Choux Buns filled with Collier’s Cheddar Béchamel and glazed with Seville Orange Marmalade


Colliers Cheese Choux Buns filled with Collier’s Cheddar Béchamel and glazed with Seville Orange Marmalade

Prep Time:1 hr

Cook Time: 30 min

Serves: 4

Elegant choux buns with a Collier's twist.

Ingredients

200g Seville Orange Marmalade

Choux buns

125ml Milk
125ml Water
100g Butter
2g Salt
Bring all the above ingredients to the boil
150g Plain flour – Beaten into above when boiled and removed from the heat
4 Whole eggs – Beaten into the above one at a time

Cheddar Béchamel

20g Butter
20g Plain Flour
250ml Milk
5 Egg Yolks
240g Grated Collier’s Cheddar

Instructions

Choux buns

  1. Place the choux mixture into a piping bag and pipe 2 – 2½cm balls on a silicone baking mat, Place in a preheated oven and cook at 180˚C for approximately 10 – 15 minutes or until they are golden brown. Remove and cool.

Bechamel

  1. Melt the butter in a small pan and stir in the flour to make a roux. Cook over a low heat for 3 – 4 minutes to make a roux.
  2. Slowly add the cold milk to make a thick sauce, stir in the grated Collier’s Cheddar followed by the egg yolks and beat by hand, off the heat, to a smooth, silky consistency. Transfer to a piping bag.
  3. Gently warm the Seville Orange marmalade so it is just ‘unset’.
  4. Cut a small hole in the bottom of the individual choux buns and pipe some of the warm, thick béchamel into them. Dip them in the warm marmalade and serve.
Colliers Cheese

This recipe uses Collier's Grated

That great Colliers taste in a convenient grated format.

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