Simon Rimmer served up delicious hazelnut and chocolate choux buns with salted caramel ice cream on Sunday Brunch.
The ingredients for the pastry are: 250ml water, 100g butter, 125g flour, Pinch of salt and 4 eggs.
For the Filling : Scoops of salted caramel ice cream, 100g of hazelnuts, 50g of butter and 125g of chocolate and hazelnut spread.
For the Sauce : 175g of dark chocolate, melted, 30g of butter, 150ml of cream, 1 tablespoon of sugar and 1 teaspoon of vanilla.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes