• sweeterbytheseason

Cobnut Caramel and Rose Choux buns

Introducing...the cobnut! It's so sad that so many people have never heard of them. They are a nut usually grown in Kent, England. The flavour is like a hazelnut on steroids. It is so intense and just packed full with so much greatness! They are quite hard to come by but I think the search is worth it! They are in season from September to November, so catch them quickly! I've paired this with a Caramel and Rose creme patisserie and with a crunchy cobnut brittle. In my opinion, they are just sublime...


Choux Pastry:

100g Water

100g Milk

4g Sugar

4g Salt

90g Butter

110g Plain flour

140g Eggs


145g Softened butter

180g Plain Flour

180g Sugar

Creme Patisserie:

200g Milk

140g Whipping cream

60g Egg yolk

100g Caster Sugar

18g Plain Flour

8g Cornflour

50g Butter

1/2 tsp. Rose water


80g Roasted and finely chopped Cobnuts

150g Sugar

Pinch of Sea salt

1. Firstly, make the craquelin. In a small bowl, mix together the flour, sugar and butter. Mix until a dough is formed. Using a rolling pin, roll the dough between two pieces of baking paper. Roll to a thickness of 2mm.

2. Once, the dough is rolled, use a 6cm round cutter and cut discs in the dough, BUT DON'T REMOVE THEM! place the sheet into the freezer and leave there until required.

3. Now lets make the choux pastry. Preheat the oven to 170 degrees. Place the milk, water, salt, sugar and butter in a pan. Slowly bring to the boil, making sure the butter has melted before it boils.

4. Immediately once it boils, quickly add in the flour. With the pan still on the heat, stir in the flour and cook until the paste comes away from the sides of the pan and form a dough. Pour this into the bowl of a free standing mixer and leave to cool slightly.

5. Now with the paddle attachment in the mixer, gradually add the eggs to the dough. The pastry should now be dropping consistency.* this is when you take a spoon of the pastry, and turn it on its side, it should take about 5 seconds to fall off the spoon.

6. Place the choux into a piping bag with a round nozzle (2cm wide). On a baking tray greased with butter, pipe the choux into round balls of about 4cm in diameter. Now take out the craquelin from the freezer and place the cut discs on top of the choux. Bake in the oven for about 10 mins until they have puffed out and are golden brown.

7. To make the custard, I would recommend weighing everything out before hand.

8. Whisk together the Egg yolk and 30g sugar together. Then whisk in the flour and cornflour.

9. In a pan, place the remaining sugar and cook on a medium heat to make a dry caramel. Once it is a golden colour, slowly add the cream and milk.

10. Now bring the milk to the boil. Add 1/3 of the milk to the egg mixture and whisk together, repeating this until everything is combined.

11. Bring back to the heat and continue to cook until starting to boil for at least a minute. Then immediately pour into a bowl and add the butter and rose water. Now leave to cool completely.

12. For the brittle, place the sugar and salt into a pan and heat to make a dry caramel. Once it's golden brown, add the nuts and stir until combined. Now quickly, pour this onto a piece of baking paper. Immediately place another sheet of paper on top and use a rolling pin to roll to about 3mm thick.

13. Using an 5cm cutter, cut discs of the brittle before it is hard. Then let to set completely.

Now for the fun part.. the assembly!

14. Make a small hole in the top of the choux buns. Fill a piping bag with the custard and fill the inside of the choux buns.

15. Remove the brittle discs and place on top of the choux and then with a piping bag filled with a 15mm wide round nozzle, pipe a blob of the custard on top of the brittle. Then decorate with edible rose petals.


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