Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Choux
Bee sting topping
Filling
Figs
How it's done
Choux
Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 12 mm in diameter), pipe 12 rosettes (each approx. 6 cm in diameter) onto a baking tray lined with baking paper.
Bee sting topping
Melt the sugar, cream, butter and honey in a small pan, boil fast for approx. 3 mins., stirring constantly. Stir in the almonds, allow to cool slightly, spread on top of the rosettes.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry out for approx. 15 mins. with the door slightly ajar, remove from the oven, leave to cool on a rack.
Filling
Place the cream, mascarpone, honey and vanilla seeds in a bowl, beat until stiff using the whisk attachment on a mixer. Transfer the filling to a piping bag with a serrated nozzle (approx. 12 mm in diameter), chill.
Figs
Mix the figs in a bowl with the Marsala and honey, leave to infuse for at least 30 mins.
Filled choux buns
Carefully cut open the choux. Spread the filling and figs over the bottom half of the choux, cover with the top half, dust with icing sugar.
| Tip: | Instead of figs use other fruit. Instead of Marsala use Vin Santo. |
|---|---|
| Note: | Kitchen scissors are great for cutting open the choux. |
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