Big Mamma Group’s Valentine’s Choux Bun Recipe

Planning a special meal at home for your other half this Valentine’s Day? Whizz up this choux bun recipe from famed Italian restaurant group Big Mamma: an XL chocolate profiterole with a pink filling: a twist on one of its signature dishes, filled with Fior di Latte gelato and topped with fresh raspberry jam and crunchy pink praline. Sure to impress.

Recipe: ‘Falling In Love With Choux’ By Big Mamma Group

Serves 2

Choux Bun

Ingredients:

• 250 ml milk
• 250ml water
• 10g sugar
• Pinch of Salt
• 200g butter
• 400g flour
• 7 eggs (whisked together slightly)

Method:

1. Preheat the oven to 165c.
2. Heat the milk, water, sugar, salt and chopped butter. When the mixture boils, add the flour all at once, quickly stirring to make dough. The dough should come away from the edges (boil the mixture twice to be sure)
3. Mix the panade in a bowl, and let it cool slightly before incorporating the eggs little by little until you obtain your choux pastry.
4. Pipe your choux on a plate and sheet, till they’re around 10cm in diameter. 
5. Bake at 165°C for 35 minutes, then reduce to 155°C for 15 minutes without opening the oven.
6. Leave to cool on one side.

Raspberry Timur Jam

Ingredients:

• 160g frozen raspberries
• 50g sugar
• 2g pectin
• Pinch of black pepper (we use timur pepper for an extra kick)
• Juice of half a lemon

Method:

1. Heat the raspberries, half the sugar, lemon juice and pepper in a saucepan. Place the rest of the sugar in a bowl and mix with the pectin.
2. When the raspberry mixture starts to boil, pour the pectin and the sugar and mix.
3. Boil for about 2 minutes and remove from the heat. Pour into a container and allow to cool then set in the fridge. 

Chocolate Sauce

Ingredients:

• 250ml milk
• 330ml cream
• 400g 70 percent dark chocolate, chopped

Method:

• In a saucepan, heat the milk and cream. Once the mixture boils, pour in the chocolate, let it melt and mix to make an emulsion.
• Keep warm whilst you assemble your V Day creation!

Assembly:

You need:

• 1 x choux bun
• Raspberry jam 
• Gelato, vanilla or Fior di Latte
• Chocolate sauce

Method:

1. Using a bread knife, slice your choux in half horizontally. Place on a pretty plate.
2. Using a warm ice cream scoop, scoop one large spoonful of ice cream into the open choux. Drizzle on top your raspberry jam, and place the choux lid atop. 
3. Bring to the table and present the XL choux to your guests, before pouring the hot chocolate sauce over to lots of ‘oohs’ and ‘aahs’.

Recipe from Big Mamma Group.