Choux Buns

Choux Buns

1. Nutritional Information

   • The fibre content within this product is particularly low scoring 0.3 per a portion (1 choux bun). If I was to develop this product further, I would include the use of wholemeal flour and fruits that are high in fibre to increase this. Fibre is particularly important as it improves the digestive system, prevents some cancers and the onset of diabetes. This is particularly important to children as it reinforces a healthy diet and lifestyle at a young age. Additionally, the fat content is very high per a portion; this may be due to the cream, fat and chocolate. I would consider the use of reduce fat cream, reducing the fat content and exchanging the chocolate for a fruit puree or none at all. However, too much development may affects the structure and overall presentation of the final product.

2. Development ideas

   • Create a fruity filling to drizzle over, to replace the chocolate
   • Adapt with a savoury twist
   • Use of reduced fat filling to reinforce consuming a healthier option.
   • Use of wholemeal flour for additional fibre and colour.
   • Flavouring the choux pastry and adapting the colour with natural alternatives. For example with the use of vanilla from the real vanilla pod.
   • Use a range of spices to introduce new smells and tastes.

3. Functions of Ingredients

   • Flour: The flour in pastry is used to create the body/structure of the pastry.
   • Butter: The butter creates the moisture and flavour. This also assists the flour in creating the structure.
   • Egg: The egg is used to aerate the pastry and allow it to rise, creating that classic characteristic of a choux bun.
   • Water: The water creates steam and work alongside the egg to create steam and is used as a raising agent.
   • Double cream: All traditional choux pastry I normally filled with double cream. This fills the space in the middle of the choux and adds flavour, texture and colour.
   • Chocolate: The chocolate is mainly used for decorative purposes. As evident in the picture of the choux buns that I created, I drizzled the chocolate but others may choose to tempt the chocolate created appealing designs.
   • Icing Sugar: Icing sugar is used as dusting. It fulfils the purpose of adding colour and attraction.

4. Mean Results

   • The star diagram represents the mean results gathered from the tasters that tried the dessert. The results were out of 5 and tried by 1 child and adults. The purpose of the star diagram is to show, a visual representation of how well the final product meets some of the specification points. The product scored high on its suitability for children but rather low for healthiness, this identifies it weaknesses and helps with highlighting key areas that require further development.

5. Costing

   • £1.10 per a portion
   • This dessert is fairly cheap to produce and leaves much room for companies to produce enough profit and still ensure the product is fairly priced for family purchase. I did however work only with small quantities and basic ingredients.

6. Opinion

   • “These were a really light and really attractively appealing. Often other stores contain eclairs or profiteroles that are kind of dry and less appealing. If these were to be developed for children, I think they would be really successful and sell well.”