Salted Caramel & Pecan Choux Buns

⏱ 90 min · Serves 12

Light, golden choux buns filled with silky salted caramel crème pâtissière and topped with a glossy caramel drizzle and toasted pecans — these are pure indulgence. They look seriously impressive but once you nail the choux, everything else falls into place beautifully.

Per serving: 412 kcal · 8.0g protein · 38.0g carbs · 26.0g fat

Ingredients

• 125ml whole milk
• 125ml water
• 100g unsalted butter, cubed
• 1 tsp caster sugar
• ½ tsp fine sea salt
• 150g plain flour, sifted
• 4 large eggs, beaten
• 80g pecans, roughly chopped and toasted
• For the salted caramel crème pâtissière:
• 500ml whole milk
• 6 egg yolks
• 100g caster sugar
• 40g cornflour
• 1 tsp vanilla extract
• For the salted caramel sauce:
• 200g caster sugar
• 90ml double cream
• 60g unsalted butter
• 1½ tsp flaky sea salt, plus extra to finish

Method

1. Preheat your oven to 200°C (180°C fan). Line two large baking trays with baking parchment.
2. Make the choux: combine milk, water, butter, sugar and salt in a saucepan over medium heat. Bring to a rolling boil, then remove from heat and tip in all the flour at once. Beat vigorously with a wooden spoon until the dough comes together and pulls away from the sides. Return to a low heat and cook, stirring, for 2 minutes to dry out the dough slightly.
3. Transfer the dough to a stand mixer (or large bowl) and beat for 1 minute to cool slightly. Add the beaten eggs gradually, mixing well between each addition, until the dough is smooth, glossy and falls off the spoon in a slow, thick ribbon.
4. Spoon into a piping bag with a 1.5cm round nozzle and pipe 12 mounds (about 5cm across) onto the trays, spacing well apart. Bake for 28–30 minutes until deep golden and hollow-sounding when tapped underneath. Do not open the oven during baking. Pierce each bun with a skewer to let steam escape and cool on a wire rack.
5. Make the caramel sauce: place the sugar in a heavy saucepan over medium heat without stirring until it melts to a deep amber caramel. Remove from heat, carefully pour in the cream (it will bubble vigorously), then add the butter and flaky salt. Stir until smooth. Set aside — reserve half for topping, use half for the crème pâtissière.
6. Make the crème pâtissière: heat the milk until just steaming. Whisk together egg yolks, sugar and cornflour in a bowl until pale. Pour the hot milk in gradually, whisking constantly, then return to the pan. Cook over medium heat, stirring constantly, until very thick. Remove from heat, stir in vanilla and half the caramel sauce. Press cling film onto the surface and chill for at least 30 minutes.
7. Once the crème pâtissière is cold and set, beat it briefly until smooth, then spoon into a piping bag with a filling nozzle. Pierce the base of each choux bun and fill generously until you feel resistance.
8. Warm the reserved caramel sauce gently until pourable. Dip the tops of the buns into the caramel, let any excess drip off, then scatter with toasted pecans and a pinch of flaky sea salt. Allow the caramel to set for 10 minutes before serving.