Baking Mad.com - everything you want to know about baking

Choux Pastry Buns

Recipe Submitted By: bakingmad

These Choux Pastry Buns are simply gorgeous and so easy to make.

60 grams	Very Strong Bread Flour (Allinson Premium White)
1 tsp	Golden Caster Sugar (Billington's)
150 ml	Water
50 grams	Butter diced
2	Free Range Eggs (Happy Eggs) well beaten

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 200°C,400°F, gas 6. Line a baking tray with non-stick baking paper and dampen the paper with cold water. This creates steam which helps the bun to rise more.
Sift the flour onto a square of baking paper and add the sugar.
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.
Tip in the flour and sugar all at once, 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.
Gradually beat in the eggs, a little at a time, mixing in each addition thoroughly before adding the next, until a smooth, glossy paste. Spoon the mixture into a piping bag.
Pipe the choux pastry onto the baking tray and bake for 20-25 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.
The buns can be split horizontally and filled with whipped cream, mousse, seasonal fruits, etc. and lightly dusted with icing sugar. Its best not to fill them until about an hour before serving.