Gluten Free Choux Tower

Get ready to impress with this stunning stack of cream-filled, gluten-free Choux Buns drizzled with rich chocolate sauce using our rich 55% Milk Chocolate Buttons and homemade sticky caramel sauce.

• INGREDIENTS

  Gluten Free Choux Buns 

  • 150g gluten-free white bread flour, sifted

  • 100g unsalted butter, diced

  • 320ml Water 

  • ½ tsp salt

  • 1 tsp caster sugar

  • 4 eggs, beaten

  • ¼ tsp baking powder

  • 1 tbsp icing sugar, for dusting

  Caramel ‘Glue’

  • 300g Caster Sugar 

  Vanilla Chantilly 

  • 600ml Double cream 

  • 60g Icing Sugar  

  • 1 Tsp Vanilla Extract

  Chocolate Sauce

  • 300ml Double Cream 

  • 390g 55% Milk Chocolate Buttons

• METHOD

  Preheat your oven to 200°C

  To make the choux buns:

  • Heat the water, butter, salt and sugar in a pan until the butter has melted. Bring up the heat until you have a rolling boil, when the butter reaches the middle remove from the heat and stir through the flour. 

  • Return to the heat and cook on a heat to dry out the dough. (20-30 seconds) 

  • Remove from the heat and allow to cool slightly before adding the eggs gradually until you have a thick dropping consistency. 

  • Pipe your choux buns and bake for 35 minutes. Open the oven door briefly and bake for a further 5-10 minutes.

  • Allow to cool before making a hole in the bottom of each bun.

  The filling:

  • Sieve the icing sugar into the cream, add the vanilla extract and whip until firm peaks.

  • Once you’ve cooked and cooled your choux buns, fill them with the Chantilly and set aside.

  The caramel 'glue':

  • To stick your choux buns together, make your caramel glue by heating the sugar in a pan gradually until caramel in colour. Leave to cool slightly before using to glue your filled choux buns into individual mini towers. 

  The chocolate sauce: 

  • To finish, make your chocolate sauce by heating everything together on a gradual heat until melted.

  • Pour over your choux stacks and enjoy!