Plant-based choux buns



Choux Buns 

  • Using a planetary mixer combine the ingredients and mix 1 minute on slow speed then scrape down. 
  • Mix 3 minutes on high speed then scrape down. 
  • Mix 1 minutes on slow speed. 
  • Allow the batter to rest for 10 minutes Using a plain nozzle pipe choux buns at 60g. 
  • Spray with Spraylix 
  • Bake at 200°C with 1ltre of steam closed damper for 25 minutes. 
  • Open the damper and reduce the temperature to 170°c. Bake for 35-40 minutes.

Chocolate Fondant

Heat the ingredients together to 45°c mixing continuously to combine.



1. Choux Buns

2. Ambiante

3. Vivafil Raspberry

4. Chocolate Fondant

5. Freeze Dried Raspberry

Fill the cooled buns with whipped Ambiante and Vivafil Raspberry, top with the warm chocolate fondant and sprinkle with freeze dried raspberry.