and The Lodge at Ashford Castle's Director of Chocolate and Patisserie. Choux buns are a personal favourite of Paula's and they're the perfect sweet treat for Easter. Paula says, 'The secret to achieving a beautiful uniform round top is the craquelin. At The Lodge, we always leave our pastry to rest in the freezer; it helps with even cooking. Also, you can prepare the pastry in advance of Easter Sunday, and just pop it into the oven.' If you enjoyed this recipe, share your photos with Paula by tagging @Paula_Pastry on Instagram. The below recipe makes 16 choux buns. For the craquelin at the top of the choux 100g caster sugar 100g butter 100g strong flour Cream the butter and the sugar together, add the flour and combine fully. Roll the mixture between 2 sheets of greaseproof paper and roll to 2mm. Place in the freezer to set until needed. For the choux pastry 125g water 125g milk 100g salted butter 150g strong flour 5 medium whole eggs Pinch of salt Pinch of sugar Place the water, butter, sugar and salt into a saucepan and bring to a boil. Remove from the heat, add the flour and mix thoroughly. Place back on the heat and cook out the choux mixture, stirring constantly until it leaves the side of the saucepan. Cook for a further 1 - 2 minutes. Place into the kitchen aid and begin mixing with the spade attachment. Add the eggs slowly, allowing the mixture to absorb the eggs. Place into a piping bag with the round nozzle and pipe 40g per choux. Place into the freezer for 15 minutes to rest. Cut the craquelin into circles the same diameter as your piped choux and place them on top. For cooking, place on a tray lined with a slipmat or parchment paper and cook for 18 - 20 minutes at 210°C. For the cremeux 6 egg yolks 75g caster sugar 250g milk 250g cream 2.5sheet gelatine 450g Legend chocolate or alternatively 500g milk chocolate Prepare the custard base Soak the gelatine in cold water. Place the milk and cream into a saucepan and heat gently. Combine the egg yolks and sugar. Pour the hot milk/cream mixture over the egg yolk and sugar mixture and whisk to combine. Pour back into a clean saucepan. Cook over a slow heat until the mixture reaches 82°C, (the mixture will continue to cook to 85°C off the heat). Squeeze the excess water from the gelatine and add to the custard mixture. Blend with a hand blender until smooth and creamy. Add the milk chocolate. Blend with a hand blender until smooth and creamy. Chill overnight in a bowl. To serve Cut the top off your bun, pipe your cremeux into the bun.If you have some honeycomb or crunchy chop it up and place in the centre place your lid on top. We recommend serving with vanilla ice cream.

Paula Stakelum's chocolate choux bun

Philippe Farineau's lamb wellington