Choux pastry buns - recipe

Choux pastry buns

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  1. 1

    Heat the oven to 200°C (fan 180°C, gas mark 6). Line a baking tray with non-stick baking paper and dampen the paper with cold water. This creates steam which helps the buns to rise more.

  2. 2

    Sift the flour onto a square of baking paper and add the sugar.

    For this step you'll need:

    • 60g Strong white bread flour
    • 1tsp Unrefined golden caster sugar
  3. 3

    Put the water in a pan with the butter over a medium heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes to a boil, turn off the heat immediately, as too much boiling will evaporate some of the water.

    For this step you'll need:

    • 150ml Water
    • 50g Butter diced
  4. 4

    Tip in the flour and sugar together into the pan, while beating the mixture vigorously with a wooden spoon. Beat until the mixture forms a smooth ball of paste that leaves the sides of the pan clean. Remove from the heat.

  5. 5

    Gradually beat in the eggs, a little at a time, mixing in each addition thoroughly before adding the next, until a smooth, glossy paste is formed. Spoon the mixture into a piping bag.

    For this step you'll need:

    • 2 Egg(s) (free range) large, well beaten
  6. 6

    Pipe the choux pastry onto the baking tray making nine choux buns and bake for twenty to twenty five minutes until brown and puffy. Pierce the side of each bun and return to the oven for a further 2-3 minutes to crisp up, then cool on a wire rack.

  7. 7

    The buns can be split horizontally and filled with whipped cream, mousse, seasonal fruits, etc. and lightly dusted with icing sugar. It’s best not to fill them until about an hour before serving

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