Raspberry, lychee and rose choux buns

Raspberry, lychee and rose choux buns

Lamingtons & lemon tart
10 buns
Patricia Niven

Elegant and feminine, these make a beautiful late-morning or afternoon treat with a cup of tea. I love having friends around and serving these – they always get a ‘wow’ reaction.

The white chocolate cream is such an amazing recipe and is used throughout this book. I love it for its flavour, richness and the fact that it has a longer shelf life than a pastry cream made with eggs. It is super easy and also versatile as it can be whipped and flavoured many ways – the rose here is just one example.


Quantity Ingredient

Baked choux buns

Quantity Ingredient
160ml cold water
75g cold butter, diced
5g salt
15g caster sugar
20g skim milk powder
90g plain flour, sifted
3 eggs

White chocolate and rose cream

Quantity Ingredient
120g white chocolate, melted
1 vanilla bean, seeds scraped
240ml thickened cream
35ml rosewater

Crystallised rose petals

Quantity Ingredient
50ml rosewater
1/2 gold-strength gelatine leaf, soaked and drained
1 egg white
30 edible unsprayed rose petals
caster sugar, for dusting


Quantity Ingredient
melted white chocolate, cooled, (but still liquid)
Raspberry jam
50-60 frozen or fresh raspberries
halved lychee pieces
icing sugar, for dusting
freeze-dried raspberry powder


  1. To make the choux buns, preheat the oven to 190°C. Spray a baking tray lightly with canola oil and lay a sheet of baking paper on top to stick. Smooth the paper flat.
  2. Combine the cold water, butter, salt and sugar in a large saucepan over high heat and bring to the boil. While boiling, whisk in the milk powder to dissolve it.
  3. Reduce the heat to medium then add the sifted flour all in one go, while stirring with a rubber spatula or wooden spoon. Continue to cook and stir for around 2 minutes until the mixture comes together to form a ball and forms a slight skin at the base of the pan.
  4. Transfer the dough to a freestanding electric mixer fitted with the paddle attachment and mix on low–medium speed for about 30 seconds to release some of the steam and cool the dough down slightly. Add the eggs, one at a time, mixing well after each addition.
  5. Transfer the mixture to a piping bag fitted with a large plain nozzle. Pipe 10 equal-sized bulbs, evenly spaced, on the lined baking tray. Each bulb should be around the size of a golf ball.
  6. Wet your finger with cold water and use it to smooth the top of each bun to ensure they are all even and look the same. (At this point the buns can be rested in the refrigerator or even frozen for later use.)
  7. Place the buns in the oven and bake for 20 minutes. Do not open the door while baking as this may cause a collapse in your pastry. Reduce the oven temperature to 160°C and bake for a further 20 minutes.
  8. Turn the oven off completely and leave the buns in the oven to dry out for a further 20 minutes. Remove the buns from the oven and place them on a wire rack to cool completely before filling.
  9. For the white chocolate and rose cream, put the chocolate and vanilla seeds in a bowl.
  10. Put 80 ml of the cream in a saucepan over medium heat and bring to the boil.
  11. Pour the hot cream over the chocolate and vanilla. Leave to sit for 30 seconds before stirring well with a spatula to combine. Stir in the remaining cold cream.
  12. Transfer the mixture to a covered container and place in the refrigerator for a minimum of 1 hour before using.
  13. Whisk the cream to thick ribbons using an electric mixer or hand whisk, then add the rosewater. Be careful not to over-whip this cream as it can separate quickly.
  14. Transfer the cream to a piping bag fitted with a large fluted nozzle.
  15. For the crystallised rose petals, heat the rosewater in the microwave for 20 seconds on High then stir in the gelatine until it has dissolved.
  16. Whisk the egg white by hand in a bowl and slowly incorporate the rosewater–gelatine mixture. Continue to whisk until the mixture froths up.
  17. Brush this mixture delicately onto a rose petal, ensuring it is fully covered but not drenched. Toss the petal in the sugar and shake to cover completely. Remove the petal and place it on a baking tray lined with baking paper.
  18. Repeat with the remaining petals and place the completed tray on a windowsill or in a warm place for a couple of hours to crystallise. Store the dried petals in a covered dry container until needed.
  19. To assemble, pick up a baked bun and dip the bottom half into the cooled melted white chocolate and shake off the excess. Place the bun on a tray lined with baking paper. Repeat with the remainder of the buns.
  20. Cut each of the choux buns in half horizontally and scoop out any excess moist pastry from both halves.
  21. Spoon a teaspoon of raspberry jam into the base of each bottom half of the buns.
  22. Arrange five or six frozen or fresh raspberries on top of the jam and then add pieces of lychee to the buns.
  23. Pipe the white chocolate and rose cream evenly in a rosette shape into all of the buns on top of the fruit.
  24. Lightly dust the top of each top half of the choux buns with icing sugar and place them on top of the cream.
  25. Serve with two or three crystallised rose petals on each bun and a dusting of freeze-dried raspberry powder.


  • Freeze the buns, unbaked, on the tray for 4 hours until completely hard and then store them, covered, in a plastic container. When needed, remove them from the freezer and place them on a tray lined with baking paper. Allow them to defrost at room temperature for 1 hour before following the baking instructions in the recipe.
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