My Husbands all time favourite dessert, my Mothers all time best recipe and also perfect for spring and summer.
Think Jamie Oliver rustic
These Choux buns are what I like to call Jamie Oliver-esque - as in rustic! No piping bag, no particular delicacy, as you would get in a fine patisserie in France. Just simple but delicious pastry, made the easy way.
They come out slightly crispy, which for me tastes better as some can be a bit soggy from the off. The firmness also makes it much easier to handle them.
Perfect for parties
These are perfect for summer parties and special occasions. I often used to make them as my offering to BBQ's and work parties (as did my Mother, and people in work STILL ask me about them 15 years on!). They always go down well, and with this recipe choux pastry becomes far easier than you may think.
Delicious Choux Pastry Buns
Ingredients
Choux pastry
- 100 grams plain flour I used extra fine 00
- 75 grams unsalted butter
- 175 ml cold water
- 1 pinch salt
- 3 medium eggs
- 1 pinch caster sugar
Cream filling
- 284 ml elmlea double cream
- 284 ml elmlea whipping cream
- 2 teaspoons vanilla essence
- 2 teaspoons vanilla bean paste
- 2 level tablespoons icing sugar
Chocolate topping
- 100 grams dark chocolate
- 100 grams milk chocolate
Instructions
Choux buns
- Measure out your ingredients for the choux pastry, and pre-heat the oven to 180 degrees celcius
- In a small saucepan melt the butter and add the cold water. Heat on a medium heat until it is JUST about to come to the boil, then take off the heat.
- Add the flour, salt and sugar to the saucepan and mix well with a wooden spoon
- Leave to cool slightly, around 2-3 minutes should be plenty. During this time measure out the rest of the ingredients.Baking Queen 74's
- Add one egg at a time to the choux pastry mixture. At first it will appear like it doesn't want to bind and be quite lumpy. Persevere mixing with a wooden spoon until the mixture becomes slick and smooth. (You will quickly want to move onto the next step to avoid the mixture losing moisture, which will prevent them from rising as well)
- Line a baking tray with grease proof parchment and sprinkle with a little water. Take two dessert spoons and carefully scoop the mixture into little balls on the tray.
- Put the choux buns in the oven for approximately 30 minutes, or until they appear risen and golden.
For the filling
- I prefer to use elmlea as it lasts much longer and doesn't have any issues with splitting. Place all the cream into a large mixing bowl with the sugar, vanilla essence, and paste.
- Mix with an electric whisk until the cream is stiff and fluffy
To assemble
- Once the choux buns are cooked, remove for the oven and allow to cool . (This is usually at least an hour).
- For the choux buns pictured I placed the cream mixture into an icing syringe and filled each bun from weak points in the side. This can easily be done without a syringe, but cutting a small hole in the side or top of the bun and carefully spooning the mixture in.
- Melt the chocolate over a bain marie, then leave to cool sightly unti it starts to thicken again. You want the chocolate to be slightly thick so that it holds together more when pouring over the buns.
- Once the melted chocolate has become a little thicker, spoon over each bun individually
- Leave overnight to set in the fridge. And Enjoy!
Notes
I've submitted this recipe to the Perfecting Patisserie challenge over on Baking Queen 74's blog.
I can see why your husband enjoyed these so much, they look amazing, who needs piping bags!
Thanks! I never have piping bags at home, but don't think you really need them. I like the little crunchy bits you get from spooning them out.
Yum, yum, yum. choux pastry is one of my favourites. I only started making my own quite recently. You're look fab! And plenty of chocolate and cream too 🙂
Thanks!ah yes plenty of chocolate on them, when it cracks as you bite into them it's so good!
these look delicious, I am not surprised your husband ate them all!
If you fancy linking up with #PerfectingPatisserie over on my blog, these would be perfect. 🙂
Ah brilliant! Thanks for the heads up! x
Thanks so much for linking up! I love profiteroles, so good
These look lovely. I must have a go at making choux pastry one day
Thanks :0 will look forward to seeing how you get on x
Yay for no piping bags! these look lovely, I think I would scoff the lot myself. Hehe.
Haha! So much easier without a piping bag, but also tastier too as you get the little crunchy knobbly bits!
Love chocolate! I'm going to try to make these.
Me too! I like to drizzle it on really thick so it cracks as you bite it x
These look so tasty. I love chocolate and choux pastry - some of my favourite things.