These are so delicious that I can’t believe I only had this idea right now! I was thinking that I was the first to have the brilliant idea of having a donut made out of choux pastry, but sadly I wasn’t, obviously. However, I do think the full flavor combination is quite a rare one right?
Grapefruit and ginger in a curd is absolutelly genius, and not extremely sweet at all. I actually think next time I’ll add even more ginger to get it a bit more spice! I got the idea from a little research on The Flavour Thesaurus and I didn’t regret it. Having this curd fill a choux pastry donut is another thing! I’m so happy with how they turned out! This could easily be made into fancy profiteroles maybe? Or even the chouxnuts could also be filled with just simple whipped cream? The options are endless.
I must say I was planning on topping them with a simple sugar glaze, but decided to go for the chocolate glaze in the end. Aesthetically it made total sense, because who doesn’t love a chocolate donut with sprinkles am I right? But definitely the dark chocolate balances our the sweet curd and it works out perfectly. Like it would in an eclair, but this one tastes like fruit and looks like a donut.
Let’s get to it!
Yield: 14 Chouxnuts
Prep + Baking time: 2h30 minutes
For the Choux Pastry
- 115g salted butter
- 120ml water
- 120ml milk
- 2 tsp sugar
- 125g flour
- 4 eggs, beaten
For the Curd
- 3 eggs
- 1 tbsp grapefruit zest
- 1 tbsp grated fresh ginger
- 120ml grapefruit juice (Juice of 1 Grapefruit)
- 1 cup granulated sugar
- 57g butter
- 50g butter
- 200g dark chocolate bar
- Let’s start with the choux pastry. Pre-heat the oven to 200C.
- In a small sauce pan add the butter, water, milk and sugar. Heat on medium heat until all melted and combined.
- On low heat, add the flour and mix until combined. Cook for 2 minutes on low while pressing the pastry into the sides of the pan.
- Pass pastry into a mixing bowl and let cool. Using a stand mixer add the egg mixture in small portions, making sure the pastry is shiny but not overly liquid so you can pipe it later. I usually leave a bit of beaten egg behind, I did in this turn as well.
- Let the pastry cool and pass it to a pastry bag fitted with a large plain nozzle.
- Line a baking tray with parchment paper and wet it slightly with water. Make a circle / donut shape using the choux pastry.
- Gently brush the remaining egg on the top of the chouxnuts.
- Bake for 15minutes at 200C. Lower the oven to 180C and bake for another 8 minutes.
- While it’s baking and cooling make the curd: In a small sauce pan, on medium heat, add the sugar, grapefruit zest and grated ginger. Cook for 1 minute to release the oils and mix all the flavours.
- Add the juice and eggs to the pan and mix until it’s all combined.
- Add the butter cube by cube until it’s all melted together. Whisk it for roughly 6 to 8 minutes until you reach a thicker curd consistency.
- Pass to a bowl, cover with cling film and let cool completely.
- When the chouxnuts and curd are completely cool, it’s time to assemble. Pass the curd to a pastry bag fitted with a smaller plain nozzle.
- Using the pastry nozzle, pierce the bottom of each chouxnut and press the filling inside. Repeat until all of them are full.
- Let the chouxnuts cool in the fridge while we prepare the chocolate glaze.
- In a small heat proof bowl, add the chocolate bar in cubes and melt in the microwave in 30 seconds breaks. Once it’s all melted add the butter and mix until you have a shiny and liquid glaze.
- Dip each chouxnut in the chocolate and let cool. Decorate as you see fit 🙂
Don’t they look fabulous? I’m so going to experiment more with choux pastry. It’s quite easy to make really, as long as you mind the eggs you’re adding to the batter and don’t make it too liquidy; and be careful with the oven temperature and don’t open the oven while they’re baking, you should be fine. It doesn’t even take that long to make, most of the time you spend just waiting for things to cool down.
This time I didn’t mess up the videos so you can watch me bake them on my insta stories highlights anytime!
Do share with me if you try the recipe and enjoy it.