Bee sting choux buns with figs

Name: Bee sting choux buns with figs
Prep time: 45 min
Total time: 120 min
Yield: 12
Ingredients: 1 tbsp sugar; 120 g white flour; 20 g sugar; 30 g flaked almonds; 1 vanilla pods; 20 g honey; 2 tbsp honey; 60 g butter; 3 eggs; 2 tbsp cream; 1 ½ dl cream; 150 g mascarpone; 6 figs; 2 pinch salt; 2 tbsp Marsala wine

desserts Baking sweet

Total: 2 hr | Active: 45 min.

vegetarian

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Instead of being made with yeast dough, this take on a bee sting cake comes in the form of light and fluffy choux buns. In Paris there are countless patisseries selling wonderful eclairs and choux buns with delicious fillings – I absolutely love desserts. One day I came up with the idea of making choux buns with a bee sting topping. After a few failed attempts, I finally managed it and found that the topping works just as well on choux as it does on yeast dough.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 12 pieces

Choux
1 ½ dl	water
40 g	butter, cut into pieces
1 tbsp	sugar
2 pinch	salt
120 g	white flour
3	eggs, beaten

Bee sting topping
20 g	sugar
2 tbsp	cream
20 g	butter
20 g	honey
30 g	flaked almonds

Filling
1 ½ dl	cream
150 g	mascarpone
1 tbsp	honey
1	vanilla pod, halved lengthwise, seeds scraped out

Figs
6	figs, cut into sixths
2 tbsp	Marsala wine
1 tbsp	honey

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.

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