Gluten Free Choux Tower

Method

1. 1

   Preheat your oven to 200°C

2. 2

   To make the choux buns:

3. 3

   Heat the water, butter, salt and sugar in a pan until the butter has melted. Bring up the heat until you have a rolling boil, when the butter reaches the middle remove from the heat and stir through the flour.

4. 4

   Return to the heat and cook on a heat to dry out the dough. (20-30 seconds)

5. 5

   Remove from the heat and allow to cool slightly before adding the eggs gradually until you have a thick dropping consistency.

6. 6

   Pipe your choux buns and bake for 35 minutes. Open the oven door briefly and bake for a further 5-10 minutes.

7. 7

   Allow to cool before making a hole in the bottom of each bun.

8. 8

   The filling:

9. 9

   Sieve the icing sugar into the cream, add the vanilla extract and whip until firm peaks.

10. 10

    Once you’ve cooked and cooled your choux buns, fill them with the Chantilly and set aside.

11. 11

    The caramel 'glue':

12. 12

    To stick your choux buns together, make your caramel glue by heating the sugar in a pan gradually until caramel in colour. Leave to cool slightly before using to glue your filled choux buns into individual mini towers.

13. 13

    The chocolate sauce:

14. 14

    To finish, make your chocolate sauce by heating everything together on a gradual heat until melted.

15. 15

    Pour over your choux stacks and enjoy!