Dairy Free Chocolate & Caramel Choux Buns

A French patisserie classic made dairy free using Bebetter plant based butter, developed by our very own Head of Culinary, Denis Drame MCA. This recipe created the perfect light choux bun with a light yet rich chocolate cream and decadent caramel sauce. 

Ingredients

Choux:

• 500g water
• 200g BeBetter plant based butter
• 300g flour
• 10g fine salt
• 10g semolina sugar
• 500g whole eggs

Crispy Topping:

• 150g BeBetter plant based butter
• 180g Brown sugar
• 180g Flour

Soft Caramel:

• 240g Vegan cream
• 22g glucose
• 195g semolina sugar
• 160g BeBetter plant based butter
• 1 vanilla pod
• 3g fleur de sel

Vegan Chocolate Cream:

• 250g Vegan Cream 
• 25g glucose
• 1 vanilla pod
• 30g semolina sugar
• 170g Vegan chocolate
• 375g Vegan cream

Method

Choux:

1. In a saucepan, bring water, salt, sugar and butter to a boil. Sift the flour. Add the flour to the liquid and dry over high heat. Off the heat, stir in the eggs little by little.
2. Pipe the choux pastry on a silicon mat.top with a disc of crispy bake in a ventilated oven, bake the choux at 160°C,for 30-35mns.
3. Finish drying out the choux pastry slowly.

Crispy Topping:

1. Mix butter with brown sugar and flour.
2. Spread between 2 plastic sheets 2.5 mm thick. Cut discs and place on top of choux pastry.
3. Reserve in the freezer.

Soft Caramel:

1. Heat the cream with the vanilla bean. Leave to infuse for 10 minutes covered.
2. At the same time, dry caramelize the sugar and glucose.
3. Add the infused infused cream.
4. Cook at 104°C. when the caramel cream cools down to 45 ° C mix with butter and salt.
5. Reserve in the refrigerator.
6. Pipe once cooled.

Vegan Chocolate Cream:

1. Bring the cream with the glucose and vanilla to a boil.
2. At the same time, dry caramelize the sugar, then cook with the hot infused cream. Let the temperature of this mixture fall to around 60 ° C and pour a small part on the chocolate mix in the center to create and make an emulsion.
3. Continue adding the rest of the liquid little by little. Mix to perfect the emulsion and add the 2nd part of cold cream. Mix.
4. Reserve in the refrigerator.

To Finish:

1. Cut the top of the choux, using a star nozzle, pipe the chocolate cream, then the soft caramel, place the top of the choux and sprinkle with icing sugar.