Choux Pastry with Spiced Pear and Caramel

A simple choux bun filled with a spiced pear compote, cream and store brought caramel. Simply delicious in every way.

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Prep Time 45

Cook Time 35

Servings buns

Ingredients

Choux Pastry - Pōhā Hēki

1 C wai (water)
1 tsp wanira (vanilla)
¼ tsp tote (salt, fine)
100 g pata (butter)
1 C 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

Cream - Kirīmi

2 C kirīmi (cream, whipping)
3 tbsp puehu huka (icing sugar)
½ C 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.
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. Tip it in to a large bowl.
Push the mixture up the sides of the bowl and leave to cool for 10 minutes. As it cools, add the hēki (eggs) to another bowl and whip well.
Slowly add the hēki (eggs) in to the mixture a quarter at a time, mixing well after each addition. Mix it until a smooth paste forms. Keep adding the hēki (egg) and mixing it until a V shape forms when you pull the spatula out of the mix.
Prepare two large baking trays with baking paper. Spray them with cold water or brush it on with a pastry brush.
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 you can 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 brunt 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.
Bake them in the oven for a further 15 minutes. Remove from the oven and cool.

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.

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 tiamu pea (pear compote) on top of the kirmi. Top with more kirīmi (cream).
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!