Why choux buns is a good choice
These homemade choux buns are much fresher and tastier than the versions you find in shops. You only need pantry staples like flour, butter and eggs to create something special. The light texture makes them a popular choice for any gathering or celebration. You can easily adapt the recipe by adding different fillings or topping them with melted chocolate.
How to cook choux buns
Prepare the dough: Heat the water and butter in a saucepan until the butter melts and the liquid boils. Remove the pan from the heat and stir in the flour and sugar quickly. Use a wooden spoon to beat the mixture until a smooth ball forms and pulls away from the sides. Let the dough cool for a few minutes before adding the eggs.
Add the eggs: Whisk the eggs in a small bowl and add them gradually to the cooled flour mixture. Beat well after each addition until the paste is smooth and glossy. You might not need all the egg to reach a dropping consistency. The dough should fall slowly from the spoon when you lift it.
Bake the buns: Spoon or pipe small rounds of the mixture onto a baking tray lined with parchment. Bake the choux buns in a preheated oven at 200C for about twenty five minutes. They should be golden brown and firm to the touch when finished. Prick the side of each bun with a knife to let steam escape and keep them crisp.
Fill and serve: Allow the pastries to cool completely on a wire rack. Whisk the double cream with icing sugar until it reaches soft peaks. Pipe the cream into the hollow centre of each bun or cut them in half to fill them. Serve the finished treats immediately for the best texture.
Tips and tricks for choux buns
Always ensure the water and butter mixture is boiling before you add the flour. This helps the starch in the flour to gelatinise which gives the choux buns their structure. Do not open the oven door during the first fifteen minutes of baking or the buns might collapse. Cooling them on a wire rack prevents the bottoms from becoming soggy. If you want to make them in advance, store the unfilled shells in an airtight container for a day.
You can also freeze the baked shells and crisp them up in the oven before filling. Adding a little sugar to the cream gives a nice balance to the light pastry. Ensure the eggs are at room temperature so they incorporate into the dough more easily. If the paste is too runny, it will not hold its shape on the tray.
Find more ideas here:
curry ketchup,
roast veal loin or
fried rice with prawns.
