By Danilo Cortellini
Homemade choux-buns
10 steps
Prep:1h 30min
Pastry is a science, and when you have understood a recipe, follow it and it will guide you to a delicious result!
The choux bun can be made well ahead and kept frozen, already pierced. Just blast them in the oven at 180 for 2 minutes straight from the freezer to revive them.
Choose any filling you fancy from chantilly cream to creme patissier.
Updated at: Thu, 17 Aug 2023 09:48:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
7
Low
Nutrition per serving
Calories134.1 kcal (7%)
Total Fat8.7 g (12%)
Carbs9.2 g (4%)
Sugars0.6 g (1%)
Protein4.5 g (9%)
Sodium67.1 mg (3%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
In a pot pour the water, milk and butter along with a little pinch of salt. When warm, add the sifted flour and cook while mixing on medium heat for at least 5 minutes. You need to make sure the flour is well cooked and free of lumps.
Step 2
When ready a dough ball will be formed with no lumps as the cooked flour easily melt. A good way to tell if it is ready is to check whether there is a layer of dough stuck at the bottom of the pan. If there is it means that the heat was strong enough to cook the dough. Remove from the pot and let it cool slightly in a clean bowl.
Step 3
When cool, mix with a spatula while you incorporate 1 egg at the time. Do not add the second egg if the first has not be fully incorporated. Once all the eggs are in the dough is smooth and sticky, place it into a pastry bag.
Step 4
Line a baking tray with parchment or silicone and with the help of the pastry bag create little dollops of choux pastry equally distant from each other. A couple of notes on this point.
Step 5
1. Add a little pastry on the corner of the tray to make sure the parchment do not fly away in the oven
Step 6
2. Aim at making dollops of pastry as big as 1 pound coin.
Step 7
3. Do not stress if the dollops are larger then you imagined they would be, the important thing is that they are all the same to cook evenly.
Step 8
4. Allow always a couple of cm between each dollop as they grow in size when cooked
Step 9
Once all the pastry is finish, wet your finger and gently touch the top of each bun to be to remove the pointy tops, then gently brush them with the egg wash for extra golden colour. Bake at 180 degrees Celsius with not fan where possible for about 16/18 minutes or until golden. Turn the tray around if not cooked evenly and add a few more minutes if necessary. Let the choux buns cool and pierce them with a paring knife on the bottom.
Step 10
Now fill your choux buns with any cream you want, dust with icing sugar or cover with chocolate and enjoy.
Notes
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