GBBO Choux Pastry Floral Headpiece Recipe

Shopping list

• 60 g unsalted butter — softened for craquelin

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• 75 g light brown sugar — for craquelin

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• 75 g plain flour — for craquelin

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• 3 tubes different gel food colouring — optional (soft pink, sage green, or white)

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• 60 ml whole milk — for choux pastry

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• 60 ml water — for choux pastry

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• 50 g unsalted butter — cubed for choux pastry

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• 1 tsp caster sugar — for choux pastry

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• 0.25 tsp salt — for choux pastry

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• 70 g plain flour — sifted for choux pastry

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• 2 eggs large eggs — beaten for choux pastry

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• 200 g dark or white chocolate — melted, used as structural glue

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Step by step

1. 1

   Making the Craquelin: Beat softened butter and brown sugar together until smooth. Mix in the flour (and food colouring if using) until a dough forms. Roll the dough thinly (2mm) between two sheets of baking parchment. Freeze for 20 minutes. Cut out small circles (for flower bases) and leaf shapes using mini pastry cutters or a sharp knife. Keep frozen until ready to use.

2. 2

   Making the Choux Pastry: Combine milk, water, butter, sugar, and salt in a saucepan over medium heat until the butter melts and the liquid boils. Remove from heat, dump in all the sifted flour at once, and beat vigorously with a wooden spoon until a smooth ball forms and pulls away from the pan sides. Return to low heat for 1- 2 minutes, stirring constantly to dry out the paste (a thin film should coat the pan bottom). Transfer to a bowl and let cool for 5 minutes. Gradually beat in the beaten eggs a little at a time until the dough falls from the spoon in a slow, glossy 'V'-shaped ribbon.

3. 3

   Piping & Baking the Florals: Preheat oven to 200°C (Fan 180°C). Line trays with parchment. Pipe small mounds of choux (about the size of coins or small rosettes) for petals and pointed leaf shapes. Top each piped choux piece with a matching frozen piece of cut craquelin. Bake for 20- 25 minutes at 200°C, then lower to 170°C for another 10- 15 minutes to dry out the interior completely. Do not open the oven door during the first 20 minutes. Cool completely on a wire rack. Poke a tiny hole in the bottom of each piece to let steam escape.

4. 4

   Assembling the Headpiece: Melt your chocolate gently and let it cool slightly so it is thick and tacky (this acts as your edible adhesive). Cover your metal headband or wire frame with a layer of parchment tape or a fabric ribbon if desired for grip. Dip the base of each baked choux flower and leaf into the melted chocolate and press them onto the frame, building clusters like a floral crown. Hold pieces in place for 30 seconds until the chocolate sets. Use extra piped chocolate to secure hidden structural bridges between the pastries. Allow the chocolate to set completely in a cool room for 1-2 hours before wearing.

5. 5

   Pro-Tip: Choux pastry absorbs moisture from the air quickly. Assemble your headpiece on the day of the event and keep it in a cool, dry place. Avoid storing it in a humid fridge, which will soften your crisp craquelin!