Spiced Pear Choux Buns – Pōhā Hēki me ngā Pea Namunamuā
These Spiced Pear Choux Buns are delightful mouthfuls of dreamy goodness. Who out there has made choux buns? I know they can be somewhat daunting but I know you can do it. They are the vehicle for so many flavours and these spiced pear compote and caramel ones are divine. There a few little tricks to making the perfect choux buns so let’s take a look.
Tips for making these Spiced Pear Choux Buns:
1. Add enough egg until the point where the mixture holds a V shape. If the V doesn’t hold or breaks off too quickly, add a little bit more egg and test it again. See the video below for a reference.
2. Make sure you bake the buns for long enough. You will see in my recipe that I bake them, stab holes through each one and continue to bake. This is not a typo, this process helps the buns stay dry and crisp and stops them from having a soggy interior.
3. If you want to make the choux buns and eat them later, wait to fill them just before eating so they don’t go soggy. These buns are best eaten within an hour of assembly.
4. If you want to store the choux buns unfilled for another day, put them in a sealed container and store in the cupboard. Do not refrigerate the unfilled buns as they will go soft.
Some more purini (desserts) to try:
Do you love the idea of a Pecan Pie with Dark Chocolate? Then check out the tohutao (recipe). What about a pie with fresh rēmana (lemons)? My Homemade Lemon Meringue Pie is one of my favourites of all time.
Want some no-bake recipes:
Try my Chilled Lemon and White Chocolate Cheesecake, it is so popular and is like eating the most incredible lemon ice cream. Are you a chocolate mousse and salted caramel fan? I created this Chocolate Mousse and Salted Caramel Dessert for entertaining and special occasions. Serve in small glasses for an elegant look. These Mini Berry Trifles are also served in glasses and have extraordinary flavour and visual appeal.
Videography and photography taken by Sarah Henderson.
Choux Pastry with Spiced Pear and Caramel
Ingredients
The Choux Pastry – Te Pōhā Hēki
- 1 C (250 ml) wai (water)
- 1 tsp (5 ml) wanira (vanilla)
- ¼ tsp tote (salt, fine)
- 100 g pata (butter)
- 1 C (150 g) puehu parāoa noa (plain flour)
- 4 hēki (eggs, size 6, you may need a little extra)
Spiced Pear Compote – Tiamu Pea Namunamuā
- 1 quantity spiced pear compote
- 4 – 5 pea iti (small pears, beurre bosc are best but use what you have)
- 1 tsp hinamona kuoro (ground cinnamon)
- 2 tbsp (30 ml) wai rēmana (lemon juice)
- ¼ C (85 ml) marahihi māpere (maple syrup)
- 2 tsp (10 ml) wanira (vanilla)
The Cream – Te Kirīmi
- 2 C (500 ml) kirīmi (cream, whipping)
- 3 tbsp puehu huka (icing sugar)
- If you want a super sturdy cream, use one quantity of my Stable Whipped Cream instead.
Optional Extras (Both of these can be left out of the recipe if you want)
- ½ C (170 g) karamea (caramel, store brought caramel sauce)
- 80 g tiakarete kua rewaina (melted chocolate, of your choice)
Instructions
Choux Pastry – Pōhā Hēki
- Pre-heat the oven to 170 °C, on fan bake.
- Prepare two large baking trays with baking paper. Spray them with cold water or brush it on with a pastry brush. This part creates steam in the oven and helps the choux buns rise well.
- Add the wai (water), wanira (vanilla), tote (salt) and pata (butter) to a pot. Bring to a gentle simmer over medium heat. Remove it from the heat.
- Sift the puehu parāoa (flour) directly in to the hot mixture. Give it a really good stir and set it back on to low to medium heat.
- Cook the mixture for 3 minutes as you continue to stir. You will notice a light film of mixture forming on the bottom of the pot – that is what we want. Once the film starts forming on the bottom, cook it for another 30 seconds and remove from the heat. Tip it in to a large bowl.
- Push the mixture up the sides of the bowl and leave to cool for 10 minutes. This helps it cool faster. As it cools, add the hēki (eggs) to another bowl and whip well.
- Slowly add the hēki (eggs) in to the flour mixture a quarter at a time, mixing well after each addition with a wooden spoon.Mix it until a smooth paste forms. Keep adding the hēki (egg) and mixing it until it holds a V shape when you pull the spoon out of the mixture. (Refer to the video for a visual guide).
- Add the prepared mixture to a piping bag with a small round nozzle. Pipe around 12 choux buns on to each tray. If you don't have a piping bag, add the mixture with a teaspoon. Make sure there is plenty of room for the buns to grow.
- If you have piped them, dip your finger in some water and smoosh the peaks down so they don't get burnt in the oven.
- Bake them for 20 minutes. Then open the oven and stab through both sides of each bun with a knife. This releases steam and helps them go crisp.Close the oven again and bake for a further 15 minutes. If you are not in a rush, turn the oven off at this point and let them cool down completely in there. If you are in a rush, remove them from the oven and cool down on the bench.
Spiced Pear Compote – Tiamu Pea Namunamuā
- Make the spiced pear compote according to instructions and allow to cool.
Cream – Kirīmi
- Add the kirīmi (cream) and puehu huka (icing sugar) to the bowl. Whip it until thick and luscious.If you want a super sturdy cream, use one quantity of my Stable Whipped Cream instead.
Assembly
- Once the choux buns have cooled slightly, slice them horizontally and allow to cool completely. Pipe or spoon a small amount of kirīmi (cream) in to the bottom of each bun.
- Add the cooled tiamu pea (pear compote) on top of the kirmi. Top with more kirīmi (cream) in whichever way you want to.
- If you are using the karamea (caramel), create a small hole in the centre of the cream and add in the karamea (caramel).
- Add the lids on to each bun. At this point you can dust with puehu huka (icing sugar) or spread a little bit of tiakarete kua rewaina (melted chocolate) on to each one. Ka pai – well done!
- Serve these filled buns within an hour or so filling them for the best eating experience.
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