100g raw sugar
100g caster sugar
200g plain flour
170g unsalted butter
250ml full cream milk
20g caster sugar
200g unsalted butter
300g plain flour, sifted
450g free range eggs (approximately
9 eggs), lightly whisked
200g pears, peeled, finely diced
50g unsalted butter
1 vanilla bean
125g pecan nuts, roughly chopped
110g caster sugar
Jasmine tea crème
15g jasmine tea, loose leaf
300ml full cream milk
½ tsp vanilla bean paste
35g caster sugar
20g custard powder or cornflour
100g egg yolks (approximately 5)
210g unsalted butter, diced
125g caramelised pecans
1. Place all ingredients into a bowl of a food processor. Mix until completely combined and there are no lumps of butter.
2. Using a rolling pin, roll the dough between two sheets of baking paper until it is approximately 3mm in thickness. Freeze on a baking tray for 1 hour.
3. Remove croustillant from the freezer and cut 5cm round discs, place directly into a Silikomart No’8 half sphere mould. Smooth to mould to the sphere shape. Place back into the refrigerator until required.
1. Place the milk, water, sugar, salt and butter in a saucepan and bring to the boil on Induction setting 7.
2. Remove from the heat and stir in the flour until combined.
3. Return to a low heat, Induction setting 3, and cook for approximately 2 minutes, stirring continuously until the choux pastry has an oily sheen on the surface.
4. Transfer mixture to a bowl of a freestanding mixer with a paddle attachment. Beat on medium speed gradually incorporating the eggs. Stop the mixer regularly to scrape down the sides.
5. Place the mixture into a piping bag with a plain round 12mm piping tip.
6. Pipe into the moulds to fill. Smooth over the tops to level. Place into the freezer for 8 hours or until frozen.
7. Once frozen, unmould the individual choux pastry and separate them on a baking tray. Place into the Oven on shelf position 2 and select: Automatic program + Cookies and Muffins + Choux Buns + 1 tray + Browning level 1 Follow the Oven prompts.
1. In a saucepan on medium heat, Induction setting 6, sauté the pears with all the other ingredients until slightly softened.
2. Remove from the heat and allow to cool. Drain any excess liquid and refrigerate pears until required.
1. Pre-heat Oven on Fan Plus at 160°C.
2. In a medium saucepan, bring sugar and water to the boil on Induction setting 9. Once it comes to the boil, add in the chopped pecans and stir through. Continue to boil for a further 3 minutes.
3. Strain pecans through a fine mesh sieve over a metal bowl. Discard excess sugar syrup.
4. Spread pecans out onto a paper lined baking tray and bake on shelf position 2 for approximately 15 minutes, or until they have dried out and become slightly roasted. Leave to cool at room temperature.
Jasmine tea crème
1. In a medium saucepan, gently warm milk and tea on medium heat, Induction setting 6, for 5 minutes. Remove from the heat and infuse for 1 hour.
2. Strain milk through a fine sieve, pressing firmly. Retain the milk and discard tea leaves.
3. Return infused milk, salt and vanilla paste to a clean saucepan and bring to the boil on high heat, Induction setting 8.
4. In a separate bowl, combine sugar and custard powder. Slowly add the egg yolks and whisk by hand to combine.
5. Pour boiled milk over egg mixture and continue whisking. Return custard back into a clean saucepan and bring to the boil on medium-high heat, Induction setting 7, whisking continuously for approximately 1 minute.
6. Remove from the heat and scrape custard into a bowl. Gradually whisk in diced butter, a piece at a time.
7. Press cling wrap onto the surface of the custard and cool at room temperature before placing into the refrigerator for at least 3 hours, or overnight until required.
1. Pierce a hole into the base of the choux buns using a 10mm piping tip.
2. Place a teaspoon of honey pears into each bun.
3. Combine 125g of caramelised pecans with the jasmine tea crème. Ensure the pecans are chopped finely enough to fit through a 12mm nozzle. Reserve remaining pecans for a garnish.
4. Using a piping bag with 12mm piping tip, fill bag with jasmine and pecan crème. Pipe approximately 1 tablespoon of crème into the choux buns.
5. Invert buns right way up into a baking tray and pipe a small amount of crème onto the top. Garnish with remaining caramelised pecans and dust with icing sugar.
Hint and tips
• Baked unfilled choux buns can be frozen in an airtight container for up to 3 weeks.
• Choux buns can be piped onto a lined baking tray and place the croustillant directly on top if you don’t have a half sphere mould.
• Jasmine tea crème will keep refrigerated for a week.