Clementine & cream choux ring

Clementine & cream choux ring

For a non-alcoholic version, leave out the Cointreau and whip the cream with 1 rounded tsp icing sugar and 1/4 tsp vanilla extract.

, 21 September 2015

(1 vote)

Clementine & cream choux ring
  • 1 Hour 30 Mins

  • Serves: 10

  • Price: 30p per serving

Nutritional Info
Each 88g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1332kJ/318kcal.
  • 75g Asda Strong White Bread Flour
  • 50g butter
  • 2 large eggs, lightly beaten
  • 40g flaked almonds
  • 300ml double cream
  • 2 tbsp Cointreau
  • 4-5 clementines (or satsumas), peeled and sliced
  • Icing sugar, to dust
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and draw a 20cm-wide circle on it with a pencil, then turn the paper over so that the pencil ring is underneath.

  • Sift the flour into a bowl, ready to add to the other ingredients all at once. Cut the butter into small cubes and put in a pan with 150ml water and a pinch of salt. Heat until the butter melts, then bring to a full, rolling boil. Immediately remove the pan from the heat and tip in all the flour.

  • Beat with a wooden spoon until the mixture forms a ball of dough, leaving the sides of the pan clean. Tip into a bowl. Leave to cool for 15 minutes.

  • Gradually beat the eggs into the dough using an electric hand mixer or a wooden spoon. Put the mixture in a freezer bag and snip off one corner with scissors, then squeeze out 12 similar-sized blobs of dough to form a circle on the baking paper, following the pencil outline.

  • Sprinkle the almonds on top. Bake for 35 minutes, without opening the oven, until puffed up and golden. Remove from oven and make a small hole in each bun using a small, sharp knife – this allows the steam to escape. Return to the oven for 5 minutes. Cool on a wire rack.

  • Whip the cream and Cointreau together until the mixture holds its shape.

  • Carefully slice the choux ring in half widthways. Spread the cream mixture on the bottom half, add the clementines or satsumas, then replace the top layer. Dust with icing sugar.