Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream


 
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit

Now that they sell passionfruit at my local, that’s me done - the passionfruit recipes aren’t going to stop. I have to make up for four years of passionfruit deprivation all in one go. Hahahhaha. I’m kidding, but it is really just my fave.

I’ve had this one rolling round in my head for a while now since I saw these lemon cream puffs on Pinterest. I love everything about cream puffs, particularly when they have a disc of cookie dough like craquelin on the top, which kind of melts down in the oven to form this perfect, crackly top. Cream puffs without the craquelin tend to bake up a bit lumpy and bumpy (but still taste super yum), but the craquelin ensures that it rises in a perfect circle, which is not only super satisfying, but makes it super easy to fill - you just pop the top off with a sharp knife, and fill away.

I filled these with a super delicious and fairly easy filling. It’s technically two components - a passionfruit cream a passionfruit whipped cream, but the part that makes it easy is that the passionfruit whipped cream is literally just passionfruit cream folded through some whipped cream. So by making the passionfruit cream, you’re really making the base of both the filling components. If you haven’t had passionfruit cream before (or lemon cream), it’s essentially a curd, but instead of cooking everything down together like a curd, you leave the butter out and then emulsify it in at the last step, giving you something with a little more stability than a curd. Same ingredients, different process. Science is the best. The passionfruit cream is perfectly smooth and tart, and then the whipped cream is also amazing - it still has the flavour of the passionfruit from the cream, but also adds some smoothness to help cut through the tart flavour.

These would make an incredible wee dessert to take to a dinner party or something - it’s not too hard to make loads of them (this recipe makes 24), and they look like they are way more effort than they are. I love using the choux as a base and making up different fillings - they are amazing just filled with a vanilla bean whipped cream!

A few wee tips:

  • I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test. 

  • I can only do one tray of these at a time because of my oven, so I pipe all of them, then add craquelin to one tray, bake it off, then add the craquelin to the second tray before I bake it.

  • The passionfruit cream takes a while. Make sure you bring it right up to 180˚f / 80˚c. This will make sure that it is thick enough so that when it cools, it gets super thick. Ideally it needs overnight to cool and thicken. It will look sloppy when you are done, but just give it time to chill overnight and it will thicken nicely.

  • Choux Freezes! Freeze the cream puffs just after they have been piped out, then once solid, place in a ziploc bag in the freezer. Bake off as usual - do not add the craquelin until just before you bake.

 

 

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream

- Makes about 24 buns -

Flavour Profile and Whipped Cream from Hint of Vanilla, Lemon Cream adapted from Tartine

Passionfruit Cream
230g passionfruit juice (I whizzed passionfruit pulp in the food processor then strained to remove the seeds)
15g Lemon Juice
4 large egg yolks
4 large eggs
255g Sugar
pinch of salt
1/2 tsp vanilla bean paste
350g Unsalted butter, at room temperature

Craquelin
100g unsalted butter, at room temperature
120g all-purpose flour
120g dark brown sugar
1 tsp vanilla bean paste

Choux Dough
125g whole milk
125g water
110g unsalted butter, cubed
5g Kosher Salt
5g vanilla bean paste
15g Sugar
165g All-purpose flour
240g eggs, lightly beaten, plus more if required (see tips)

Passionfruit Whipped Cream
375g Heavy Cream, Cold
1 tsp vanilla bean poaste
250g passionfruit cream  

- PROCESS -

PASSIONFRUIT CREAM

Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water. 

Combine the passionfruit juice, lemon juice, egg yolks, eggs, sugar, salt, and vanilla bean paste in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks. 

Cook the mixture, whisking constantly, until it reaches 180°f / 80°c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature. 

Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140°f / 60°c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished. 

Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use. 

CRAQUELIN

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead). 

CHOUX AU CRAQUELIN

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cooike cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward. 

Fit a large piping bag with a large round piping tip.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray - you should end up with about 24 mounds. 

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns. 

PASSIONFRUIT WHIPPED CREAM

Place the heavy cream and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until stiff peaks form, then fold in the passionfruit cream. Transfer to a piping bag fitted with an open star tip - I used an Ateco #827.

ASSEMBLY

Transfer the remainder of the passionfruit cream to a piping bag fitted with a round tip.

Using a sharp bread knife, cut the tops off the cream puffs, about three quarters of the way up. 

Pipe passionfruit cream into about the bottom third of the cream puff, then top with a swirl of the passionfruit whipped cream. Top with the choux lid you cut off earlier.

Finish with gold leaf if desired. Chill until ready to serve. Store remainders in the fridge - I like to keep them loosely tented with plastic wrap rather than in an airtight container to stop them from going soggy.

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The Ultimate Valentine's Day Treat Box


 
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox
The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox

I couldn’t let Valentine’s day go by without a sneaky wee cookie box. Personally I’m not a giant fan of Valentine’s day, but what I do really love is making super cute pink stuff, so here we are! My friend Chelsea reached out a while back and asked if I wanted to do a wee valentine’s day collab with some macarons, so I roped in Jase and we took it one step further and came up with this epic Valentine’s themed treat box! We each did a bunch of prep the day before, then got together and put it all together, hung out, and took 12 zillion photos. It was the best day.

Jase and I made Dark Chocolate and Raspberry Macarons (classic v day flavour, chocolate and berries), and then some meringue kisses, which are super easy to make - the recipe makes loads, and they keep for a super long time. We also tried our hand at making some soft caramels, which turned out beautifully. We made an earl grey version, and I’m now hooked on making them and can’t wait to make more in the future. Finally, we also made some super cute marshmallow hearts, flavoured with a freeze dried raspberry powder.

Chelsea brought Sugar cookies, linzers, and chocolate sandwich cookies. She ices the cookies with royal icing and then paints on them with edible paint - I am totally, totally blown away by her talent. She did some wee heart cookies which became little conversation hearts, and then made THE most amazing, detailed, valentine’s themed cookies I have ever, ever seen. She chatted away while she just casually painted macarons, a task which would have me hiding in the corner in tears five seconds in. She’s also just an amazing human being, and will be opening a bakeshop in the near future. I am so excited for her, but also so, so grateful that I am lucky enough to call so many amazingly talented people my friends! Yay to more collabs in the future!

Here’s what we ended up with:

  • Earl Grey caramels

  • Vanilla bean Meringue Kisses

  • Raspberry Heart Shaped Marshmallows

  • Linzer Cookies with Raspberry Jam (Chelsea brought these but I have included a version below)

  • Dark Chocolate and Raspberry Macarons - Recipe Here

  • Chocolate Sandwich Cookies (This recipe, but without any leavener, and filled with extra buttercream from the macarons)

  • Decorated Sugar cookies (Chelsea made these with her recipe, but I have a version here - I like this royal icing recipe)

A few wee tips:

  • The key to a good Cookie box (in my opinion), is choosing one colour and sticking with it as a theme throughout. We went with pink for valentine’s day.

  • We did all the prep work the day beforehand, then put it together and shot it the next day!

  • Make sure you plan out your cookie box before you start so that you have a good mixture of things - I like to do a combination of cookies but also little sweet treaty things such as as the caramels and the meringue kisses

  • A good way of making things a little easier on yourself is to make some components that can be used in a few places - for example, the jam and the buttercream from the macarons can be used to fill the linzers and chocolate cookies.

  • Here is the box we used - I got Rich to make us some dividers on the laser cutter.

 

 

Earl Grey Caramels

- Makes about 160 caramels -

Recipe Adapted from ‘Candy Is Magic’ by Jami Curl

Earl Grey Cream
300g Heavy Cream
30g Loose leaf Earl grey tea

Caramels
438g Glucose syrup or light corn syrup
800g sugar
220g Earl Grey Cream
8g Kosher Salt
2g Vanilla bean powder (I used Heilala)
330g unsalted butter, at room temperature, cut into 1 inch cubes

 

- PROCESS -

EARL GREY CREAM

Place the heavy cream in a small saucepan, and heat over low to medium heat until just shy of a simmer. Add the loose leaf tea, cover the pot, and steep for 20 minutes. Strain the cream through a fine mesh sieve, pressing down on the tea to get as much liquid out as possible. Clean out the saucepan, wipe dry, and measure 220g of the cream into the saucepan. Place over a low heat until ready to use. If you are making ahead, store in an airtight container in the fridge, then rewarm when ready to use.

CARAMELS

Butter a 9” x 13” pan and have nearby.

Place the corn syrup or glucose into a large heavy bottomed saucepan (It is easiest to weigh directly into the pan). Heat over medium high, until it begins to bubble. Swirl the pot occasionally to prevent any hot spots

Sprinkle in a third of the sugar, and, using a spatula or wooden spoon, poke the sugar so it is covered by the corn syrup. Do not stir at any time. Once all of the sugar has been covered, add the second third, and repeat the poking process. Repeat with the final third of sugar.

Place the cream into a small saucepan and place over low heat. Add the salt and vanilla bean powder.

Cook the corn syrup and sugar mixture, swirling the pot occasionally, until it is dark amber in colour. This should take around 13 to 15 minutes. Do not walk away from the caramel - it is important you watch it carefully so you can swirl the pot as needed to distribute the heat and ensure even cooking.

Once the mixture is dark amber, remove from the heat, and add in the earl grey cream mixture, followed by the butter. Using a large whisk, whisk the mixture for 5 minutes, until it is completely emulsified. Make sure you whisk for the full 5 minutes to ensure this.

Pour the mixture into the prepared pan, and allow to set for at least 3 hours, or ideally overnight.

To cut, prepare a chopping board and sharp knife. Carefully lift the caramel out of the pan - I found it was easiest to start in one corner and slowly work my way out. Use a ruler to mark the caramel - we did approximately 1 1/2 “ by 3/4” pieces, but you can cut however you like - 1” squares work great too.

Wrap the caramels in wax paper or cellophane squares - we used wax paper squares.

 

 

Vanilla Bean Meringue Kisses

- Makes about 60 meringue kisses, or about 24 nests -

Note: This recipe is very scaleable - the ratio of egg whites to sugar is 1:1.5, so adjust to your liking. Because the meringues are essentially ‘dried’ rather than cooked, you can pipe various sizes and bake all together.

200g egg whites
300g granulated sugar
1 tsp Vanilla Bean Paste
Pink Gel Food colouring (Optional)

 

- PROCESS -

MERINGUE

Preheat the oven to 225˚f / 110˚c. Line two baking sheets with parchment paper. Fit two large piping bags with your tip of choice (I used an Ateco #826).

Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 

Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla. Whip on high speed until stiff peaks form, approximately 4-5 minutes. Transfer half to a to piping bag, then colour the remainder with a few drops of gel food colouring, mix to incorporate, and transfer to the second piping bag.

Use a few small blobs of meringue to secure the parchment paper to the baking sheet. Pipe 'kisses', onto the baking paper lined sheets, leaving a small amount of space between each (they will not spread in the oven). You can pipe whatever shape you would like here - blobs, nests, kisses etc.

Place the baking sheets into the oven. Bake for 2 to 2 1/2 hours, or until they feel firm and no longer sticky, and peel cleanly off the paper when you lift them up. Turn off the oven, and leave them in there for at least an additional hour to dry out and crisp up.

Store in an airtight container until ready to use.

 

 

Raspberry Marshmallows

- Makes one 13” x 9” pan of marshmallows -

Marshmallow Dust
35g (1/4 cup) powdered sugar
35g (1/4 cup) Corn Starch

Raspberry Marshmallows
75g cold water
14g (2 sachets) powdered gelatine
75g cold water
270g Sugar
106 g light corn syrup
1 tablespoon (18g) vanilla bean paste, or 1 vanilla bean, split lengthwise, seeds scraped and reserved
20g freeze-dried raspberry powder (we used Freshas brand)

- PROCESS -

MARSHMALLOW DUST

Sift together the powdered sugar and corn starch. Set aside - this will be used to dust the pan.

RASPBERRY MARSHMALLOWS

Grease a 9” x 13” quarter sheet pan with butter, and dust with marshmallow dust. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine 75 grams water with the powdered gelatine. Combine well and leave to bloom while you prepare the sugar syrup.

In a medium sized heavy bottom saucepan, heat the second measure of water, granulated sugar, light corn syrup, vanilla bean paste, and freeze dried raspberry powder. Cook, stirring occasionally, until a candy thermometer registers 240˚f (116˚c). Remove from the heat, and allow to cool to 210˚f (99˚c).

Turn the mixer to medium speed, and allow it to break up the gelatine slightly. Carefully stream in the sugar syrup mixture. Increase the speed to high, and beat until the marshmallow has doubled in volume, holds a small peak, and is fluffy, 5 to 7 minutes. Working quickly, scrape into the prepared pan, and smooth down with a lightly oiled offset spatula. Dust with additional marshmallow dust, and allow to cure for at least 3 hours.

Dust a work surface with marshmallow dust, and turn the marshmallow onto it. Using a heart cutter of your desired size, cut out heart mallows, dusting the cutter with marshmallow dust as needed.

Store in an airtight container until ready to use.


 

 

Shortbread Linzer Cookies

- Makes approximately 18 sandwich cookies, depending on size -

Shortbread Roll-out Cookies
180g unsalted butter, at room temperature
65g powdered sugar, sifted
¼ teaspoon kosher salt
1 teaspoon vanilla bean paste
265 g all-purpose flour
Powdered sugar to dust

Raspberry Quick Jam
375g frozen raspberries
400g granulated sugar

- PROCESS -

SHORTBREAD COOKIES

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, salt, and vanilla bean paste on high speed until light and fluffy, 3-4 minutes. Add the flour, and mix on low until just combined.

Dump the dough out onto a piece of plastic wrap, and press out into a rectangle. Wrap tightly, and refrigerate for at least two hours, or overnight, to allow the butter to firm up.

Place the wrapped dough on the bench for 10-15 minutes to allow it to soften slightly. Cut two pieces of parchment paper the same size as a half baking sheet (13” x 18”). Unwrap the dough, and place between the two sheets of parchment paper. Using a rolling pin, bang the dough gently to help flatten out, then roll to the size of the parchment paper. If you have some wrinkles in the parchment paper, which will then in turn cause wrinkles in your dough, peel the sheet off and smooth it back onto the dough, then continue rolling.

Once you have rolled your dough to the size of the parchment paper, transfer it, still between the two sheets of paper, to a baking sheet, and place in the freezer to firm up, 15-20 minutes.

Preheat the oven to 325˚f (170˚c). Line two baking sheets with parchment paper. Using a 2” fluted cookie cutter, cut circles of dough, and transfer them to the prepared baking sheet (you can fit quite a few cookies on a baking sheet, as they do not spread much). If the dough starts to soften, return to the freezer to firm up. Re-roll scraps, freeze briefly, then cut out the rest of the dough.

Place the cut out cookies in the freezer for 10 minutes, then, using a small shaped cutter, cut out a hole in the middle of half of the cookies.

One sheet at a time, bake the cookies for 11-12 minutes, until the shortbread is set and only just beginning to go golden. Remove from the oven, allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.

RASPBERRY QUICK JAM

In a medium heavy-bottomed saucepan, mash the raspberries roughly. Bring to a rolling boil, and then add the sugar. Cook for 3 minutes, stirring occasionally. Transfer to a container or sterilised jars, and allow to cool completely before using. Store in the fridge.

FILLING AND ASSEMBLY

Pair up the cookies so each pair has one solid half, and one half with a cut-out. Arrange the halves with a cut-out on a wire rack, and dust generously with powdered sugar. Place all the solid halves, smooth side (the side that was facing upwards on the baking sheet) down, and, either using a piping bag or a spoon, dollop about a teaspoon of the Raspberry Jam Filling onto the halves. Top with a cut-out half, and carefully press down to sandwich. Repeat with remaining cookies.

Store leftovers in an airtight container. If you are not planning on eating these on the first or second day, store the cookies and the filling separate, and sandwich closer to eating, to avoid them going soggy.

The Ultimate Valentine's Day treat box - a perfect mix of cookies and sweet treats to help celebrate valentine's day or the ones you love. This would make the most amazing gift - we included macarons, painted sugar cookies, linzer cookies, chocolate sandwich cookies, meringue kisses, soft earl grey caramels, and marshmallow hearts. #valentinesday #cookiebox

Boston Bun (Raisin Brioche Bun with Coconut Icing)


 
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche
Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche

I know there’ s a lot of fancy, swirly bread round here. Knots, and rolls, and babkas. Swirly bread is one of my absolute favourite things to make, but today I’m sharing something a little more simple, but still super delicious - a Boston Bun. I did a little crowd sourced research on Instagram, and discovered that, although it is called a Boston bun, nobody from Boston has ever heard of it - I have no idea where the name came from, but I do know it’s super yum, so lets just go from there.

The Boston bun is essentially one big brioche bun, filled with raisins, and topped with icing and covered in coconut. They are a bakery staple back home - we always used to get them as a special treat from the supermarket for being good and not standing up in the trolley while Mum and Dad shopped. Turns out it’s called two different things in New Zealand which is super weird - from what I can gather, anyone from the South Island or Wellington calls it a Boston Bun, while anyone further North calls it a Sally Lunn. This is one of the few things I can think of where things have different names throughout New Zealand. It’s strange.

Anyway, this is super simple to make, and doesn’t require any fancy folding or knotting or even rolling out of the dough. It starts with a basic enriched dough, which has some raisins kneaded through it. After the first rise, it gets patted into a disc and popped into a ring from a springform pan or a cake tin, which removes the need for any fancy shaping, and makes the bun rise nicely within the confines of the pan. Once it has baked to a fluffy, golden brown bun, it gets loaded up with a vanilla icing, and covered in shredded coconut. It’s essentially just fruity bread with icing, but it’s crazy easy and perfect for morning or afternoon tea treat with a cup of tea or coffee.

A few wee tips:

  • The first rise for this can be done overnight if you like - you may just have to increase the second rising time by 30-45 minutes to account for cold dough, but this is a great option if you want to serve it for morning tea or breakfast!

  • If you don’t have a stand mixer this can be done by hand - bring the dough together in a bowl, then turn onto a surface and knead for 10-15 minutes until smooth, then incorporate the raisins.

  • If you don’t have a ring to bake this in, you can do it in an 8” cake tin too. Just make sure you lightly butter it, and place a parchment paper circle in the bottom.

 

 

Boston Bun (Raisin Brioche Bun with Coconut Icing)

- Makes One 8 inch bun (serves 6-8) -

Bread Dough
180g (3/4 cup) whole milk, lukewarm
50g (1/4 cup) sugar, divided
2 1/4 tsp active dry yeast
400g all-purpose flour
1/2 tsp salt
1 egg, at room temperature
100g Butter, melted and cooled
1 tsp vanilla bean paste
175g Raisins or sultanas

Egg wash - 1 egg whisked with 1 Tbsp water

Vanilla Bean Frosting with Coconut
180g Unsalted butter, at room temperature
1 tsp vanilla bean paste
1/4 tsp salt
375g powdered sugar, sifted
2-4 Tbsp Whole milk
Desiccated Coconut to finish (I used threaded for the photos but finer tastes better to me)

 

- PROCESS -

BREAD DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine. 

Add the milk mixture, egg, butter and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes, until the dough is soft and smooth. Add the raisins and mix for a minute or so to combine. Turn the dough out onto a work surface, and finish kneading the raisins in by hand. Shape the dough into a ball, and then place into a lightly buttered bowl (I use my stand mixer bowl to save dishes), cover with plastic wrap, and place in a warm spot until doubled in size, approximately an hour.

Turn out the dough onto a very lightly floured work surface, and knock back the dough. Grease an 8 inch ring, such as the ring from a spring form cake pan, and place onto a sheet pan lined with parchment paper.

Pat the dough into a disc, and place inside the ring on the baking sheet. Gently pat the dough to the edges of the ring, making a flat disc. Cover with plastic wrap and rise in a warm spot for 45 minutes to an hour, until puffy. In the last 20 minutes of rising, preheat the oven to 350°f / 180°c.

Brush the surface of the bun with egg wash. Bake for 30 to 35 minutes, or until the surface of the bun is golden brown, and an internal temperature measures 200°f / 95°c. The bun should sound hollow when you tap the bottom.

Remove from the oven, let cool 10 minutes, then remove from the ring and place on a wire rack. Allow to cool Completely.

 

ICING AND ASSEMBLY

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla bean paste and salt until pale and creamy. Sift in the powdered sugar, and mix on medium speed until well combined. If needed, add milk a tablespoon at a time, until the frosting is light and fluffy, and a spreadable consistency.

Spread the icing on the cooled bun, then cover generously with desiccated coconut.

Slice and serve with butter if desired. Best eaten on the day it is made, but leftovers can keep in an airtight container at room temperature.

Boston Bun is a raisin brioche bun, covered with vanilla icing, and finished with shredded coconut. It is super easy to make, requires no fancy equipment or dough twisting, and makes the perfect treat with a cup of coffee or to entertain guests. #bostonbun #sallylunn #raisinbrioche