Recipes, re-invented from cooking shows
Raspberry Hibiscus Choux-Nuts
Prep. Time:
Baking Time:
Total Time:
45 minutes
30 minutes
75 minutes
Serves:
12 choux-nuts
Our recipe is based on Lizzie's floral and fruity creation from Great British Bake Off ™ Season 12. We've improved the hibiscus extraction method for maximum flavor and color, refined the choux pastry technique for consistent results, and adjusted cream ratios for better stability. Enhanced glaze consistency guidance and assembly timing ensure professional results while maintaining the elegant floral-fruit flavor balance.
Ingredients
FOR THE HIBISCUS CHOUX PASTRY:
250ml water
90g unsalted butter
1 teaspoon fine sea salt
125g all-purpose flour, sifted
4 large eggs (at room temperature)
2 tablespoons dried hibiscus flowers, finely ground
Natural red food coloring (optional)
FOR THE RASPBERRY LIQUEUR CREAM:
300ml heavy cream (35% fat)
40g powdered sugar, sifted
3 tablespoons raspberry liqueur (Chambord or Framboise)
1 teaspoon pure vanilla extract
80g fresh raspberries, lightly mashed and strained
FOR THE HIBISCUS GLAZE:
200g powdered sugar, sifted
60ml strong hibiscus tea, cooled
2 tablespoons raspberry liqueur
Natural pink food coloring (optional)
FOR ASSEMBLY:
Fresh raspberries for garnish
Dried hibiscus petals for decoration
Extra raspberry liqueur for brushing
Instructions
PREPARE HIBISCUS BASE:
Make strong hibiscus tea by steeping 2 tablespoons dried hibiscus flowers in 200ml boiling water for 15 minutes. Strain through fine mesh, pressing solids to extract maximum flavor and color. Cool completely. Reserve 60ml for glaze, remainder can be enjoyed as tea.
MAKE THE HIBISCUS CHOUX PASTRY:
Preheat oven to 220°C (425°F). Line large baking sheet with parchment paper. In heavy-bottomed saucepan, bring water, butter, and salt to rolling boil. Remove from heat immediately, add sifted flour all at once. Beat vigorously with wooden spoon until mixture forms smooth ball and pulls away from sides. Return to low heat, stirring constantly for 1-2 minutes to cook out excess moisture. Transfer to stand mixer bowl, cool for 5 minutes. Beat in ground hibiscus flowers. Add eggs one at a time, beating well after each addition until smooth and glossy. Mixture should fall slowly from spoon in thick ribbon. Add food coloring if desired.
SHAPE AND BAKE:
Using piping bag fitted with large round tip, pipe 12 oval mounds (about 6cm long) onto prepared baking sheet, spacing 5cm apart. Smooth any peaks with damp finger. Bake for 20 minutes at 220°C, then reduce to 190°C (375°F) and bake 10-15 minutes more until deep golden brown. Do not open oven door during first 20 minutes. Pierce each choux with sharp knife tip to release steam. Cool completely on wire rack.
PREPARE RASPBERRY LIQUEUR CREAM:
Whip cream with sifted powdered sugar to soft peaks. Add raspberry liqueur and vanilla, whip to medium-firm peaks. Gently fold in strained mashed raspberries. Transfer to piping bag fitted with medium round tip. Refrigerate until ready to use.
MAKE HIBISCUS GLAZE:
Whisk sifted powdered sugar with cooled hibiscus tea until smooth and glossy. Add raspberry liqueur. Consistency should coat back of spoon but drip easily. Adjust with more tea or sugar as needed. Add food coloring if desired.
ASSEMBLY:
Cut each choux horizontally using sharp serrated knife. Pipe raspberry cream generously into bottom half. Replace top. Dip tops in hibiscus glaze, allowing excess to drip back into bowl. Place on wire rack to set for 10 minutes. Garnish with fresh raspberries and hibiscus petals. Brush lightly with extra raspberry liqueur just before serving.
