"Christmas is the perfect time for something a bit more extravagant and theatrical. And a very good way to achieve this is to bring a tower of puffy choux buns to the table and pour over a jugful of boozy chocolate sauce and coffee caramel while everyone looks on in awe. To help avoid any stress on the day, most of the elements can be made ahead: the chocolate sauce and caramel can be gently reheated before pouring, while the choux shells can be baked the day before and crisped up in the oven for 10 minutes before filling."
"Coffee caramel and rum choux tower Prep 10 min Cook 1 hr 15 min Serves 10-12 120ml milk 120g butter tbsp sugar A pinch of salt 160g strong white flour 4-5 large eggs, beaten Demerara sugar, for sprinkling 400ml double cream tsp vanilla bean paste tbsp icing sugarFor the coffee caramel 140ml double cream 2 tsp instant coffee or espresso powder 110g sugar 50g unsalted butter A big pinch of flaky sea salt"
"Heat the oven to 210C (190C fan)/410F/gas 6 and line two large baking trays with baking paper. To make the choux, put the milk, 120ml water, butter, sugar and salt in a saucepan and bring to a rolling boil. Tip in the flour and stir quickly until you have a thick dough. Cook for a minute, then transfer to a clean bowl and leave to cool for five minutes."
Build a festive choux tower of puffy baked choux buns filled with coffee caramel and finished with boozy chocolate sauce. Most components can be prepared ahead: bake shells the day before and crisp them in the oven for 10 minutes before filling; gently reheat the chocolate sauce and caramel before pouring. The recipe yields 10–12 servings and uses an oven temperature of 210C (190C fan)/410F/gas 6. The choux pastry is made by boiling milk, water, butter, sugar and salt, adding flour to form a dough, cooling, then incorporating beaten egg until a smooth dropping consistency before piping, sprinkling with demerara and baking.
Read at www.theguardian.com
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