Hind’s Head choux bun trifle
Fancy a technical challenge? We're cranking up the skills to recreate The Hind's Head-Pub In The Park choux bun trifle at home. On your marks, get set BAKE!
If you were among the swarm of people perfecting the art of juggling food, drinks and dance moves at Tom Kerridge’s Pub In The Park in Marlow this year, you may have tried one of these bad boys. The Hind’s Head in Bray created three epic dishes for the foodie-music festival and these little balls of choux trifle went down a storm.
If you didn’t snag a ticket or you want to relive your PITP vibe, Chef Peter Gray has allowed Muddy to taken an exclusive peak into his recipe book, so that we can Blue Peter the sitch for you and create the festival vibes at home. Crank up the choons and get your bake on. It’s definitely gonna test the Muddy baking skills, let me know how you get on.
Makes 20-25 choux buns
For the jelly
250g strawberry jelly (store bought)
squeeze fresh lime juice
For the craquelin
28g unsalted butter
34g golden caster sugar
32g plain flour
For the choux pastry
63g unsalted butter, diced
5g caster sugar
82g plain flour
63g whole milk
188g whole eggs
reserved craquelin discs
For the strawberry powder
25g crispy strawberries (store-bought)
25g icing sugar
For the whipped cream
250g double cream
0.25g vanilla pearls (store-bought)
For the saffron custard
19g saffron stock
150g whole milk
300g double cream
2.5 egg yolks
30g caster sugar
8g custard powder
To serve (per choux bun)
8g fresh strawberries, diced small
5g crushed meringue (store-bought)
5g Ameretti biscuit (store-bought)
30g reserved strawberry jelly
18g reserved strawberry jam
15g reserved whipped cream
40g reserved saffron custard
1 choux bun
strawberry powder, to dust
For the strawberry jelly: Break up the jelly, add the hot water and squeeze in a little lime juice. Once the jelly is fully dissolved, pour the mixture into a tray and place in the fridge. Once completely set, dice the jelly into small pieces.
Make a smooth puree from the strawberry pulp retained from straining the juice. Simply blitz in a Thermomix until completely smooth. Set aside.
For the craquelin: cream the butter and sugar together. Add the flour and continue to mix until it resembles a crumb. Remove the mixture from the mixing bowl and knead on a work surface lightly dusted with flour. Place the mixture between two rolls of baking parchment and roll very thin. Use a small pastry ring to cut out circles.Set the discs aside while you make the choux buns.
To make the choux pastry: preheat the oven to 170°C. Place about 63g water in a pan and add the salt, butter and caster sugar. Over low heat, allow the butter to melt gently. Once completely melted, increase the heat and bring the mixture to a boil. As soon as it starts to boil, remove the pan from the heat and very quickly whisk in the flour.
Return the pan to the heat and gently cook until the mixture thickens to paste. This won’t take long and be careful not to overmix, which may result in an oily mixture. Remove the pan from the heat and allow the mixture to cool slightly. Slowly add the eggs, beating well in between each addition. A smooth, glossy paste will be achieved. Transfer the mixture to a piping bag fitted with a round nozzle.
Prepare a tray lined with a silicon mat and pipe the mixture in small bun-shapes, approximately 20g each. Dip a spoon in some water and gently flatten the tops of each bun. Place a reserved craquelin disc on top of each choux bun. Bake the choux buns in the oven for 40 minutes. As soon as you remove the tray from the oven, use a small knife to pierce a small hole at the bottom of each choux bun. Allow to cool.
For the strawberry powder: Simply blitz the crispy strawberry pieces and the sugar to a fine powder in a food processor. Pass the mixture through a fine mesh sieve and set aside.
For the whipped cream: add the vanilla pearls and double cream to a bowl. Whip to soft peaks and set aside in the fridge until needed.
For the saffron custard: Add the saffron stock, milk and double cream to a pan. Bring to the boil then remove the pan from the heat. Whisk in the egg yolks, caster sugar and custard powder and transfer the mixture to a pan and whisk until the mixture reaches 78°C. Strain the mixture through a fine mesh sieve and place in the fridge, covered, to chill completely.
To finish each choux bun: gently combine the jelly, whipped cream and custard in a bowl. Transfer this mixture to a piping bag fitted with a round nozzle and pipe the mixture into the small hole at the bottom of each choux bun. Dust the top with a little strawberry powder and serve.
Of course if you can’t be figged to make them you can always book in to The Hind’s Head and sample these beauties in the restaurant or Royal Lounge. Or pop along to see The Hind’s Head pop up at Pub In The Park Chiswick on 6–8 Sep. Bon appetit.