Passion Berry Choux Buns

Passion Berry Choux Buns

1. Function of Ingredients

   • Caster and Icing sugar - caster sugar is used to sweeten the pastry and curd. Icing sugar is used to form the passion fruit icing.
   • Passion fruit - the passion fruit is used to flavour the icing.
   • Raspberries - raspberries are used to naturally colour and flavour the curd. They add fibre and are a decorative element of the buns.
   • Eggs - the function of eggs is to give the choux a smooth, glossy finish. They also help to form the curd.
   • Butter - butter is used to help bind ingredients together as well as extend the shelf life.
   • Milk - the function of the milk in the pastry is to bind the ingredients together.
   • Plain wholemeal flour - the flour thickens the choux mixture and gives structure. It also adds fibre.
   • Glitter - this is used to make the buns eye catching.

2. Customer Comments

   • "I liked the raspberry flavour of the curd combined with the passion fruit icing. I've never seen a choux bun with these flavourings before so it's a nice twist."
   • "I thought that the pastry had a really good texture and I liked the glitter on top. It would catch my eye in a shop."
   • "I liked how the curd produced an appetising aroma."

3. Development Ideas

   • Changing the shape of the choux buns
   • Adding colourings and flavourings to the pastry
   • Using different fruits to flavour the curd
   • Using different decorative techniques for the topping.

4. Nutritional Information

   • The choux buns only contain 1.88g of fibre per 100g so they wouldn't be considered a good source of fibre.
   • They are quite low in saturated fat and sugar compared to the other products I've made.

5. Overall Conclusion

   • Despite not meeting the required amount of fibre, the choux buns still met all other specification points which shows that this is quite a suitable product for my customer. For most points on the star diagram, the product was rated very highly. This means that there aren't many aspects that could be improved so it isn't the most suitable for development.

6. Skills

   • Making the choux pastry
   • Making the curd
   • Piping the choux mixture

7. Star Diagram

   • All points in the star diagram were scored highly, showing that my customers thought this was a high quality product.
   • Uniqueness was scored '5' twice which shows that this is a product that hasn't been done before.