Salted caramel & popcorn crumble choux buns - Good Food Middle East
Edd Kimber puts a new spin on classic French choux pastry with these salted caramel buns filled with popcorn cream and finished with a crispy craquelin top
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 125g toffee popcorn (to fill the buns)
- icing sugar, to serve
- edible gold leaf, to decorate (optional)
- 50g plain flour
- 50g golden caster sugar
- 40g unsalted butter, cold and chopped into small pieces
- 150g granulated sugar
- 125ml double cream
- 10g unsalted butter
- large pinch of flaked sea salt
- 600ml double cream, plus a little extra to top up
- 125g toffee popcorn
- 60g unsalted butter, chopped into small cubes
- ¼ tsp golden caster sugar
- 85g plain flour
- 2-3 large eggs
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