Toasted flour choux with dates and tahini cream recipe
 A real showstopper dessert, tasty choux pastry pieces are stuffed with a rich date filling and topped with candied orange. 125g/4½oz plain flour115g/4oz unsalted butter20g/1¾oz caster sugar 1g salt4–5 large free-range eggs 125g/4½oz plain flour 115g/4oz unsalted butter 20g/1¾oz caster sugar 1g salt 4–5 large free-range eggs 30g/1oz unsalted butter, at room temperature30g/1oz brown sugar 30g/1oz plain floursprinkle rose powder (optional) 30g/1oz unsalted butter, at room temperature 30g/1oz brown sugar 30g/1oz plain flour sprinkle rose powder (optional) 100g/3½oz unsalted butter (or any nut butter)200g/7oz pitted dates (pitted weight)150ml/5½fl oz hot water 100g/3½oz unsalted butter (or any nut butter) 200g/7oz pitted dates (pitted weight) 150ml/5½fl oz hot water 50g/1¾oz tahini30g/1oz caster sugar100g/3½oz plain yoghurt200ml/7fl oz whipping cream sprinkle cinnamon 50g/1¾oz tahini 30g/1oz caster sugar 100g/3½oz plain yoghurt 200ml/7fl oz whipping cream sprinkle cinnamon 100g/3½oz caster sugarthinly sliced peel of 1 orange 100g/3½oz caster sugar thinly sliced peel of 1 orange Method To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour.To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed.To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed.To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange. To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour. To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed. To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed. To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed. To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange. To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange.