Apricot Choux Ring

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Apricot Choux Ring

Apricot Choux Ring

A mouth watering seasonal recipe, making the most of these sweetest of plump, golden apricots while they are at their summer best. This recipe calls for choux pastry (recipe below)


Serves 6

225g fresh apricots
150ml sugar syrup
1 quantity choux pastry
2 tbsp apricot jam
140g icing sugar
290ml double cream, whipped
30g flaked almonds, toasted


  1. Preheat the oven to 200c
  2. Wash and halve the apricots and remove the stones. Poach in the sugar syrup until just tender (about 15 minutes). Drain well and leave to cool.
  3. Put the choux pastry into a piping bag fitted with a large plain nozzle and pipe into a circle about 15cm in diameter on a baking tray. Bake in the preheated oven for about 30 minutes until brown and crisp.
  4. Split horizontally with a bread knife. Scoop out any uncooked pastry and discard. Leave the choux ring on a wire rack to cool completely.
  5. Heat the jam and spread it on the base of the choux ring.
  6. Mix 30g of the icing sugar with the cream and fold into the apricots.
  7. Spoon the mixture onto the base and press the lid on firmly.
  8. Mix the remaining icing sugar with a little boiling water until just runny. Coat the top of the choux ring with the icing and, while still wet, sprinkle with browned almonds.

For basic choux recipe click here.

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