Description
Discover how to make mouthwatering Tiny Sourberry Crème Choux Buns with our step-by-step recipe. Perfect for any dessert lover!
Ingredients
Scale
- 1 cup (240 ml) all-purpose flour (120 grams)
- 1/2 cup (120 ml) unsalted butter (113 grams)
- 1 cup (240 ml) water (240 milliliters)
- 1/4 teaspoon (1 ml) salt (1.5 grams)
- 4 large eggs
- 1 cup (240 ml) heavy cream (240 milliliters)
- 1/4 cup (60 ml) granulated sugar (50 grams)
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
- 1/2 cup (120 ml) sourberry puree (120 milliliters)
- 1 tablespoon (15 ml) cornstarch (8 grams)
- 1 tablespoon (15 ml) powdered sugar for dusting (8 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 teaspoon salt.
- Bring the mixture to a boil over medium heat.
- Remove from heat and quickly stir in 1 cup all-purpose flour until a dough forms.
- Return the saucepan to low heat and cook for 1-2 minutes, stirring constantly.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add 4 large eggs, one at a time, mixing well after each addition until smooth.
- Spoon or pipe small mounds of dough onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, until the choux buns are puffed and golden brown.
- Remove from oven and cool completely on a wire rack.
- In a bowl, whip 1 cup heavy cream with 1/4 cup granulated sugar until soft peaks form.
- Add 1 teaspoon vanilla extract and 1/2 cup sourberry puree, and mix gently.
- In a small bowl, dissolve 1 tablespoon cornstarch in a little cold water.
- Fold the cornstarch mixture into the sourberry cream gently.
- Cut the cooled choux buns in half horizontally.
- Fill each bun with the sourberry cream using a spoon or piping bag.
- Dust the filled choux buns with 1 tablespoon powdered sugar.
- Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the unsalted butter is at room temperature for easier mixing with water and salt.
- Use a piping bag for more consistent choux bun shapes on the baking sheet.
- Gently fold the cornstarch mixture into the sourberry cream for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 4g
Keywords: - Sourberry Crème, - Choux Buns, - Tiny Bites, - Creamy Treats, - Mini Desserts
