Shane cooks

Raspberry Cheesecake Choux Buns

Raspberry Cheesecake Choux Buns
Preparation time:
35 minutes
Cooking time:
25 minutes

Shane’s raspberry cheesecake choux buns are the ultimate gourmet afternoon tea sweet treat. This summer-inspired dish has an award-winning combination of crispy choux pastry filled with creamy raspberry cheesecake. These are sure to finish your afternoon tea on a high note!

  • Ingredients

    For the craquelin:
    • 50g butter
    • 35g brown sugar
    • 15g caster sugar
    • 55g plain flour
    For the choux:
    • 60ml water
    • 60ml milk
    • 60g butter
    • pinch salt
    • 1 tsp caster sugar
    • 75g plain flour
    • 2 medium eggs
    For the cheesecake filling:
    • 250ml double cream, whipped
    • 40g icing sugar
    • 100g cream cheese
    • 100g fresh raspberries
  • Method

    For the craquelin:
    • In your Kenwood mixing bowl fitted with the kbeater, cream the butter, sugars and flour together to make a paste.
    • Place this mix between two sheets of parchment paper and roll wafer-thin and pop into the freezer for a minimum of 30 minutes.
    For the choux:
    • Preheat your oven to 200C/180C fan.
    • Place the water, milk, sugar, salt and butter into a pot and heat gently over a low heat until the butter melts.
    • Once melted, turn up the heat and bring to a boil, at this point remove from the heat and stir in the flour.
    • Mix vigorously until you have a smooth dough, return to a medium/low heat and cook out for a minute.
    • Place this dough into the bowl of your Kenwood fitted with the kBeater and mix for a few minutes until the dough cools.
    • At this point add the eggs one at a time until you have a smooth pipeable batter.
    • Spoon the batter into a piping bag fitted with a round nozzle.
    • Pipe 12 choux buns onto a lined baking tray, allowing space for them to spread during baking.
    • Remove the craquelin and using a cutter the same size as the choux buns, cut out 12 pieces and place a disc on top of each choux bun.
    • Pop into a preheated oven and bake for 20-25 minutes or until golden brown.
    • Remove and allow to cool on a wire rack.
    For the cheesecake filling:
    • In the bowl of the Kenwood mixer, whisk together the cream cheese and icing sugar until smooth, finally fold in the fresh berries and whipped cream.
    • Spoon this mixture into a piping bag.
    To assemble:
    • Cut each choux bun in half and pipe some delicious raspberry cheesecake filling into the centre and top with the choux bun top. I finished my buns with a disc of white chocolate.

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