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Tahiti vanilla cream choux buns

Tahiti vanilla cream choux buns

These Norohy vanilla choux buns are a deliciously gourmet pastry classic.

Serves 6-8

For the choux pastry


150g all-purpose flour

75g salted butter

125ml water

125ml milk

4 medium eggs

50g sugar


Prepare the choux pastry. Heat the water, milk, butter and sugar in a saucepan.

Once the mixture is boiling, take the pan off the heat and pour in the flour all at once.

Mix well to make a very thick dough that comes away from the sides of the pan (if you need to, reheat the pan to help you).

Add the eggs to the dough one by one, mixing each one in thoroughly before you add the next.

Preheat the oven to 390°F (200°C).

Use a teaspoon or a piping bag to make small mounds of dough on a tray lined with baking paper.

For the thins (optional)


90g all-purpose flour

90g sugar

75g salted butter


Prepare the thins: Rub together the butter, sugar and flour with your fingertips.

Use a rolling pin to spread the resulting dough very thinly to a depth of 1mm between 2 sheets of baking paper.


White chocolate and vanilla whipped ganache


240g white chocolate 

320g heavy cream 36%

1 bean Norohy Tahitian vanilla bean


Prepare the whipped ganache: chop up the white chocolate and put it in a bowl.

Bring the cream to a boil with the vanilla, then gradually pour it over the chocolate, stirring all the while to create a smooth, even mixture.

Leave to cool in the refrigerator

Finishing and plating


Take the tray filled with crisp mixture out of the freezer.

Use a cutter of the same size as the choux buns to cut up the crisp, and place the resulting disks on the buns.

Bake for approx. 20 minutes or until the choux buns are golden-brown and have fully expanded.

Leave to cool and make a hole in each one using the tip of a knife.

Use an electric whisk to beat the whipped ganache you set aside earlier until it has a chantilly texture.

Put it in a piping bag and use it to fill the choux buns.

Recipe courtesy of Norohy

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