• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & Asian favourites
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Tarts & Doughnuts

    SunButter Choux Nuts

    Published: Dec 3, 2020 by Michelle · 8 Comments

    Jump to Recipe - Print Recipe

    A whimsical recipe for SunButter Choux Nuts, which are a hybrid of pate a choux and doughnuts. Choux pastry is piped into a doughnut shape.

    Disclosure: This post is sponsored by SunButter. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible! 

    SunButter Choux Nut on white plate with SunButter jar in the background.

    Have you ever had a choux nut? 

    A shoo-what? 

    For this recipe, I got my inspiration from watching Junior Bake Off, which is a spin off the Great British Bake Off (GBBO).

    Liam told the contestants to make "choux nuts." 

    Close up of cut open choux nut revealing interior.
    What are choux nuts?

    I was intrigued since I hadn't heard of this so-called "choux nut" before. I then realized it was a hybrid pastry, similar to "cronuts" or "cruffins."

    It is based off a choux pastry (or pâte à choux), which is used in cream puffs or éclairs. And it's shaped in a round ring, similar to a doughnut, so choux-nut.

    They're glazed with an icing and finished with sprinkles for that full doughnut effect.

    4 ingredients in the pastry

    Choux pastry has a high moisture content and requires a high baking temperature to produce steam for the puff or hollow in the centre. It doesn't consist of any leavening agents like baking powder or yeast.

    Choux looks like they're difficult to make, but they're actually not. There's only 4 ingredients in the batter:

    • water
    • salted butter
    • all-purpose flour
    • whole egg

    Cut open choux nut on white plate, with SunButter jar in background.
    How to make choux nuts

    The pastry is made exactly in the same manner as cream puffs. 

    Combine water with butter, heat until boiling in a small sauce pot.

    Remove from heat and quickly dump the flour into the pot. 

    Vigorously stir the mixture with a wooden spoon until it forms a ball and leaves the sides of the pot. 

    Transfer to a stand mixer, fitted with a paddle attachment.

    Cool down the mixture and gradually add in beaten egg. 

    Note: It's important not to add too much egg at once. If the batter becomes too thin, the puffs won't work out as well.

    Transfer the batter to a piping bag fitted with a round piping tip. (You can use a ziploc bag and cut the tip off if you don't have a piping bag). 

    Pipe 4 rings about 8cm in diameter onto a baking sheet lined with parchment paper. 

    Bake at 425F for 10 minutes, and then reduce to 350F for another 20 minutes, until golden. 

    Remove the choux nuts from the oven, turn the over and poke 4 holes on the bottom (to let the interior dry out).

    Return to the oven for another 5 minutes to dry. 

    Let them cool completely.

    Cut open choux nut on white plate, with SunButter jar in background.
    Tips on making choux

    As noted above, don't add too much egg at once. I like to use a measuring cup to gradually pour in the beaten egg. 

    The batter will become curdled when you add in the egg, but don't worry -- let the mixture keep beating and it will come together.

    How to know when you've added enough egg? Remove the paddle and see if the mixture hangs from the bottom in a "v" shape. If it does, you're good to go. 

    Filling the choux nuts

    After the choux nuts have cooled completely, it's time to fill them. I kept the filling for these choux nuts simple with a vanilla chantilly cream.

    Chantilly cream is just whipped cream with a little powdered sugar and vanilla extract.

    • Fit a the piping bag with a piping nozzle
    • Fill with the chantilly cream
    • Fit the nozzle into the holes that you made earlier on the bottom of each choux nut
    • Apply firm pressure and squeeze until you feel a little resistance
    • Repeat with each hole, until the cavity is filled entirely

    Close up of choux nut on white plate.

    How to make the glaze

    I love SunButter sunflower seed butter with chocolate. It is such a great combination, which is why you've seen it time and time again on my blog. It's simple to make and tastes delicious. 

    • Melt chocolate in the microwave in 20-second increments
    • Add in 2 tablespoon SunButter and stir to combine

    Dip the filled choux nuts into the chocolate-SunButter glaze and add sprinkles (I had chocolate sprinkles on hand). 

    Let the glaze set. Enjoy immediately. 

    I can tell you that my 5 year old son hovered over my plate of choux nuts and when I was done photographing them, he devoured them.

    Easy to eat

    Also, I noticed that he was able to eat the choux nuts and not get cream all over his face... which is a super big win!

    Whenever he eats cream puffs, there's cream and crumbs all over his face.

    But with these choux nuts, the narrow cavity makes it's a lot easier to hold and eat, making it suitable for small mouths! Woohoo!

    Other recipes you may like

    If you enjoyed this recipe, you may also like:

    SunButter Chocolate Pop Tarts

    Chocolate Cookie Bars

    SunButter Chocolate Chunk Cookies

    Let me know if you try out this fun recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    Cut open choux nut on white plate, with choux nuts and SunButter jar in background.

    Print Recipe
    5 from 1 vote

    SunButter Choux Nuts

    A fun and whimsical recipe for choux nuts, or choux pastry in the shape of doughnuts, filled with cream and glazed with a SunButter chocolate icing.
    Prep Time1 hr
    Cook Time35 mins
    Total Time1 hr 35 mins
    Course: Dessert
    Cuisine: American
    Servings: 4
    Calories: 475kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Choux:

    • 40 g salted butter
    • 110 g water
    • 50 g all-purpose flour
    • 1 whole egg beaten (may not need all of it)

    Chantilly Cream

    • 200 ml heavy whipping cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon powdered sugar

    SunButter Chocolate Glaze:

    • 75 g dark chocolate melted
    • 2 tablespoon SunButter

    Garnish:

    • sprinkles of your choice
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Make the choux:

    • Preheat oven to 425°F/218°C.
    • Line a large baking sheet with parchment paper.
    • In a small sauce pot, bring water to a boil, add in the butter and stir to melt.
    • Once the butter has melted, remove the pot from heat and dump in the flour at once.
    • Quickly stir the mixture with a wooden spoon until it forms a ball of dough.
    • Transfer the dough over to a stand mixer fitted with a paddle.
    • Cool down the dough by running the mixer on low speed, about 3-5 minutes.
    • Gradually add in the beaten egg, until the dough is glossy and smooth. Make sure to just add enough egg. You may not need the entire amount. Test to see if the batter holds a "v" shape when you pull the paddle straight up.
    • Transfer the choux dough to a piping bag fitted with a large piping tip, or just cut off the tip of the bag.
    • You'll want a pretty substantial opening for piping the choux.
    • Pipe 4 round rings about 8cm in diameter onto the parchment-lined baking sheet. Space the rings apart.
    • If there are any "tails" from the dough that pop up, you can use a slightly wet finger (dipped in water) to pat them down.
    • Bake at 425°F/218°C for 10 minutes, and then reduce to 350°F/177°C for another 20 minutes, until golden.
    • Turn off the heat. Remove the choux nuts from the oven, turn them over and poke 4 holes on the bottom using a skewer (to let the interior dry out).
    • Return the choux nuts to the oven for an additional 5 minutes.
    • Remove from oven and let cool completely on a wire rack.

    Make the chantilly cream:

    • In a medium bowl, combine the cold heavy whipping cream, vanilla extract and powdered sugar.
    • Use a whisk to whip until firm peaks.
    • Transfer the cream to a piping bag fitted with a nozzle.

    Make the SunButter chocolate glaze:

    • In a shallow bowl, stir the melted chocolate with the SunButter.

    Assemble:

    • Pipe the chantilly cream into the holes of each choux nut. Use firm but gentle pressure to squeeze the cream into the pastry. When you start to feel resistance, remove the nozzle. Repeat with the remainder.
    • Dip the top side of each choux nut into the SunButter chocolate glaze.
    • Place onto a baking sheet and garnish with sprinkles if you wish.
    • Best served immediately.

    Notes

    For the choux: it's important to not add in too much egg at once.
    The batter will curdle when you add first in the eggs -- that's OK, it will smooth itself out.
     If the batter holds a "v" shape when you pull the paddle straight up, then it's ready to use.
     Choux pastry can be made in advance 1-2 days.
     Filled choux pastry will last for 1 day, stored in the fridge. It's best to consume on the same day it's filled.

    Nutrition

    Calories: 475kcal | Carbohydrates: 24g | Protein: 7g | Fat: 40g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 112mg | Potassium: 210mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1056IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Recipe inspired by Liam Charles from the Great British Bake Off.

    « Matcha Hotteok (Sweet Korean Pancakes)
    Real Taro Milk Bubble Tea »

    Reader Interactions

    Comments

    1. Never Ending Journeys

      December 03, 2020 at 7:41 pm

      What a yummy treat! I haven't tried choux nuts before, but they look so good, especially in the doughnut formation.

      Reply
      • Michelle

        December 03, 2020 at 8:01 pm

        Thank you so much! They are definitely a unique treat!

    2. Katherine | Love In My Oven

      December 03, 2020 at 8:21 pm

      5 stars
      I've never tried something like this before, Michelle but they look sooo good! That SunButter icing looks wonderful too!

      Reply
      • Michelle

        December 03, 2020 at 8:38 pm

        Thanks Katherine!

    3. Tasia ~ two sugar bugs

      December 03, 2020 at 10:38 pm

      This is such a fantastic idea Michelle! We love SunButter at my house and I know my girls would go crazy for this recipe!

      Reply
      • Michelle

        December 04, 2020 at 6:40 am

        Thanks Tasia! It was such a fun treat to make!

    4. Josiah - DIY Thrill

      December 07, 2020 at 2:47 pm

      This pastry looks amazing, love the filling!

      Reply
      • Michelle

        December 07, 2020 at 4:42 pm

        Thanks Josiah!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Tart

    Matcha Coconut Tres Leches Cake

    Matcha Granita

    Layered Strawberry Matcha Latte

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2022 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.