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Guacamole choux buns recipe

Guacamole choux buns recipe


  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

Savoury choux buns look spectacular, yet are easy to make. They make an appealing and well-balanced lunch dish, delightful with a glass of fruity white wine.

Be the first to make this!

IngredientsServes: 5

  • 1 quantity Choux pastry
  • 2 Little Gem lettuces, separated into leaves
  • Guacamole and bean filling
  • 1 can cannellini beans, about 410 g, drained and rinsed
  • 2 small avocados
  • juice of 1 lime
  • 1 large tomato, seeded and finely diced
  • ½ red onion, finely chopped
  • 12.5 cm (5 in) piece of cucumber, finely diced
  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh coriander
  • salt
  • cayenne pepper

MethodPrep:40min ›Cook:25min ›Ready in:1hr5min

  1. Preheat the oven to 220°C (425°F, gas mark 7). Spoon the choux pastry in 5 equal mounds on a large greased baking tray, spacing the mounds well apart. Use the spoon to make the mounds about 7.5 cm (3 in) across and 3 cm (1 1/4 in) high. Bake them for 18–20 minutes or until well risen and golden brown.
  2. Remove the baking tray from the oven. Make a small hole in the side of each bun, using a skewer or the point of a small knife, then return to the oven. Bake for a further 5 minutes. Transfer the buns to a wire rack to cool.
  3. Meanwhile, make the filling. Tip the beans into a mixing bowl and mash with a potato masher until quite smooth. Cut the avocados in half, remove the stones and scoop out the flesh into another bowl. Mash the flesh fairly roughly using a fork, then stir into the beans together with the lime juice.
  4. Add the tomato, onion, cucumber, garlic and chopped coriander to the bean and avocado mixture. Season with salt and cayenne pepper to taste. Mix together well.
  5. Just before serving, split open the choux buns and fill with the guacamole and bean mixture. Place them on individual serving plates garnished with lettuce leaves.

Another idea

To make crunchy hummus-filled choux buns, purée 1 can of chickpeas, about 410 g, drained and rinsed, in a food processor or blender with 1 tbsp tahini, 1 crushed garlic clove and the juice of 1 lemon. Stir in a 10 cm (4 in) piece of cucumber, finely diced, 1 grated carrot, 2 finely chopped spring onions and 1 seeded and finely diced red pepper. Season with ½ tsp ground cumin, and salt and pepper to taste. Spoon into the choux buns. Garnish with radicchio leaves and serve with a tomato salad.

Plus points

Cannellini beans, like other pulses, are an excellent source of protein and starchy carbohydrate, while being low in fat. * Avocados are unusual in that they are fruits that contain a large amount of fat. The fat is predominantly monounsaturated, however, particularly in the form of oleic acid. This can help to lower levels of the harmful LDL cholesterol while raising levels of the beneficial HDL cholesterol. * Lime juice contains vitamin C, which will help to improve the absorption of iron from the cannellini beans.

Each serving provides

A, E * B1, B2, B6, B12, C, folate, calcium, copper, iron, potassium, selenium, zinc

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Egg-free choux buns

It’s been a very, very long journey for me to find any recipe that even approximates choux. Countless failed attempts, so much disappointment. I’ve tried egg-replacers but ended up with stodgy lumps. I’ve tried going totally off-piste with experimental combinations with disastrous slimy results. I was going to give up, maybe egg-free choux was simply out of my reach.

But then again there are so many fabulous creations that require choux, hence I have plugged away. I had visions of towers of profileroles and croquembouche, chocolate eclairs, St Honoré – this was the kind of patisserie that I trained in and really need to make friendly and accessible! The search continued…

Then I came across this recipe from a wonderful French blog called Veganwiz.fr.

And their idea is great – cook puff pastry in such a way that you force it to become a choux-type airy bun. Absolute genius! I know it isn’t quite the same as choux, the layers and they’re pretty crispy when they come out of the oven but in my opinion they’re a pretty good approximation. Once they’ve been filled and topped, the crunch turns soft, more like proper choux. Prepare yourselves for a run of friendly patisserie on the site. Watch this space!

Please note: This is not my recipe, all credit goes to Sauro Martella at Veganwiz.fr. Also, a warning: do not alter the method, temperatures or cooking times or the recipe will not work!

Egg-free Choux (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

– Preheat the oven to 240-250 degrees centigrade (yes, really that hot)
– Line a muffin tray with paper cases
– Using a glass with a thickish rim (not a cookie cutter) cut out circles of pastry. You need the glass to in effect quash and fuse together the edges of the dough, making a seal so the middle can puff up to an airy little container. If you were to use a cookie cutter this would not happen as the layers would be sliced right through.


Place the circles on the top of the paper cases – gently push down in the middle a little but they must be mainly resting on the top


Place in the oven for 5 minutes until the circles have completely puffed up (keep a close eye on them as this is the crucial part)
Once they’ve puffed up, reduce the temperature to 150 degrees centigrade and cook for a further 8-10 minutes until golden brown
Remove from the tray and liners and cool on a wire rack.


Tuesday, November 23, 2010

Thanksgiving, the American (?) Holiday

How did it come about that Americans are compelled to cook a turkey on the final Thursday of the month of November?  One of the first history lessons in school is the story of the three-day feast of Thanks in 1621 shared by the Plymouth settlers and the Wampanoag Indian tribes, a loose tradition followed every autumn until enacted into law in 1863 by Abe Lincoln. But let’s get back to the turkey.

The early settlers were British, and English meals of significance always have a star dish, usually a large roast. The largest bird of the new America was the turkey, and presented a very impressive centerpiece for a real feast of Thanks. Thus, by default the turkey became the star, 45 million of them each Thanksgiving.


Guacamole choux buns recipe - Recipes

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Choux pastry

This makes 10 small choux buns which you can fill with cream or cream cheese.

Ingredients

50g butter or margarine, plus extra for greasing

150ml whipped double cream
icing sugar

  1. Preheat the oven to 200°C/Gas 6 and grease a baking tray or line with parchment paper.
  2. Melt the butter or margarine in a saucepan with the water then bring to the boil.
  3. Add the flour slowly into the boiling water and beat the pastry mixture vigorously with a wooden spoon until it’s smooth and leaves the bottom of the pan.
  4. Cool for 2-3 minutes then gradually beat in the eggs to make a smooth, shiny paste.
  5. Using a dessert spoon, put spoonfuls of the mixture on the baking sheet.
  6. Bake for 15-20 minutes, until puffed up, golden brown and with a crisp bottom.
  7. When cooked, pierce holes in the top to let out the steam and bake for 2 mins.
  8. Leave them upside down on a wire rack to dry completely.
  9. Fill with whipped cream and sprinkle with icing sugar. Keep chilled.

Equipment – Baking tray, bowl, saucepan, wooden spoon, fork, cooling rack.


Guacamole choux buns recipe - Recipes

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© © NGV mbH, Photo: TLC Fotostudio © © NGV mbH, Photo: TLC Fotostudio © © NGV mbH, Photo: TLC Fotostudio

1142 from 1142 Recipes found

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James Martin: Chef shares easy chocolate bun recipe on This Morning

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This Morning: James Martin makes orange chocolate delight

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James Martin, 48, regularly appears on This Morning to share his different recipes. On today&rsquos show, the chef showed viewers how to make his easy chocolate orange delight sweet treat, which is similar to a Chelsea bun.

Related articles

READ MORE

Running through the ingredients, James shared the first step to make the dough for the bun.

He said: &ldquoI&rsquove got good quality flour, some warm water and fresh or dried yeast.&rdquo

&ldquoWhat we do first of all is you add the water to the bottom of the bowl first and then put the yeast and flour in.

James&rsquo top tip was not to have the mixture too hot otherwise it will start to kill the yeast.

James Martin: Chef shares easy chocolate orange delight bun recipe on This Morning (Image: ITV/Instagram/jamesmartinchef)

Running through the ingredients, James shared the first step to make the dough for the bun (Image: Getty)

He also shared that you can use cold water but it will just take longer to prove.

&ldquoAdd a little bit of egg&hellipthis is the enrichment process&hellipnow we enrich it with our flour, our sugar, a pinch of salt and then start the machine going,&rdquo James added.

James uses a mixing machine for the dough and explains that it would take upwards of 30 minutes by hand because the gluten needs to be stretched.

The chef then added a few knobs of butter while the mixture was mixing and continued the machine going for 10 minutes.&rdquo

Trending

He then removed the dough from the machine and put plenty of flour onto the worktop in front of him.

James went on: &ldquoIf you look at it, it&rsquos not really a pastry, it&rsquos quite delicate.&rdquo

Presenter Holly Willoughby added that it looks a bit like pizza dough.

The chef explained that the dough needs to be rolled out to about 45cm x 30cm.

James explained that the mixture needs to mix for around 10 minutes (Image: ITV)

James then added the swirls of his chocolate orange bun to the bottom of the cake tin (Image: Instagram/jamesmartinchef)

READ MORE

Adding his filling to the dough, James explained that this recipe can also be switched up and the dough can be used for either sweet or savoury filling.

He said: &ldquoYou take cream cheese and add a little bit of that&hellipthen we&rsquove got some orange, I use the orange zest and then we take some chocolate and a little bit of cocoa powder.

&ldquoThis is the first prove and then what you want to do is roll it up&hellipyou can either bake it like this if you want or alternatively you can get yourself a loose bottom cake tin and cut it in half, half again, half again and half again.&rdquo

Holly added: &ldquoThis is like the cinnamon swirl.&rdquo

Related articles

James then added the swirls of his chocolate orange bun to the bottom of the cake tin, ensuring that all of the bottom of the cake tin was covered.

The chef explained to viewers that this needed to be left for about an hour to prove even more at room temperature.

Once proved, the bun needs to be placed into a 200 degree oven for about 40 minutes and while it is still warm, top it with the glaze.

To make the glaze, James explained that he mixed orange juice and sugar together along with water.

He said: &ldquoI&rsquom using blood orange juice because it makes it go a little pink.&rdquo

James posted the recipe onto his Instagram with the caption: &ldquoIt&rsquos easier than you think.&rdquo

One fan commented: &ldquoI might have a go at this, they look very nice.&rdquo


Tag: choux pastry

It’s been a very, very long journey for me to find any recipe that even approximates choux. Countless failed attempts, so much disappointment. I’ve tried egg-replacers but ended up with stodgy lumps. I’ve tried going totally off-piste with experimental combinations with disastrous slimy results. I was going to give up, maybe egg-free choux was simply out of my reach.

But then again there are so many fabulous creations that require choux, hence I have plugged away. I had visions of towers of profileroles and croquembouche, chocolate eclairs, St Honoré – this was the kind of patisserie that I trained in and really need to make friendly and accessible! The search continued…

Then I came across this recipe from a wonderful French blog called Veganwiz.fr.

And their idea is great – cook puff pastry in such a way that you force it to become a choux-type airy bun. Absolute genius! I know it isn’t quite the same as choux, the layers and they’re pretty crispy when they come out of the oven but in my opinion they’re a pretty good approximation. Once they’ve been filled and topped, the crunch turns soft, more like proper choux. Prepare yourselves for a run of friendly patisserie on the site. Watch this space!

Please note: This is not my recipe, all credit goes to Sauro Martella at Veganwiz.fr. Also, a warning: do not alter the method, temperatures or cooking times or the recipe will not work!

Egg-free Choux (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

– Preheat the oven to 240-250 degrees centigrade (yes, really that hot)
– Line a muffin tray with paper cases
– Using a glass with a thickish rim (not a cookie cutter) cut out circles of pastry. You need the glass to in effect quash and fuse together the edges of the dough, making a seal so the middle can puff up to an airy little container. If you were to use a cookie cutter this would not happen as the layers would be sliced right through.


Place the circles on the top of the paper cases – gently push down in the middle a little but they must be mainly resting on the top


Place in the oven for 5 minutes until the circles have completely puffed up (keep a close eye on them as this is the crucial part)
Once they’ve puffed up, reduce the temperature to 150 degrees centigrade and cook for a further 8-10 minutes until golden brown
Remove from the tray and liners and cool on a wire rack.


Ingredients

  • 16 tablespoons (2 sticks) unsalted butter, 1 stick at room temperature, 1 stick cold
  • 1/2 jalapeno, seeded and finely chopped (about 2 tablespoons)
  • 1 teaspoon agave nectar
  • Kosher salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 4 ounces (about 1 cup) shredded cheddar cheese
  • 8 scallions, thinly sliced
  • 3 eggs, divided
  • 1/2 cup half and half

Peel a small onion, cut it into pieces and put it in the mixing bowl with a fresh chili pepper cut into pieces. Chop 10 Sec. Speed 7.

Cut each avocado in half, remove the kernel and remove the pulp with a spoon.

Put the pulp in the mixing bowl and blend 10 Sec. Speed 5.

Gather with the spatula on the bottom of the mixing bowl and blend again 10 Sec. Speed 5.

Squeeze the lime and pour the juice into the mixing bowl.

Add salt and pepper to taste and 30 g of extra virgin olive oil. Stir 15 Sec. Speed 3.

Wash 250 g of tomatoes, peel them and dice them.

Insert the pieces in the mixing bowl and mix 10 Sec. Speed 2.

Transfer to a bowl, cover with cling film and leave to rest for 1 hour in the refrigerator.

The sauce can be kept in the refrigerator for a maximum of 2 days.

If the avocado isn't ripe . the sauce doesn't come! To ripen an avocado well, keep it in a warm place for a day or two. When the pulp becomes a little yielding by feeling from the outside (not too much, though!), the avocado is ready.


Watch the video: How To Make Easy Cream Puffs - Natashas Kitchen