|Peach Choux Chobani Yoghurt Brunch Buns|
Ingredients makes 4 buns
Choux Buns Choux recipe from Deliah Smith
60g strong white flour
2 medium eggs
tsp icing sugar
2 fresh finely sliced peaches
2tbs greek youhrt
4tbs icing sugar
1 tsp yellow food colouring
|The filling and frosting is made with yoghurt|
Preheat oven to 200c
I always use Deliah's method for making the choux pastry and so far it's been fool proof, you should let the dough cool for 10 minutes before adding the eggs and be sure to add them slowly, whenever I have had a choux fail it's been because the batter is too wet from adding too much egg too quickly.
Once you've made up the batter pipe it into ring shapes on a baking tray
|Pipe choux batter into rings|
|Cook until lightly browned|
Leave to cool on a wire rack, pierce a couple of holes in the bottom to allow the steam to escape. I also propped my buns up using a chopstick rest to stop the steam bouncing back from the worktop.
|cover with peach slices|
|spoon on peach yoghurt|
When cooled slice the choux bun in half.
Remove the peach pit and slice the peaches into thin semi circles leaving the skin on.
Layer the fine peace slices onto the bottom half of the bun.
Spoon the yoghurt on top of the peaches.
I used Chobani peach yoghurt which contains a layer of fresh fruit.The yoghurt naturally has a layer of liquid on top, stirring in the peaches from the bottom of the pot also combines this liquid back into the yoghurt. Mix the yoghurt up before putting in on the bun.
Place the lid onto the choux bun.
|dust with icing sugar instead of using frosting|
To make the creamy frosting add the food colouring to the icing sugar and slowly add the yoghurt to create a thick glossy frosting.
Drizzle the top of the bun with yellow frosting.
|share a peach filled bun for brunch|
The pastry really is a decadent treat, using a yoghurt filling and frosting in place of heavy cream really adds to the lightness of these summery peach choux brunch buns.
*Chobani provided their products for this recipe challenge