Heritage Breeds And Izy Hossack’s Blackberry

Heritage Breeds And Izy Hossack’s Blackberry And Chocolate Choux Puffs. Hello friends, So how are you today? Fancy making some of these; Heritage Breeds And Izy Hossack’s Blackberry And Chocolate Choux Puffs?

Recipe by Izy Hossack for Heritage Breeds.

How To Make Heritage Breeds And Izy Hossack’s Blackberry And Chocolate Choux Puffs:

Makes 10-12

Prep time: 25mins
Cooking time: 45mins

Ingredients:

Choux Pastry:

50g unsalted butter, cut into 1-inch cubes

125g water

¼ tsp salt

1 tsp sugar

40g plain flour

35g whole-wheat flour

2 Heritage Breeds Copper Marans eggs

Filling And Ganache:

200g blackberries

20g sugar

250ml double cream

3 tbsp Greek yogurt

100g dark chocolate, broken into squares

20g unsalted butter

2-3 tbsp finely chopped hazelnuts

Heritage Breeds And Izy Hossack’s Blackberry And Chocolate Choux Puffs Method:

1. Preheat the oven to 220C, line a baking sheet with baking paper.

2. In a medium pot, heat the butter, water, salt and sugar over a medium heat until the butter has melted and the water is boiling. Take off the heat and immediately mix in the flours, then stir vigorously to get a thick paste. Keep stirring until the dough is smooth and comes away from the sides of the pot.

3. Let the mixture cool for a minute or two. Meanwhile, crack the Heritage Breeds Copper Marans eggs into a small bowl or jug and beat together with a fork. Drizzle a bit of the beaten egg into the pot and beat it in until smooth. Repeat until you’ve mixed in all of the egg.

4. Scoop the mixture into a piping bag without a tip (or use a mechanical ice cream scoop or a tablespoon). Pipe or scoop the mixture onto the baking paper into 3cm wide blobs (you should get about 10-12 of them), spacing them about 2-3cm apart. Use a wetted fingertip to smooth the tops of each blob.

5. Put the choux into the hot oven then turn the heat down to 200 C. Leave to bake for 18-20 minutes – they should have puffed up but will still be soft. Turn the oven down to 180 C and leave for another 10-20 minutes until the buns are slightly darkened on top and feel dry. As soon as you take them out the oven, cut each bun in half horizontally to let the steam out. Leave to cool on a wire rack.

Meanwhile Make The Filling:

6. Blend 150g of the blackberries with the sugar and pass through a fine mesh sieve to remove the seeds – discard the seeds and keep the juice. Whisk the 150ml of double cream until you get soft peaks. Gently fold in the blackberry juice and yogurt.

7. For the chocolate ganache: Heat the remaining double cream and the 20g of butter in a small pot over a medium heat until gently steaming. Remove from the heat and add the chocolate to the pot. Set aside for 5 minutes so the chocolate melts then stir until smooth.

8. Fill the base half of each choux bun with blackberry cream. Top with a halved blackberry (from the reserved 50g). Dip the top half of the bun in the chocolate ganache then sandwich onto the filled base. Sprinkle with chopped hazelnuts and either serve immediately or leave.

So what do you think about these Heritage Breeds And Izy Hossack’s Blackberry And Chocolate Choux Puffs? Recipe by Izy Hossack courtesy of  Heritage Breeds.

You might also like:

Firstly, Heritage Breeds Cranberry Meringue Roulade. Heritage Breeds Cranberry Meringue Roulade.

Secondly, BerryWorld Cranberry Meringue Roulade with Cointreau Orange Cream.  BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream.

Thirdly, How To Make A Black Forest Gateau Roulade. How To Make A Black Forest Gateau Roulade.

Fourthly, Raspberry And Rose Meringue Roulade. Raspberry And Rose Meringue Roulade.

Last but not least, BerryWorld Strawberry Meringue Roulade With Mascarpone. BerryWorld Strawberry Meringue Roulade With Mascarpone.

You Might Also Like My Latest Posts:

• Couch Potato To 10K Great Manchester Run19 February 2011
• Six Items Or Less: Month Long Clothing14 March 2011
• The Gallery Trees Is This Weeks Photo Challenge16 March 2011
• My Family: Getting To Know Us16 March 2011
• Ice-Cream: For Ice Cream16 March 2011
• Have Picked My Six? Six Items Or Less Challenge21 March 2011
• Tomorrows Athletes? Getting Kids Into Running26 March 2011
• New Training: Week 1: Fit To Fitter28 March 2011
• I Want To Be On The Cover Of A Magazine2 April 2011
• Day 1-12 Of The Six Items Or Less Challenge8 April 2011
• I Hate Racing: First Running Race Of The Year14 April 2011
• Spring Has Sprung After A Long Cold18 April 2011
• The Guardian Questions And Answers23 April 2011
• Not Long Left: Six Items Or Less Challenge24 April 2011
• Day After Six Items Or Less Clothing Challenge27 April 2011

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Instagram | Facebook