In short: Choux buns with whipped cherry ganache and compote. The choux pastry here is made without a mixer, and the craquelin on top gives an even rise and a crisp lid. Every stage is shown in the video.
What the video covers
A recipe for choux buns that are genuinely easy to make at home. The video shows how to make choux pastry without a mixer, how to make the whipped cherry ganache and the cherry compote, plus two small practical points: how to seat a piping tip so it does not slip out mid-job, and how to pipe buns of an even size.
Ingredients — makes 18
Choux pastry: 55 g water, 55 g milk, 5 g sugar, 2 g salt, 50 g butter, 60 g flour, 110 g eggs.
Craquelin: 37 g butter, 45 g sugar, 45 g flour, white and red food colouring.
Whipped cherry cream: 140 g cream (1), 140 g white chocolate 33 %, 14 g glucose, 2 g gelatin, 110 g cherry purée, 10 cloves, 120 g cream (2).
Cherry compote with amaretto.
Why craquelin
A disc of craquelin on top holds the bun as it rises, so it goes up in an even dome instead of tearing in a random direction — and it gives the crisp lid the pastry would otherwise lack.
Timing the cream
Whipped ganache has to be made in advance: the base is prepared, then rested cold before whipping. Attempting to whip it warm gives a loose cream that will not hold a pipe.
Frequently asked questions
What is craquelin for
It holds the bun as it rises so it lifts in an even dome, and it forms a crisp lid.
Why do my choux buns collapse
They came out too early. The steam has to escape: open the oven slightly a few minutes before the end and let them dry.
Can choux pastry be made without a mixer
Yes — that is how it is done in this recipe. The eggs are worked in with a spatula, a little at a time, watching the consistency.