Peachy Buns A fun little cheeky choux recipe with a bit of craquelin that pairs well with the Peach Amore by T2 Iced. I’m a big lover of iced teas and these got me inspired to make this Summery choux recipe filled with summer peaches, orange blossom cream and crunchy craquelin. Choux: 180g water 50g unsalted butter 75g plain flour 2 large eggs Pinch of salt - preheat oven to 175C. - ⁠place water, butter and salt together into a pot and bring to a boil. Once boiling mix in all the flour at once and cook the dough for 1-2 minutes. - ⁠allow to sit out to cook before mixing in the eggs one by one. - ⁠once a batter is made, you can pipe rounds onto a lined baking tray or into a 3cm hemisphere mold to freeze. Craquelin: 50g brown sugar 50g unsalted butter 50g almond meal 15g plain flour - mix all ingredients together in a stand mixer with a paddle attachment until a dough is formed. - place dough in between two baking papers and roll to 0.5cm thickness. Freeze and once solid, cut into rounds with a ring cutter that will be larger than the choux piped. - place craquelin over the choux and bake in the oven for 30-35 minutes on low fan. Peach filling: Ripe yellow peaches Vanilla - blanch scored peaches in boiling water for 60 seconds and then place them into an ice bath. - Peel the skin and cut the cheeks and any odd bits separately, discard the stones. - dice the cheeks and blend the rest into a puree and strain. - mix in together with diced peaches and vanilla. Cream: 20g orange blossom water 300g thickened cream 80g sugar - whisk ingredients to stiff peak and place in piping bag. Cut the tops off the choux buns and carefully fill with cream whilst building a well in the center for the peach to be filled in. Garnish with slices of peach. Enjoy @T2Tea.Official #T2iced #ad #dessert #peach #choux