Choux buns are one of those bakes that feel a little magical – light, crisp shells that puff beautifully in the oven. These were made at a Village Bakers Baking Masterclass, where we focused on confidence with choux pastry and getting the technique just right.
Filled and finished with care, they’re a bake that always impresses. Delicate but indulgent, choux buns are perfect for sharing and a great reminder of how rewarding classic patisserie skills can be.
INGREDIENTS
Choux Pastry:
85g Butter (cut into small cubes)
220ml water
105g Plain flour
A pinch of salt
3 eggs – beaten
Filling:
570ml Double cream
1-2 tbsp Icing sugar
Glaze:
200g Plain chocolate
METHOD
Choux Pastry:
1. Place the butter and water in a saucepan over a low heat and allow the butter to melt.
2. Meanwhile, add the salt to the flour and sift flour 3 times on to greaseproof paper to aerate it and ensure it is free of lumps.
3. When the butter has melted, turn the heat to high to bring the mixture to the boil.
4. As soon as the water comes to a fast boil, turn off the heat and quickly tip the flour into the liquid.
5. Using a wooden spoon, stir the flour into the liquid until a firm, smooth paste has formed. Beat the paste until it comes away from the edges of the pan, forming a ball. Do not beat for any longer than it takes to come away from the sides of the pan or the baked choux with have a cracked, crazy paving appearance.
6. Tip the paste on to a cold plate and smooth it into a thin layer. Leave it to cool for about 10mins, until it feels warm to touch.
7. Return the paste to the saucepan and beat in the eggs, a tablespoon at a time, beating well after each addition.
8. Continue adding the egg until the mixture is a reluctant dropping consistency. The mixture will hold it shape and have a slight sheen.
9. The paste can now be used immediately, or it can be refrigerated for 24hrs if tightly covered or frozen for 1 month.
10. Pre heat oven to 200c / 400f / gas mark 6.
11. For choux buns pipe or spoon walnut -sized lumps onto lightly greased baking sheet. Bake in the top third of the oven for 20-30mins.
12. When the buns are golden-brown and firm, remove them from the oven. Make a small hole in the underside of the buns using a small knife. Lay the buns on the baking sheets so the holes are uppermost and return the buns to the oven for further 5 mins to allow the interiors to dry and crisp. Remove from the oven and place on a wire rack to cool completely before filling.
Filling:
1. Whip the cream until it just holds its shape, then sift over and fold in the icing sugar.
2. Using a piping bag, pipe the cream into the choux buns through the hole made during the baking. Fill until the ream begins to squeeze out.
3. Place the chocolate in a small bowl over, but not touching, steaming water. Melt the chocolate, stirring occasionally.
4. One at a time, hold the base of each bun and dip the tops in the melted chocolate, rotating the buns to coat as much of the top as possible with out coating your fingers. Place the buns on a serving plate.
5. Serve, (if chilled before serving the chocolate with lose it sheen)
Baked by: Kevin