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Savoury Choux Buns
Recipe by Ruby
These delicious Savoury Choux Buns are perfect for any occasion!
- Steps
- Ingredients
Ingredients
Choux Buns
Pickled Beetroot
Cauliflower Puree
Rare Aged Beef
Garnish
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Steps
- Preheat oven to 230°C fan forced. Line an oven tray with baking paper.
- For the Choux Buns, combine water, butter and salt in a medium saucepan and bring to the boil. Add flour and stir over high heat for 1½ minutes. Transfer to the bowl of a stand mixer with the paddle attachment and beat for 3 minutes to cool.
- Whilst beating, gradually add eggs, beating well after each addition. Transfer dough to a piping bag and cut a 2cm wide opening at the tip. Pipe 3-4cm rounds onto lined tray. Reduce oven to 170°C and bake choux for 40 minutes or until golden and crisp. Leave choux in the oven with the door ajar to cool.
- For the Pickled Beetroot, use a mandolin to thinly slice beetroot.
- In a small saucepan over low heat, combine vinegar, sugar and water and warm, stirring to dissolve sugar. Add beetroots and cook for 6 minutes or until pickled but still crisp. Remove saucepan from the heat and set aside.
- For the Cauliflower Puree, combine cauliflower and milk in a small saucepan over medium heat. Bring milk to a simmer and continue to simmer for 5 minutes or until tender.
- Pass through a fine sieve, reserving some of the milk. Transfer cauliflower to a small food processor, season with salt and pepper and puree, adding reserved milk if needed.
- For the Rare Aged Beef, combine vegetable oil and butter in a frying pan over medium heat to melt. Season the beef with salt, add to the pan and cook for 3-4 minutes each side or until internal temperature reaches 50°C or until cooked to your liking. Transfer beef to a chopping board to rest for 10 minutes.
- To serve, thinly slice the Rare Aged Beef. Cut Choux Buns in half and fill each with Cauliflower Puree, sliced beef, Pickled Beetroot and micro basil.
