Fried Choux Pastry Rings with Chocolate (English Choux Nuts)

english-chouxnuts A whimsical recipe for Choux Nuts, which are a hybrid of pâte à choux and doughnuts. Choux pastry is piped into a doughnut shape.

Choux:
salted butter (40 g)
water (110 g)
all-purpose flour, unbleached (50 g)
1 whole egg, beaten (may not need all of it)

Chantilly Cream:
heavy whipping cream (200 mL)
1 tsp. pure vanilla extract
1 Tbsp. confectioners' sugar

Chocolate Glaze:
dark chocolate, melted (75 g)
2 Tbsp. butter

Garnish:
sprinkles of your choice

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a large baking sheet with parchment paper.

Make the Choux:
In a small sauce pot, bring water to a boil, add in the butter and stir to melt.

Once the butter has melted, remove the pot from heat and dump in the flour at once. Quickly stir the mixture with a wooden spoon until it forms a ball of dough. Transfer the dough over to a stand mixer fitted with a paddle.

Cool down the dough by running the mixer on low speed, about 3-5 minutes. Gradually add in the beaten egg, until the dough is glossy and smooth. Make sure to just add enough egg. You may not need the entire amount. Test to see if the batter holds a "v" shape when you pull the paddle straight up.

Pipe the Dough:
Transfer the choux dough to a piping bag fitted with a large piping tip, or just cut off the tip of the bag.

You'll want a pretty substantial opening for piping the choux. Pipe 4 round rings about 8 cm in diameter onto the parchment-lined baking sheet. Space the rings apart.

If there are any "tails" from the dough that pop up, you can use a slightly wet finger (dipped in water) to pat them down.

Bake for 10 minutes, and then reduce to 350°F (180°C/160°C fan, Gas Mark 4) for another 20 minutes, until golden.

Turn off the heat. Remove the choux nuts from the oven, turn them over and poke 4 holes on the bottom using a skewer (to let the interior dry out).

Return the choux nuts to the oven for an additional 5 minutes. Remove from oven and let cool completely on a wire rack.

Make the Chantilly Cream:
In a medium bowl, combine the cold heavy whipping cream, vanilla extract and powdered sugar. Use a whisk to whip until firm peaks. Transfer the cream to a piping bag fitted with a nozzle.

Make the Chocolate Glaze:
In a shallow bowl, stir the melted chocolate with the butter.

Assembly:
Pipe the chantilly cream into the holes of each choux nut. Use firm but gentle pressure to squeeze the cream into the pastry. When you start to feel resistance, remove the nozzle. Repeat with the remainder.

Dip the top side of each choux nut into the SunButter chocolate glaze. Place onto a baking sheet and garnish with sprinkles if you wish.

Best served immediately.

Makes 4 servings.

Cook's Notes:

For the Choux: it's important to not add in too much egg at once.The batter will curdle when you add first in the eggs -- that's OK, it will smooth itself out. If the batter holds a "v" shape when you pull the paddle straight up, then it's ready to use.

Choux pastry can be made in advance 1-2 days. Filled choux pastry will last for 1 day, stored in the fridge. It's best to consume on the same day it's filled.